Mushroom and Goat Cheese Pasta

Mushroom and goat cheese pasta is a flavorful pasta dish with fresh herbs, garlic, white wine, and mushrooms in a creamy goat cheese sauce. This meatless dish is sure to satisfy any carnivore!

White bowl of mushroom and goat cheese pasta with bread stick and forkIngredients

Cremini mushrooms, also called baby bellas, meaning baby portobello mushrooms, are firmer than white button mushrooms and have a more earthy flavor, which makes them perfect for this dish!

Fresh herbs to brighten up the flavor include: parsley, thyme, rosemary, and garlic which all pair nicely with the mushrooms.

The creamy sauce is made from goat cheese, white wine, and chicken broth. Goat cheese is also called chevre, which is French for goat. Goat cheese is a soft cheese made from goat’s milk and adds a creamy texture and a sharp, tangy flavor to the sauce.

Artzy Foodie Tip: Goat cheese has a strong flavor, for a milder flavor substitute ricotta cheese, cream cheese, or fromage blanc.

Rotini noodles, which are 2 inch lengths of corkscrew shaped pasta, are great for holding on to the sauce.

Artzy Foodie Tip: Any pasta with ridges will hold on to the sauce. Penne, rigatoni, or farfalle shaped pastas would be great substitutes.

Mushrooms, garlic, and herbs on a cutting boardCLEANING THE MUSHROOMS

Because mushrooms are porous, you don’t want to rinse them under the sink to get them clean. They are like little sponges and will soak up the water, and then water down whatever dish you are making with them. Mushrooms are grown in sterile soil, so wiping them with a damp paper cloth will suffice.

How to make mushroom and goat cheese pasta

Melt 1 Tbsp butter in a sautee pan over medium heat, add 4ounces sliced mushrooms, a handful of the chopped fresh herbs (parsley, thyme, and rosemary), and 1 clove minced garlic and cook about 3-5 minutes, until tender.

Once most of the butter has cooked out, add 2 Tbsp of white wine to the pan and cook another 5 minutes to cook out the alcohol.

Overhead shot of cooked mushroom mixture in a white skilletWhile the mushrooms are cooking, boil your rotini noodles according to package directions and drain.

Overhead shot of cooked rotini noodles in a colanderIn a separate sauce pan, over medium heat combine 1 Tbsp olive oil, 2 Tbsp white wine, 1 cup chicken broth, and simmer until reduced by half, about 5 minutes.

Add another handful of the chopped fresh herbs (parsley, thyme, and rosemary), 4 ounces of goat cheese, salt and pepper to taste, and continue simmering until the sauce is creamy and thickened.

Overhead shot of mushroom and goat cheese pasta sauce in white dutch ovenOnce the sauce has thickened, add the mushrooms and rotini noodles and mix together.

Overhead shot of mushroom and goat cheese pasta in a white dutch ovenServe in a bowl, garnish with more fresh herbs and little dollops of goat cheese.

White bowl of mushroom and goat cheese pasta with breadstickYou’ll never miss the meat with this hearty mushroom and goat cheese pasta dish! However, if you’re like my husband and you do miss the meat, add some diced grilled or rotisserie chicken.

Other recipes you might like
Chicken and Rice with Herbed Truffle Butter
Guatemalan Stew
Tuscan Chicken

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White bowl of mushroom and goat cheese pasta with breadstick
Print Recipe
4.54 from 13 votes

Mushroom and Goat Cheese Pasta

A flavorful, meatless pasta dish with fresh herbs, garlic, white wine, and mushrooms in a creamy goat cheese sauce!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
4

Ingredients

  • 4 ounces cremini mushrooms cleaned and quartered or sliced
  • 1/2 bunch parsley chopped
  • 4 sprigs thyme chopped
  • 2 sprigs rosemary chopped
  • 1 clove garlic minced
  • 1 Tbsp butter
  • 1/4 cup white wine
  • 8 ounces rotini pasta
  • 1 Tbsp olive oil
  • 1 cup chicken broth
  • 4 ounces goat cheese plus more for garnish
  • salt and pepper to taste

Instructions

  • In a sautee pan over medium heat, melt the butter and add the mushrooms, half of the herbs, and the garlic
  • Cook 5 minutes and add 2Tbsp of wine
  • Simmer 5 minutes to cook out the alcohol and set aside
  • Cook pasta according to package directions
  • In a separate pan add the olive oil, remaining wine, and chicken broth
  • Simmer for 5 minutes or until reduced by half
  • Add remaining herbs (saving some for garnish), goat cheese, and salt and pepper to taste
  • Simmer until the sauce is thickened, about 7-10 minutes
  • Add the mushrooms and rotini noodles and mix together
  • To serve, garnish each serving with the remaining herbs and dollops of goat cheese

Notes

Goat cheese has a strong flavor, for a milder flavor substitute ricotta cheese, cream cheese, or fromage blanc.
Any pasta with ridges will hold on to the sauce. Penne, rigatoni, or farfalle shaped pastas would be great substitutes.

Nutrition

Calories: 365kcal | Carbohydrates: 44g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 351mg | Potassium: 311mg | Fiber: 2g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 5.9mg | Calcium: 64mg | Iron: 1.7mg
Course: Main Course
Cuisine: American
Keyword(s): goat cheese pasta, Goat Cheese Recipes, pasta recipes
Recipe Author: Niki Medlin
Did you try this recipe?Tag @artzyfoodie and hashtag it #artzyfoodie!
Chicken, mushroom, and goat cheese pasta is a super flavorful pasta dish that will knock your socks off! |artzyfoodie.com|

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