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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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.