St Helen's Farm sent me some of their dairy products to try. All of their products come from goats' milk. Now, I have of course tried and enjoyed goats cheese, but goats' milk, yoghurt and butter are all new to me. Since I don't drink milk myself, Cooper has been getting stuck in to the milk and doesn't seem to notice a difference.I don't think I would particularly buy the milk again, except as perhaps a bit of a test. It is said that goats milk can be good for those suffering eczema and Cooper had a bit of eczema on his legs as a baby. It did clear up, but occasionally he will get a dry patch behind one of his knees, so it would be interesting to see if it helped at all.
So, that's the milk. The butter is easy as I love to bake, as you may have noticed and I do love goats cheese added to dishes, but the yoghurt, I wasn't sure what to do with that apart from make a smoothie. Until of course, I had to make a last minute meal. Something quick using what I had in the fridge and cupboard and voila!
I absolutely adored this dish. Cooper quite enjoyed it, but he is teething again, so eating is a bit minimal at the moment for him and Graham, well he ate it all and said it wasn't my best pasta dish. Was he eating the same pasta as me? It was bloomin' marvellous. *humph*
Pepper and Mushroom Pappardelle
Pappardelle coated in a creamy sauce with red bell pepper and mushrooms. A very easy and satisfying dish.
Ingredients
- a spray of rapeseed oil
- 1 red bell pepper, finely sliced
- 3 large flat cap mushrooms, sliced
- 1 clove of garlic, peeled and crushed
- 125g goats yoghurt (or greek yoghurt)
- 125g cream
- 100ml vegetable stock (½ stock cube)
- a handful of fresh basil, torn
- 250g pappardelle
Instructions
1. Cook the pasta according to packet instructions.
2. Spray a wok with rapeseed oil and heat.
3. Stir fry the pepper for a couple of minutes, then add the garlic and mushrooms and cook until the mushrooms are soft. I like to season the mushrooms with pepper as they cook.
4. Add the yoghurt and cream and stir well and then add the stock, stir again, season and add some fresh basil.
5. Stir the sauce through the freshly cooked pasta and serve.
6. Enjoy!
2. Spray a wok with rapeseed oil and heat.
3. Stir fry the pepper for a couple of minutes, then add the garlic and mushrooms and cook until the mushrooms are soft. I like to season the mushrooms with pepper as they cook.
4. Add the yoghurt and cream and stir well and then add the stock, stir again, season and add some fresh basil.
5. Stir the sauce through the freshly cooked pasta and serve.
6. Enjoy!
Yield: Serves 4
If you like my pappardelle pasta dish you may also like my tomato and roasted red pepper pasta sauce.
Disclosure: St Helen's Farm sent me some dairy products to try. I was not required to write a positive review and any comments are my own.
Looks very good Jac.
ReplyDeleteThanks Janice, it was :)
DeleteThat sounds lovely. Interesting to hear that you don't drink milk but eat dairy products. I do the same, and people find it very strange!
ReplyDeleteI am just not fond of drinking milk. Used to have the odd milkshake or two, but crusha isn't suitable for vegetarians anymore :(
DeleteI do eat plenty of yoghurt though.
Looks delicious! Shame on Graham for not liking it! ;)
ReplyDeleteI know, shame on him! tsk!
DeleteThis looks delicious! I'll give it a try!
ReplyDeleteThanks Mary :)
DeleteOoh yum - this looks delicious and very satisfying! I think my kids will love this. And me too... Thanks so much for entering it into July's Herbs on Saturday blog challenge too!
ReplyDeleteI am just glad to take part at last :)
DeleteTHANKS for your KIND words Jac as well as your LOVELY Herbs on Saturday entry! And what a GREAT recipe it is too.....JUST my kind of food, as IO adore goat's cheese and EVERYTHING else in that pasta dish! Karen xxx
ReplyDeleteThanks Karen :)
DeleteIm not a fan of goats cheese at all but I do like the look of your pasta! I love pasta and mushroom pasta is one of my favourites. I've never tried making it with yoghurt - I'll have to try that next time.
ReplyDeleteGoats cheese can be a little overpowering unless you find a mild one, but this yoghurt is softly flavoured.
Delete"Pappardelle coated in a creamy sauce with red bell pepper and mushrooms", says it all.
ReplyDeleteI did hope so :)
DeleteSounds like something I'd love - the combination of mushrooms, pasta and a creamy sauce sounds heavenly!
ReplyDeleteIt is, one of my favourites too :)
DeleteI love goat cheese. I tried goats yoghurt once but I was not impressed (I prefer my plain greek yoghurt!). To add it to pasta sounds a brilliant idea, light and creamy.
ReplyDeleteWell exactly, it works really well when added to a dish.
DeleteThis looks delicious, your post made me hungry!!!
ReplyDeleteI love goat and sheep dairy products, easier to digest I heard. Great idea to add it to pasta!
Thanks and yes it is supposed to be and good for those with eczema and asthma.
DeleteLooks good to me! :)
ReplyDeleteThanks Rachell :)
DeleteI bet you know that I just love this dish. Wonderful job Jac.
ReplyDeleteThanks Lisa.. It was the mushrooms that did it for you, wasn't it?
DeleteI don't drink much milk either (be it goats or cows) but yogurt is a different story. Never tried goat's milk yogurt before.
ReplyDeleteGive it a go TB, it is kinder on your stomach.
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ReplyDeleteLooks delicious! I think my son will love this.
ReplyDeleteHi, I'm dropping via Herbs on Saturday. This looks so easy and delicious. I am sure the basil adds an amazing fragrance. I'll try this with Greek Yoghurt as I doubt I'll find Goat's yoghurt here.
ReplyDeleteIs goats milk not meant for kids:)
ReplyDelete