350 grams farfalle pasta or bowties
25 grams butter
1 onion, finely chopped
400 grams chopped mixed mushrooms e.g Portobello, button, shitake, oyster etc
1 teaspoon wholegrain mustard
2 tablespoons chopped oregano
6-8 sage leaves, finely shredded
75 grams soft goat’s cheese
sea salt and freshly ground pepper
extra virgin olive oil
20 grams finely grated Parmesan cheese
oregano leaves to garnish
Bring a large pan of water to the boil and cook the pasta according to packet directions.
While the pasta is cooking, melt the butter in a large sauté pan until sizzling. Add the onion and sauté for 1-2 minutes until translucent but not browned. Add the mushrooms and continue to sauté over high heat until just cooked. Add the more delicate mushrooms last.
Stir in the mustard and herbs, toss to combine then stir in the goat’s cheese. Taste and season.
Drain the cooked pasta and return to the hot pan. Add a good glug of extra virgin olive oil, the Parmesan and the mushroom mixture and toss to combine. Serve immediately with extra grated Parmesan and oregano leaves if desired.