Chestnut Mushroom and Goats Cheese Paste Melt
150g/6oz wheat free penne pasta
1 x 15ml tbsp light and mild olive oil
1 Medium size leek, trimmed, halved top to bottom and cut into fine slivers
110g/4oz small chestnut mushrooms, halved
1 clove garlic, crushed
2 x 15ml tbsp cranberry jelly
1 x 15ml tbsp fresh roughly chopped flat leaf parsley
70g/1 individual round goats cheese, halved horizontally
1 x 5ml tsp pine nuts
1. Coot the pasta following the on-pack instructions whilst preparing the vegetables. Rinse and drain.
2. Lightly fry the leeks, mushrooms and garlic into the olive oil for 8 - 10 minutes to soften. Stir in the cranberry jelly and parsley.
3. Combine with the pasta and divide between 2 individual size ovenproof dishes. Top with the rounds of goats cheese and sprinkle with the pine nuts. Cook in a hot oven for between 8 - 10 minutes until the goats cheese just starts to brownand begins to melt and ooze.
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