Pasta with Mushroom, Camel Milk Persian Feta in Burnt Butter Sage Sauce

By Quynh Bui

Ingredients

Pasta:
100g 00 flour
1 egg

Mushrooms:
Sage leaves
50g Butter
Salt and pepper to taste
Summer Land Camels’ Camel Milk Persian Feta
1 clove Garlic
Olive oil

To make pasta:

Make well with flour and crack egg in. Knead by hand until dough is elastic and not crumbling (approx 10mins). Cling wrap and place in fridge for at least 30mins to rest. When ready, roll pasta dough out and cut into desired shape. Boil in salty water until al dente. Recommended time is about 1 min 30secs.

In a pan on medium heat, melt butter and add sliced mushrooms. Cook until slightly brown, add diced garlic. When butter begins to brown add a little oil to stop butter from burning too much, add sage leaves. Then add the cooked pasta. Mix around until pasta coated. Mix through Summer Land Camels’ Camel Milk Persian Feta while still hot and season with salt and pepper. Serve with extra camel feta on top.