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Mushroom, rocket and goat's cheese pasta salad

  • 30 minutes
  • 4 portions
recipe image Mushroom, rocket and goat's cheese pasta salad


  • 250 grams dried rigatoni pasta
  • 45 grams Flora light spread chopped
  • 1 tablespoon extra virgin olive oil
  • 200 grams Swiss brown mushrooms thickly sliced
  • 4 large mushrooms quartered
  • 1 garlic clove crushed
  • 2 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh chives plus extra to serve
  • 60 grams baby rocket
  • 60 grams goat's cheese crumbled

Nutrition Facts

Energy (kcal)394 kcal
Energy (kJ)1649 kJ
Protein (g)14.9 g
Carbohydrate incl. fibre (g)51.9 g
Carbohydrate excl. fibre (g)48.7 g
Sugar (g)4.1 g
Fibre (g)3.2 g
Fat (g)14.5 g
Saturated fat (g)4.9 g
Unsaturated fat (g)8.5 g
Monounsaturated fat (g)6.0 g
Polyunsaturated fat (g)2.5 g
Trans fat (g)0.2 g
Cholesterol (mg)12 mg
Sodium (mg)157 mg
Salt (g)0.39 g
Vitamin A (IU)1008 IU
Vitamin C (mg)6.5 mg
Calcium (mg)88 mg
Iron (mg)1.77 mg
Potassium (mg)625 mg


  1. Cook pasta following packet directions. Drain well.
  2. Meanwhile, heat Flora and 1/2 the oil in a large frying pan over medium heat. Add mushrooms. Cook for 5 minutes or until golden and tender. Add garlic and lemon rind. Cook for a further 2 minutes.
  3. Combine lemon juice, chives and remaining oil in a small bowl.
  4. Add pasta to frying pan. Cook, tossing, for 1 minute or until heated through. Remove from heat. Add rocket and chive mixture. Season with salt and pepper. Toss to combine. Top with cheese and sprinkle with extra chives. Serve.