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Mushroom and Goat's Cheese Farfalle

Mushroom and Goat's Cheese Farfalle

Mushroom and Goats Cheese Farfalle

Farfalle or “butterflies” are not only charming to look at, they taste delicious when served al dente, catching a little sauce in the pinched middle. Enjoy this vegetarian recipe with mushrooms, spinach and goat’s cheese and serve with a refreshing glass of Leopard’s Leap Sauvignon Blanc.

Prepare a simple egg pasta: 1 egg per 100 g flour, combined, kneaded well and allowed to rest before rolling. (2 eggs / 200 g flour makes enough for 3 main courses). Click here to see how farfalle is made. You can also buy dried pasta in which case you'll need 500 g uncooked farfalle. 

Prepare the sauce

2 Tbsp butter

2 Tbsp oil

700 g fresh wild mushrooms, sliced

1 small onion, finely chopped

2 garlic cloves finely chopped

125 ml Leopard’s Leap Classic Sauvignon Blanc

125 ml heavy cream

1 tsp salt

250 ml chicken or vegetable stock (as needed)

1/4 cup Parmesan cheese

2 cups spinach, chopped

170g Chevin Traditional Goat's Cheese


Sauté mushroom in hot butter and oil in a large skillet until golden brown and soft. Add garlic, white wine, cream and salt.

Cook pasta, drain.

Toss pasta with the mushroom sauce. Add some broth if you need it to be more saucy.

Stir in the Parmesan, spinach and goat’s cheese.

Enjoy with Leopard’s Leap Classic Sauvignon Blanc.

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