Bucatini pasta with mushroom sauce and a quenelle of herby goat’s cheese

There is nothing better than a delicious pasta dish to turn an ordinary Sunday lunch into a party, especially if spent with the family. For once we leave aside the traditional meat sauce or lasagna to make way for a mushroom sauce, typically autumnal but also great at any time of the year. This dish will be absolutely fabulous if made in exactly the way we suggest, and it also works really well with green beans. But this version of bucatini pasta with mushroom sauce is really delicious: the unmistakable aroma of mushrooms, the crispness of the courgettes and the creaminess of the goat’s cheese make this pasta dish a triumph of flavours. Don’t forget that for this pasta dish with a quenelle of herby goat’s cheese, it’s really important to get hold of some fresh herbs, preferably from your balcony or garden. Get some freshness and fragrance into your pasta dish!


20 minutes Total time
12 minutes Active time
Serves 2 persons
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Chop the herbs finely and mix them with the fresh goat’s cheese. Leave the herby cheese in the fridge for an hour to develop its flavour. Prepare the mushrooms, the courgettes and their flowers, then cut everything into thin slices. Fry the vegetables with a drizzle of oil, keeping them crunchy. Cook the pasta ‘al dente’, add it to the pan and cook briefly with the sauce. Serve the pasta next to a quenelle of herby goat’s cheese and enjoy.

To get the best results, try to get some fresh mushrooms. If they are not in season you could possibly use dried mushrooms, making sure you soak them for necessary time and rinse them well before use.
In Italy goat’s cheese is produced with 100% goat’s milk, although there is none produced with DOP (denominazione di origine protetta) with 100% goat milk. As regards the use of goat’s milk in the production of chees, the region driving production in Italy is Piedmont, while at European level the highest quantities are made in France.

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