avocado, goats cheese and mushoroom penne

Directions

1. in a large saucepan, bring 2L water to the boil. Add penne and a small amount of olive oil. Cover and simmer for 8 minutes (or until al dente), being careful not to overcook.
2. Meanwhile, heat 2x tablespoons in a large fry pan. Add garlic and cook on a very high heat for 2 minutes, stirring constantly.
3. Add mushrooms, salt and kalamata olive brine, and fry for 2-3 minutes on a very high heat. Be careful with brine quantity (do not immerse mushrooms), and stir constantly as to avoid garlic from burning. At this point the garlic will turn deep purple (from the brine), and dish will resemble a stir fry more than a pasta.
4. Immediately remove frypan from heat, and use a large saucepan lid to drain off excess brine while keeping sauteed mushroom+garlic mixture. Leave a little brine but dish should not be wet.
5. Place saucepan on low-medium heat. Add tomatoes, pepper, and basil paste*. Simmer for 2-3 minutes, stirring occasionally.
6. Ensure pasta is cooked to al-dente, and immediately place in a collinder. Add butter and 1x tablespoon olive oil, tossing lightly until butter is melted and covering all pasta.
7. Add torn green olives into frypan. Stir and then add avocado pieces, mixing lightly. Add goats cheese and mix for an additional minute before adding spinach and sunflower seeds.
8. remove heat. Mix in pasta and serve immediately. Add a small amount of grated parmesan if desired.

Tip

If you can't locate any tubes of basil paste, then make your own by using a pestal & mortar to grind 1x bunch basil leaves, 1x pinch salt, enough canola oil to cover, and 1x teaspoon xanthan gum (or cornflour). As always, if using cornflour then be sure to premix with water and stir rapidly as to remove clumps.