Cake, Batter, and Bowl

Farfalle with Mushrooms and Goat Cheese Sauce

Main Dishes

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

Citrus Glazed Salmon

When I got home from New Orleans this week, I found 3 salmon fillets that my hubby had defrosted in the fridge. Apolinaras is a great cook and loves to grill and throw meals together with whatever is laying around. Because he doesn’t ever follow recipes or write...

Soba Noodles with Eggplant, Snow Peas, and Tofu

We’ve been so busy lately that I’ve baked more “emergency” frozen pizzas for dinner than I’d care to admit. I have managed to whip up some soba noodles a couple of times though. They’re so quick and tasty, and there’s nothing better than a one pot meal. For this...

Shrimp Tacos with Corn Salsa

There are some things I never pass up and one of them is corn on the cob. I will eat it anytime, anywhere, even if I don’t have any floss with me. The deliciousness is definitely worth having a few annoying pieces stuck in my teeth! Of course, fresh summer corn is...

Mediterranean Eggplant Stacks

You may have noticed that I’ve been on a bit of a Mediterranean kick lately – chickpeas, roasted red peppers, and feta have all been making me very happy and this dish is no exception. I wanted to come up with a fun vegetarian main dish to serve at an upcoming dinner...

Mexican Polenta Rounds

I just got back from San Diego, where I attended a conference for work. The days were packed with lectures and the hotel was a bit isolated on Coronado Island, so I didn’t actually get to spend any time sightseeing. Good thing I’ve already been to San Diego a couple...

Pear Glazed Salmon with a Potato, Parsnip, and Bacon Hash

Some foods are so versatile that they are perfect for breakfast, lunch, or dinner. Bacon is definitely one of these ingredients, but I just realized that hash browns also fall into this category. Shreds of crispy golden brown fried potatoes just make everything...

Corn and Cheddar Polenta Cheesecakes

I hope you’re all having a lovely holiday weekend! I’m in Iowa right now visiting my parents and so far have squeezed in a few nice runs with my Dad (with some challenging hills - yes, Iowa does have them!) and some birthday shopping with my mom. It’s just been so...

Chicken Salsa Quesadillas

I hope everyone had a wonderful Christmas! I’m in the lobby of the Bright Angel lodge at the Grand Canyon right now sitting next to the fireplace, drinking hot chocolate, and taking advantage of the free internet! Apolinaras and my brother Richard braved a snow and...