Recipe: Tasty Goat Cheese, Mushroom, & Spinach Pasta

Delicious, fresh and tasty.

Goat Cheese, Mushroom, & Spinach Pasta. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined. Remove from heat; carefully add sherry.

Goat Cheese, Mushroom, & Spinach Pasta Preparation Measure the broth and wine in a measuring cup. Stir parsley and then goat cheese into the reduced liquid. The classic combination of tangy goat cheese and earthy mushrooms folded into a savory strudel. You can have Goat Cheese, Mushroom, & Spinach Pasta using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients of Goat Cheese, Mushroom, & Spinach Pasta

  1. Prepare 1 lb. of Farfalle Pasta.
  2. You need 1 lb. of Mushrooms Sliced.
  3. It's 2 Tbsp of Butter.
  4. Prepare 2 Tbsp of Olive Oil.
  5. Prepare 2 of Shallots Diced Small.
  6. Prepare 4 Cloves of Garlic Minced.
  7. Prepare 1/3 Cup of Dry White Wine.
  8. You need 1/2 Cup of Freshly Grated Parmesan (Reserve a little for Garnish).
  9. It's 1 Cup of Heavy Whipping Cream.
  10. It's 1 Cup of Chicken Broth.
  11. It's 2 Cups of Spinach Leaves.
  12. You need 6 oz. of Goat Cheese Crumbles (Reserve some for Garnish).
  13. You need 1 tsp of Salt (Plus More for Pasta Water).

Use puff pastry or phyllo dough for a quicker approach or make your own strudel dough. The pasta is smothered with creamy goat cheese, the mixed mushrooms are sauteed with fresh thyme and oregano until they're super savory, and there's a pop of fresh lemon to round it off. Oh and we threw in some nutrient dense leafy greens. Spread goat cheese on bread slices and top each with a heaping tablespoonful of mushroom mixture.

Goat Cheese, Mushroom, & Spinach Pasta instructions

  1. Heat a Large Pot of Salted Water to a boil. Cook Pasta to Al Dente. Drain & Set Aside..
  2. While Pasta is Cooking, Heat a Large Skillet or Dutch Oven over Medium High Heat. Add Olive Oil & Butter. Add the Mushrooms, & sprinkle with a little Salt. Cook Mushrooms until well Browned and reduced in size. @ 10 Minutes. Remove & set aside. Add Shallots. Cook until soft, translucent, & lightly caramelized. Add Garlic, and cook for another 2 Minutes. Add White Wine. Stir for another few Minutes, until the alcohol has bubbled and cooked off. Add the Whipping Cream, Broth, & Salt..
  3. Allow sauce to cook & thicken a bit, then stir in the Parmesan. Add in the Pasta & Cooked Mushrooms, & toss in sauce. Add in Spinach & Goat Cheese, toss. Serve immediately, & top with Extra Parmesan & Goat Cheese..
  4. Enjoy!.

Put the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, mushroom mixture and goat cheese. MUSHROOMS: Heat the butter and oil in a large skillet or pot over medium high heat. The mushrooms will cook down and reduce in size. Add the garlic and white wine (it should sizzle a bit) and give it a few good stirs.