Ingredients
200g Cheese spread
150g BONVALLIS GOAT CHEESE
400g dried macaroni, egg-free
1 tbsp SAPORALIA TRUFFLE OIL
1 clove of garlic, crushed
1 tsp English mustard
½ tsp dried oregano
½ tsp ground nutmeg
Pinch of sea salt and black pepper
Cooking Method
In a large pan, heat the SAPORALIA TRUFFLE OIL and garlic over a medium heat for 1 minute until softened. Add in the mustard, award winning BONVALLIS GOAT CHEESE , cheese spread, soya milk, oregano and nutmeg. Using a small balloon whisk, mix together thoroughly until combined. Reduce the heat to low and whisk frequently until the GOAT CHEESE has melted for about 10-12 minutes.
In the meantime, add the macaroni to a separate large pan and cover in boiling water. Bring to the boil over a medium-high heat and cook for 9-10 minutes until al dente. Drain the water. Pour the BONVALLIS GOAT CHEESE over the cooked macaroni and stir to combine, ensuring each piece is coated in the rich sauce. Season with salt and pepper before serving immediately.
