Creamy Mushroom & Goat Cheese Pasta
Creamy Mushroom & Goat Cheese Pasta. ‘Tis the season for mushrooms and creamy, cozy pastas. We’re jumping into fall today with this creamy, cheesy, herby mushroom pasta. The mushrooms are buttery and caramelized, the pasta is decadent with the goat cheese and Parmesan cream sauce, and it’s topped with lots of fresh chives and thyme. Mushrooms and fall are just kinda perfect together, you know?! and we haven’t made a mushroom pasta in so long, so here is the first pasta filled with alllll those fall vibes for you guys !!
Can you guys believe it?! I am actually giving into fall today. I was craving a mushroom pasta and we had goat cheese, so enter the Creamy Mushroom & Goat Cheese Pasta.
Last fall and winter we made tons of mushroom pasta dishes, but once spring and summer came along we set aside the mushrooms and in came the summer tomatoes, corn, zucchini, etc. But with yesterday being the official start to fall, I figure I could let go of summer for just a second and share a recipe using one of our favorite pasta ingredients…mushrooms.
To me mushrooms have fall written all over them. They are just that kind of cozy, cooler weather veggie. Don’t get me wrong…I will totally eat mushrooms all year long, but when I think of fall veggies one of the first that comes to mind is mushrooms.
We have made so many variations of creamy mushroom pastas. But for some reason I always come back to ones with a creamy goat cheese based sauce. The goat cheese has a powerful and delicious flavor that pairs perfectly with the herbs and caramelized mushrooms. Cozy fall vibes in one big bowl.
Well guys, we are halfway to the weekend!! I am so torn between the shore and the city at this point. But I am thinking it’s going to be a city weekend for me, so you know what that means. I will be feeling my fall vibes this weekend !!
Ingredients
3 tablespoons butter
1 pound mixed mushrooms; sliced
salt and pepper
1/2 pound goat cheese; crumbled
1/3 cup parmesan
1/2 cup whole milk
1 pound pasta
2 tablespoons chives; chopped
fresh thyme leaves for serving
Directions
In a large skillet, melt the butter. Add the mushrooms, salt, and pepper. Cook undisturbed for 3 minutes. Stir the mushrooms and cook until they are golden brown and no liquid remains.
In a medium bowl, combine the goat cheese, parmesan, milk, salt, and pepper. Stir until smooth.
Cook the pasta. 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 mixture. Toss to combine. Adjust seasonings and add cooking water as needed. Serve topped with fresh chives and thyme leaves.
