Sig's Pasta Salad with Courgettes and Goats Cheese

1. 1

   Boil your chosen pasta as to instructions on packet or/and if using homemade until Al dente.

2. 2

   in the meantime whilst the pasta is boiling cut the courgettes/zucchini in half lengthwise and then slice them thinly into halve circles.

3. 3

   Heat the oil in a pan.

4. 4

   Add the very finely chopped onion to the pan and soften it but do not brown .

5. 5

   Then add the courgettes and cook them for about five minutes or so , drizzle them in between with the balsamic vinegar, add the garlic and cook until the courgettes have taken on a slightly golden brown colour but still Al dente.

6. 6

   Do not fry them.

7. 7

   If you are using the mint you can stir this in now.stir and turn off the heat and set aside to cool

8. 8

   When the pasta is cooked drain in a sieve and run cold water over it so that it not carries on boiling.

9. 9

   Drizzle with a little olive oil leave to cool

10. 10

    Heat a little oil in a pan and cook your portobello mushroom , remove from pan serve the salad over the mushrooms, one for each person, , serve and enjoy.

11. 11

    Tip your pasta into a bowl and add the courgette mixture .

12. 12

    Cut the cheese into small bits .

13. 13

    Gently stir everything together..

* Per serving · 4 servings · Values may vary.

No additional tips available.