Creamy Mushroom & Goat Cheese Fettuccine
Creamy Mushroom & Goat Cheese Fettuccine. Saturday needs pasta...a creamy, cheesy, saucy pasta. This one is super easy and super delicious. Extra creamy from the goat cheese, a little herby with the tarragon and chives, plenty of mixed wild mushrooms. It’s loaded and it’s GOOD...and it’s just what you need on a cold Saturday to warm you up !! Cheers to the weekend guys !!
Saturday nights in January are kind of made for pasta. I mean it's always cold and it gets dark early, and that pretty much calls for a hearty, feel-good, warming bowl of pasta. A creamy pasta definitely does the trick.
So basically, we have a new Saturday routine. Go down the shore for the day, continuing setting up our new beach house, coming home, and having cocktails and dinner. It’s a simple routine but it’s fun and gets us totally excited to spend the summer at our new house. Anyway, when we get back from our day trip we need some good cocktails, an easy meal, but a fun meal because it is Saturday. And after all, the weekend is always calls for a celebration.
Our go-to get back from the shore meal, has been pasta dishes lately. They're simple but delicious and a feel-good way to spend a Saturday night. This mushroom pasta was the perfect way to end our Saturday routine. And don’t worry we had plenty of good cocktails too…our winter pomegranate martinis. Can you tell we kind of like those? ;)
What have your weekends been looking like in the cold midst of January this year?!
Ingredients
3 tablespoons butter
1 pound mixed mushrooms; sliced
salt and pepper
3 tablespoons fresh tarragon
1/2 pound goat cheese; crumbled
1/3 cup parmesan
1/2 cup whole milk
1 pound fettuccine
2 tablespoons chives; chopped
Directions
In a large skillet, melt the butter. Add the mushrooms, salt, pepper, and tarragon. Cook undisturbed for 3 minutes. Stir the mushrooms and cook until they are golden brown and no liquid remains.
In a bowl, combine the goat cheese, parmesan, milk, salt, and pepper. Stir until smooth.
Cook the pasta and drain reserving 1 cup of cooking water. Whisk a 1/2 cup of cooking water into the goat cheese mixture. Add the pasta to the skillet with the mushrooms. Add the goat cheese sauce. Toss until combined. Adjust seasonings and add more cooking water as needed. Serve topped with fresh tarragon and chives.
