Buffalo Milk Camembert, Spinach and Mushroom Pasta Sauce
15 minutes cooking time
3 – 4 people
200 g Medium to large button mushrooms
1 dessert spoon vegetable oil
250 g Buffalo milk Camembert
1 medium carrot
400 millilitres gluten free vegetable stock
300 g baby leaf spinach
2 dessert spoons white balsamic vinegar
A good few twists of salt and pepper
1 teaspoon powdered fenugreek
1 teaspoon dried oregano
1 teaspoon dried thyme
Prepare your ingredients starting with the mushrooms. Remove the stalks and either discard or save to make a vegetable stock, then use a clean dry brush to clean the outside of any dirt. Then use a sharp knife to dice into small pieces and set aside. Then top and tail the carrot, peel and then use a grater to grate. Heat a large saucepan of water and once it starts to boil add the spinach and use a slotted spoon to dip deep in the water, then drain in a colander before running cold water over the top until you can take it in your hands and squeeze out the water. Once you have squeezed as much out as you can, place on a chopping board and slice into small pieces. Finally, cut the Buffalo milk Camembert into small pieces and set aside.
Heat a large saucepan with one dessert spoon vegetable oil and when hot add the grated carrot and stir fry for one minute. Then add in the mushrooms and a good few twists of salt and pepper then stir fry for another 2 – 3 minutes. Continue by adding the gluten free vegetable stock and spinach, stir in and bring to a simmer for another 2 minutes. Add the diced Buffalo milk Camembert on top and slowly fold the outside of the sauce in over the top and then mix and stir simmering for another 5 minutes. Serve pasta to plates and add on top.