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!
6 plants
Serving size
Ingredients
- 1 tbsp extra virgin olive oil with white truffle flavouring (extra virgin olive oil, white truffle flavouring)
- 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.)
- 2 portobello mushrooms
- 80g baby spinach
- 250g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 5 garlic clove
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 2 leek
- 120g shiitake mushrooms
- 1 unwaxed lemon
- 125g French goats cheese (Milk)
- 1 handful of fresh chives
Nutritional Information
Calories: 505
Protein: 16g
Carbs: 56g
Fat: 24g
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!
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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 measuring jug & a sieve
Fry the 'shrooms
- Thinly slice the portobello and shiitake mushrooms. Trim and thinly slice the leeks into half-moons. Finely chop or crush the garlic
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, 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 flavour
- Turn the heat down to medium, add the leeks and garlic to the pan, then cook for another 3-4 mins, until softened
- Stir in the cream, stock powder and 200ml water. 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
Last bits
- 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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