WINTER SAUTÉ WITH POPPY SEED FETTUCCINE, GOAT’S CHEESE AND HAZELNUTS

Super easy and comforting.

AVERAGE TIME
My Veggie Food Bag
WINTER SAUTÉ WITH POPPY SEED FETTUCCINE, GOAT’S CHEESE AND HAZELNUTS

This dish most recently appeared in My Veggie Food Bag on Sunday, August 20, 2017.

WINTER FRICASSÈ WITH POPPY SEED FETTUCCINE

  • ½ leek, thinly sliced until you have 1 cup worth
  • 1 clove garlic, minced
  • 1 bunch baby carrots, scrubbed, ends trimmed and cut in half lengthways
  • 1 punnet mushrooms, cut into quarters
  • ½ teaspoon salt
  • ¼ cup white wine or vegetable stock
  • ½ cup vegetable stock
  • 2 tablespoons butter
  • ½ pack goat’s cheese
  • 1-2 handfuls baby kale leaves
  • 250g poppy seed fettuccine

TO SERVE

  • ½ pack goat’s cheese
  • 40g toasted chopped hazelnuts
  • BRING a medium pot of salted water to the boil.
  • 1 Heat a drizzle of oil in a large fry-pan on medium-high heat and cook leek and garlic for 3-4 minutes, until softened. Add carrots, mushrooms and salt and cook a further 3-4 minutes, until carrots are almost tender.
  • 2 While mushrooms and carrots cook, add pasta to pot of boiling water and cook for about 3 minutes, until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
  • 3 Once carrots are almost tender, add wine/first measure of stock to pan and stir for about 1 minute, or until liquid has almost evaporated.
  • 4 Add stock and bring to the boil. Add butter, first measure of goat’s cheese and baby kale.
  • 5 Add pasta to pan and toss through, until butter has melted, sauce has thickened and pasta is well coated, about 1 minute. Remove from heat and season to taste with salt and pepper.
  • TO SERVE, divide winter fricassè with poppy seed fettuccine between plates. Crumble over remaining goat’s cheese and sprinkle over hazelnuts.
  • SERVES 2-3

Nutritional Information

  • Energy: 2209 kj / 528 kcal
  • Protein: 23.3g
  • Carbohydrate: 31.5g
  • Fat: 31.7g

Legend

  • Pantry staple

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