Mushroom and Goat Cheese Pasta
A flavorful, meatless pasta dish with fresh herbs, garlic, white wine, and mushrooms in a creamy goat cheese sauce!
Servings: 4
Calories: 365kcal
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.