Mushroom Pasta with Goat Cheese
A creamy and dreamy dish that balances rich flavors with fresh, vibrant ingredients. Earthy mushrooms, tangy goat cheese, and fresh herbs create a symphony of taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces bowtie pasta (farfalle)
- 8 ounces mixed mushrooms (baby bella, button, shiitake, oyster)
- 1/4 cup finely chopped fresh thyme and oregano
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 3 cups baby greens
- 1/4 cup Parmesan cheese, grated
- 3 to 4 ounces soft goat cheese
- Kosher salt and fresh ground pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente. Reserve 1 cup of pasta water, drain, and drizzle with olive oil.
- Sauté the mushrooms: Heat olive oil in a skillet. Add mixed mushrooms and sauté until golden and tender, about 5-7 minutes.
- Add the herbs: Toss in finely chopped thyme and oregano, cooking for another minute until fragrant.
- Combine pasta and greens: Mix the drained pasta and baby greens into the skillet, adding reserved pasta water as needed for desired creaminess.
- Add Parmesan and lemon juice: Sprinkle grated Parmesan and lemon juice over the mixture, tossing until the cheese melts and coats the pasta.
- Finish with goat cheese: Off the heat, gently fold in the soft goat cheese until melted and creamy.
Notes
Feel free to swap pasta shapes or experiment with other fresh herbs. Serve with crusty bread and a light salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 25mg
Keywords: mushroom pasta, goat cheese, vegetarian pasta, comfort food, creamy pasta