Recipe from Autumn 2016 issue of True Natural Health


250 gm fettuccine pasta

2 garlic cloves, chopped

4 – 6 mushrooms, chopped

4 – 6 Roma tomatoes, chopped

100 grams goats’ cheese, crumbled

fresh basil leaves, torn

ground pepper


Procedure :

  1. Cook pasta in boiling water until al dente and drain.
  2. Toss garlic, mushrooms and tomatoes in a pan until warmed through.
  3. Add goats’ cheese and basil. Combine together gently.
  4. Place pasta in a large serving bowl or into individual dishes.

Top with tomato mixture and garnish with a little fresh ground pepper and basil leaves.