Date Night Mushroom Pasta with Goat Cheese #vegetarian #recipe

Date Night Mushroom Pasta with Goat Cheese #vegetarian #recipe

Night out on the town Mushroom Pasta with Goat Cheese – swimming in a white wine, garlic, and cream sauce. Ideal for a night out in!

"Night out on the town," we called it. Also, things being what they are, Bjork really realizes how to cook with the assistance of a couple of formula instructional exercises, and I really can and will scoop snow at neck-breaking speed (MY NECK THO), and above all: we both bite the dust for pasta with goat cheddar and mushrooms.

It's solitary reasonable for name this formula Date Night Mushroom Pasta to pay tribute to how the formula came into my life.

What's more, since making and eating this equitable feels very sentimental, possibly on account of the white wine, or the natural surfaces and hues, or the mind blowing smells that assume control over the kitchen when you hurl the bunch of garlic into the spread and wine, or likely in light of the fact that I have unnaturally solid sentiments of fascination towards melty hunks of goat cheddar.

Also Try Our Recipe : Cheesy Beef Enchilada Tortellini Skillet 

Date Night Mushroom Pasta with Goat Cheese #vegetarian #recipe


  • 16 ounces uncooked whole wheat farfalle pasta
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 24 ounces fresh mushrooms, sliced (I used cremini and shiitake)
  • 1/4 cup minced garlic or shallots, or a combination of both
  • a splash of white wine (about 1/3 cup)
  • 1/2 cup heavy whipping cream
  • 1 teaspoon salt
  • 1 cup chicken or vegetable broth (as needed)
  • 1/4 cup Parmesan cheese
  • 2 cups spinach, chopped
  • 6 ounces goat cheese


  1. PASTA: Cook the pasta according to package directions. Drain and set aside.
  2. MUSHROOMS: Heat the butter and oil in a large skillet or pot over medium high heat. Add the mushrooms and saute until golden brown and soft, 5-10 minutes. The mushrooms will cook down and reduce in size. Add the garlic and white wine (it should sizzle a bit) and give it a few good stirs. Add the whipping cream and salt.
  3. TOSS: In a large pot, toss the pasta with the mushroom sauce from step two. Add some or all of the broth if you feel like you want there to be more sauciness (it sort of depends on personal preference – we had it with the added broth, and without, and it was good both times).
  4. SERVE: While the pasta is still warm, stir in the Parmesan cheese. Just before serving, stir in the spinach and goat cheese, or just top each serving with a few hunks of goat cheese.

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