Flora > Recipes > Mushroom, Rocket and Goat's Cheese Pasta Salad

for 4 persons Ingredients

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

Preparation (for 4 portions)

for mushroom, rocket and goat's cheese pasta salad

  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.


Nutritional Information (per 100 gram)

for mushroom, rocket and goat's cheese pasta salad

  • Energy (kcal)389.51 kcal
  • Energy (kJ)1631.32 kJ
  • Proteins13.08 g
  • Carbohydrate incl. fibre (g)49.89 g
  • Carbohydrate excl. fibre (g)47.35 g
  • Sugar2.99 g
  • Fibres2.53 g
  • Fat15.35 g
  • Saturated fat5.25 g
  • Unsaturated fat9.34 g
  • Monounsaturated fatty acids4.42 g
  • Ployunsaturated fatty acids0.99 g
  • Trans fats0.05 g
  • Cholesterol12.19 mg
  • Sodium128.16 mg
  • Salt0.32 g
  • Vitamin A (mg)521.16 IU
  • Vitamin C (mg)4.24 mg
  • Calcium84.71 mg
  • Iron1.46 mg
  • Potassium432.14 mg