This pasta has Apolinaras’ name written all over it. I guess you could call him my muse from time to time. He looooves mushrooms and was so happy when I encouraged him to go ahead and put the pricey fresh shitakes in the grocery cart the other day. When I told him I was planning to use the mushrooms in a pasta dish with a creamy goat cheese sauce, he did a cute little happy dance in the middle of the aisle!
Luckily, the pasta came together beautifully and lived up to his high expectations – he loudly proclaimed multiple times that it was his very favorite pasta dish I’ve ever made! Of course, I had to take this with a grain of salt because any dish with mushrooms and goat cheese would steal his heart. I do really like that while this dish tastes incredibly indulgent, it’s really not that bad for you. I used whole wheat farfalle that I purchased at Eataly, but any shape would work well. You could also add some chicken or shrimp if you’d like a bit more protein.
Farfalle with Mushrooms and Goat Cheese Sauce
Printable Recipe
Ingredients:
1 pound whole wheat farfalle pasta
2 tablespoons olive oil
24 ounces mushrooms, sliced (I used half baby bellas and half shitakes with the stems removed)
2 garlic cloves, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk (I used 2%)
1/2 cup freshly grated pecorino romano cheese
10.5 ounces goat cheese (1 log from costco)
1 teaspoon salt
Directions:
Prepare pasta according to the package directions, drain, and place in a large pot.
Heat olive oil over medium high heat in a large nonstick pan and add mushrooms. Sauté 8 to 10 minutes or until tender; add garlic and sauté 1 additional minute.
Meanwhile, make the sauce by melting the butter in a saucepan over medium heat. Whisk in flour until smooth and cook one more minute or until mixture starts to brown. Whisk in milk and bring to a boil. Reduce heat to low and whisk in pecorino romano, goat cheese, and salt. Heat 5 minutes, stirring frequently, or until cheese is melted and mixture is smooth. Add the sauce and mushrooms to the pot with the cooked pasta and mix well. Makes 6 servings.
Nutrition: 531 calories, 21.8g fat, 7.5g fiber, 22.0g protein per serving
Cost: $2.92 per serving
I have never made a pasta sauce with goat cheese but I bet it wonderfully tangy!
I would like to farfalle into that goat cheese sauce. Heavenly.
Yum, yum, double yum! Goat cheese makes everything better!
I make a similar pasta dish but add in shrimp for extra protein and/or broccoli for extra nutrients
I like the idea of using different kinds of mushrooms!
Farfalle is, for some reason, my favorite pasta. I love dishes like this!
This pasta dish, so simple and so tasty, like the combination of mushrooms and cheese. Perfect for a week day dinner.
Hope you are having a great week Kerstin
:::printing:::
man this sounds so good.
this is how I like to enjoy goat cheese.
Could this be the dish that gets me to like mushrooms? I dare say, it might be.
This looks awesome and I love how many mushrooms you’ve used.
I make a similar dish though I usually just add a little reserved pasta water. I’ll have to try it with a roux/cream sauce enxt time!
I adore mushrooms and goat cheese so this sounds like a fantastic combination. I also agree that shiitakes are worth the extra $$$. I LOVE all kinds of interesting mushroom varieties. When you lived in Chicago did you ever get the local-ish ones they sell at the farmers’ markets? They are pricey but fantastic.
When I was in SF a few months ago I stocked up on all kinds of dried mushrooms and one of these days I really need to play around with them. I’m especially obsessed these days with throwing a little powdered dried mushrooms in things to add more savoriness.
ha, i love it when they get so excited about something you’re planning to cook
mike loves mushrooms as well, so i’m sure he’d be all over this!
This looks like it may need to become my new go-to pasta dishes. Looks incredibly delicious.
Kerstin-
I made this for dinner last night and I’m currently devouring the leftovers! I’ll be posting about it soon but I wanted to pop over and tell you just how much we all enjoyed it. I feared the goat cheese might be a little too strong but it wasn’t. YUM!
Thanks everyone!
Kelly – Playing with powdered dried mushrooms sounds fun!
Danielle – Yay, so glad you enjoyed it
[…] Recipe adapted from Cake, Batter, and Bowl […]