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–+ servings

Caramelized Mushroom & Goat Cheese Pasta

This easy, creamy mushroom pasta is now up there in my top favorite cozy pasta dinners. It's quick to make, requires minimal ingredients, but is still PACKED with creamy, rich flavor. My one suggestion is use a really good goat's cheese, because that truly makes the recipe sing.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings

Equipment

Ingredients

  • 8 ounces baby bella mushrooms
  • 3 medium shallots
  • 3 large garlic cloves
  • 1/4 cup fresh sage leaves
  • 3 sprigs fresh rosemary, stems removed
  • 7-8 sprigs fresh thyme, stems removed, plus extra for garnish
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil , or more as needed
  • 2 tablespoons salted butter
  • 8 ounces pasta shape of choice
  • Diamond Crystal kosher salt
  • 1 cup (6 oz) crumbled goat cheese, I like Humboldt Fog for this

Instructions 

  1. Remove the stems from 8 ounces of mushrooms and thinly slice them. Add them to a large bowl.
  2. Thinly slice the 3 shallots and 3 garlic cloves and add them to the bowl. Tear in 1/4 cup sage leaves, leaves from 3 sprigs of rosemary and leaves from 7-8 sprigs of thyme. Drizzle 1 tablespoon of Worcestershire sauce and 2 tablespoons of balsamic vinegar into the bowl and give everything a big mix.
  3. Set a large sauté pan over medium heat. Add 2 tablespoons of olive oil, or enough to coat the bottom of the pan. Add 2 tablespoons of butter and let it fully melt into the oil.
  4. Pour in the mushroom mixture. Cook, stirring occasionally, for 25-35 minutes, or until the mushrooms are deeply brown and the shallots are nearly caramelized.
  5. Towards the end of this time, bring a large pot of salted water to a boil and cook 8 ounces of pasta for about 6-7 minutes, or until al dente.
  6. When the pasta is two minutes away from being finished, stir 1 cup of goat cheese into the mushrooms. Reduce the heat to low and stir until a creamy sauce forms.
  7. When the pasta is finished, use a slotted spoon to transfer it to the pan with the mushrooms. Add a splash of pasta water and stir to create a glossy, saucy pasta. Add more pasta water as needed. Taste and season with more salt and pepper as preferred.
  8. Scoop the pasta onto a plate and garnish with more fresh thyme to serve.
Serving: 7.5 ouncesCalories: 389kcalCarbohydrates: 52gProtein: 11gFat: 16g