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Goat Cheese Fusilli

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Course Main Course
Cuisine Irish


  • 2 beetroots boiled and cut into wedges
  • 4 garlic cloves unpeeled
  • 2 tablespoons olive oil
  • 4 tbsp balsamic vinegar
  • 200 g chicken fillet diced
  • 2 shallots chopped
  • 100 g chestnut mushroom sliced
  • 2 tbsp. pine nuts - optional
  • 100 g fresh goat cheese we like Meadowfield Goat cheese
  • 300 g fusilli pasta
  • 1 tub pea shoots
  • Salt and pepper


  • Preheat he oven to 200˚C.
  • Place the beetroot with some oil, 2 tbsp. balsamic vinegar and 2 cloves of garlic on a small tray and place in the oven to caramelise for 20 minutes. Remove from the oven and dice into pieces.
  • In the meantime, bring a large saucepan of salted water to the boil and add the pasta. Simmer according to package instruction. Drain and keep warm.
  • Next, in a sauté pan, over high heat, add some oil. Add the mushroom, shallots, rest of the garlic and cook for 2 minutes until just coloured. add 2 tbsp. of balsamic vinegar and season with salt and pepper.
  • Add the goat cheese and stir to soften the goat cheese in the pan.
  • Once the pasta are cooked, add to the pan and add the roasted beetroot and toss to coat the pasta in the sauce.
  • Transfer in a serving platter and add a few pea-shoot if desired.
  • Serve immediately.
Keyword goat cheese, irish, Kevin Dundon, lunch, pasta