The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Goat's Cheese, Mushroom & Truffle Pasta
Introducing: creamy, dreamy goat's cheese! New to our menu in this truffle pasta, packed with portobello mushrooms, shiitake mushrooms, sweet leeks and garlic. Simply sprinkle with chives for fresh flavour. A true treat, ready in 20 mins!
6 plants
Serving size
Ingredients
- 1 leek
- 3 garlic clove
- 1 handful of fresh chives
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 unwaxed lemon
- 125g French goats cheese (Milk)
- 60g shiitake mushrooms
- 2 portobello mushrooms
- 1 tbsp extra virgin olive oil with white truffle flavouring (extra virgin olive oil, white truffle flavouring)
- 120g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 40g baby spinach
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
Nutritional Information
Calories: 686
Protein: 23g
Carbs: 59g
Fat: 40g
Ingredients
- 40g baby spinach (use half)
- 1 leek (use half)
- 3 garlic clove
- 120g brown rice casarecce pasta (use half) (Soya) (Brown rice flour 100%)
- 1 tbsp extra virgin olive oil with white truffle flavouring (use half) (extra virgin olive oil, white truffle flavouring)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 60g shiitake mushrooms (use half)
- 1 unwaxed lemon (use half)
- 1 handful of fresh chives (use half)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 portobello mushrooms (use half)
- 125g French goats cheese (use half) (Milk)
Nutritional Information
Calories: 695
Protein: 24g
Carbs: 60g
Fat: 40g
Creamy Goat's Cheese, Mushroom & Truffle Pasta
Introducing: creamy, dreamy goat's cheese! New to our menu in this truffle pasta, packed with portobello mushrooms, shiitake mushrooms, sweet leeks and garlic. Simply sprinkle with chives for fresh flavour. A true treat, ready in 20 mins!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan & a sieve
Fry the 'shrooms
- Thinly slice the portobello and shiitake mushrooms. Trim and thinly slice the leek into half-moons. Finely chop or crush the garlic
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Add the mushrooms and cook for 4-5 mins, until golden. Season with salt and pepper
Boil the pasta
- Add the casarecce to the saucepan and boil for 8-9 mins, until cooked, then drain
Build the sauce
- Turn the heat down to medium, add the leek and garlic to the mushroom pan, then cook for another 3-4 mins, until softened
- Stir in the yoghurt, stock powder and 200ml water (100ml for 1 person). Bring to a boil, then stir in three-quarters of the goat's cheese until combined
- Simmer for 3-4 mins, until the sauce has thickened
Finishing touches
- Cut the lemon into wedges. Finely chop the chives. Rinse the spinach
- Stir the cooked pasta, spinach and half the chives into the sauce. Add a squeeze of lemon juice
- Simmer for 1 min, until the spinach has wilted, then remove from the heat
Plate up
- Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick
- Serve into bowls and crumble over the remaining goat's cheese. Drizzle with the truffle oil and garnish with the remaining chives. Serve the lemon wedges on the side for squeezing over
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