Mushroom Pasta with Goat Cheese
The recipe draws inspiration from a restaurant dish, enhanced by incorporating soft goat cheese, fresh herbs, leafy greens, and bright lemon notes, creating a quick and easy dinner recipe that's completed in under 30 minutes - one of the best vegetarian recipes.
Ingredients
- 225g bowtie pasta (farfalle)
- 225g mixed mushrooms (baby bella, cremini, button, shiitake, oyster)
- 20g fresh thyme and oregano, finely chopped
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 90g baby greens (baby kale or spinach)
- 25g grated Parmesan cheese
- 85-120g soft goat cheese
- Kosher salt and fresh ground pepper
Instructions
Cook pasta in heavily salted boiling water until al dente (a few minutes before package time); drain and reserve 60ml pasta water.
Clean and slice the mushrooms; chop the fresh herbs.
Heat olive oil in a saute pan over medium-high heat. Cook herbs, mushrooms, and kosher salt for about 5 minutes until tender. Lower heat, add lemon juice, greens, and additional salt; cook 2 minutes until wilted. Add Parmesan and pasta water, stirring until melted.
Add drained pasta to mushroom mixture. Season with pepper and salt to taste. Break goat cheese into crumbles and fold into pasta. Serve immediately.