Ingredients for servings:

pasta rotini

1 1/2 cups

Rotini, radiatori (or desired short pasta)

sal

1 3/4 teaspoons

Salt

pimienta

1 1/2 teaspoons

Freshly ground black pepper

aderezo italiano

1/4 cup

White Balsamic Vinaigrette

hongos portobello

1/2 pound

Mushrooms

aceite oliva

1 tablespoon

Olive oil

oregano

1 teaspoon

Oregano leaves

tomates

2

Medium tomatoes, seeded and diced

chevre

3 ounces

Fresh chevre, crumbled

  1. 1 1/2 cups rotini, radiatori (or desired short pasta)

  2. 1 3/4 teaspoons salt

  3. 1 1/2 teaspoons Freshly ground black pepper

  4. 1/4 cup White Balsamic Vinaigrette

  5. 1/2 pound mushrooms

  6. 1 tablespoonolive oil

  7. 1 teaspoon oregano leaves

  8. 2 medium tomatoes, seeded and diced

  9. 3 ounces fresh chevre, crumbled


Instructions:

  1. Cook the pasta: Bring 5 cups of water to a boil in a saucepan over high heat. Add 1 1/2 teaspoons salt, 1 1/2 teaspoons oil, and the pasta. Cook according to the package instructions until al dente. Drain the pasta, place in a bowl, add the vinaigrette, and allow to cool.

  2. Preheat the broiler. Clean the mushrooms and cut into quarters. Place on a broiler pan and drizzle with the olive oil, oregano, 1/4 teaspoon salt, and the pepper. Broil for 7 to 8 minutes. Set aside to cool.

    ensalada cabra queso
  3. Prepare the vinaigrette.

  4. Mix the tomato into the cooled mushrooms.

    ensalada cabra queso1


    ensalada cabra queso2
  5. Remove the salt water from the pasta, add the vinaigrette and let cool.

  6. When ready to serve, add the mushroom mixture and cheese to the pasta and toss lightly to mix. Serve.

    ensalada cabra queso3





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If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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