Comments on: Mafalde Pasta with Spinach and Goat Cheese

By: Becca Heyes

Becca Heyes — Tue, 02 Aug 2022 13:26:04 +0000

In reply to Alyssa. Thanks Alyssa, glad you made it work for you and enjoyed it! :)

By: Becca Heyes

Becca Heyes — Tue, 02 Aug 2022 13:24:47 +0000

In reply to Annabel. Aubergine sounds like an amazing addition!

By: Alyssa

Alyssa — Thu, 28 Jul 2022 23:47:15 +0000

I couldn’t find mafalde, so just used wide egg noodles, and then realized I was out of pine nuts, so toasted some almond slivers instead. It was amazing, and the perfect amount of time and effort for the weary end of a long and stressful day. I can’t wait to try it with the proper ingredients next time. Thanks!

By: Annabel

Annabel — Mon, 25 Jul 2022 18:16:25 +0000

I do very similar to this with aubergine – dice it, fry it off gently in oil with loads of garlic (put a lid on the pan so it cooks mostly in its own steam and doesn’t eat too much oil), then mix in half a log of creamy goat cheese and stir through pasta. Or midweek mushroom pasta, which is mushrooms and garlic and then some kind of cream cheese – often half a tub of mascarpone – parsley (or spinach) and served with fresh pasta. Topped with grated Parmesan or similar, in both cases.