Mushroom Goat Cheese Pasta
Mushroom Goat Cheese Pasta
Ingredients
- 8 ounces bow tie pasta
- 8 ounces mushrooms, sliced
- 3 tablespoons red onion, diced, optional
- 2 garlic, cloves, minced
- 3 cups spinach
- 4 ounces goat cheese, crumbled
- 1 tablespoon olive oil, for drizzling
- 1 teaspoon salt, plus more, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
- 1 teaspoon lemon juice, optional
- 1/2 cup pasta water, reserved, as needed
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water, then add the bow tie pasta. Cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.
⏱️ 10 min
- 2
While the pasta is cooking, prepare the vegetables. Slice the mushrooms and dice the red onion, if using.
⏱️ 5 min
- 3
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and diced red onion (if using). Sauté for about 5 minutes, or until the mushrooms are softened and have released their moisture.
⏱️ 5 min
- 4
Reduce the heat to low. Add the minced garlic and spinach to the skillet. Cook, stirring occasionally, until the spinach has completely wilted, about 2-3 minutes.
⏱️ 3 min
- 5
Add the drained pasta to the skillet with the vegetables. Slowly crumble the goat cheese over the pasta. Add a pinch (about 1-2 tablespoons) of the reserved pasta water to the skillet. Stir everything together until the goat cheese melts and creates a creamy sauce. Add more pasta water, 1 tablespoon at a time, until you reach your desired sauce consistency.
⏱️ 5 min
- 6
Season generously with salt and freshly ground black pepper to taste. If desired, stir in 1 teaspoon of lemon juice for a brighter flavor. Stir once more and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Goat Cheese Pasta
- 8 ounces bow tie pasta
- 8 ounces mushrooms, sliced
- 3 tablespoons red onion, diced, optional
- 2 garlic, cloves, minced
- 3 cups spinach
- 4 ounces goat cheese, crumbled
- 1 tablespoon olive oil, for drizzling
- 1 teaspoon salt, plus more, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
- 1 teaspoon lemon juice, optional
- 1/2 cup pasta water, reserved, as needed
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water, then add the bow tie pasta. Cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.
⏱️ 10 min - 2
While the pasta is cooking, prepare the vegetables. Slice the mushrooms and dice the red onion, if using.
⏱️ 5 min - 3
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and diced red onion (if using). Sauté for about 5 minutes, or until the mushrooms are softened and have released their moisture.
⏱️ 5 min - 4
Reduce the heat to low. Add the minced garlic and spinach to the skillet. Cook, stirring occasionally, until the spinach has completely wilted, about 2-3 minutes.
⏱️ 3 min - 5
Add the drained pasta to the skillet with the vegetables. Slowly crumble the goat cheese over the pasta. Add a pinch (about 1-2 tablespoons) of the reserved pasta water to the skillet. Stir everything together until the goat cheese melts and creates a creamy sauce. Add more pasta water, 1 tablespoon at a time, until you reach your desired sauce consistency.
⏱️ 5 min - 6
Season generously with salt and freshly ground black pepper to taste. If desired, stir in 1 teaspoon of lemon juice for a brighter flavor. Stir once more and serve immediately.
⏱️ 2 min