This rich earthy mushroom pasta dish is so flavourful with simple and few ingredients. A perfect weekday dish ready in 30 minutes.
Sometimes when life gets so busy, all we want is a quick, healthy and delicious meal within 30 minutes. The creamy mushroom sauce is rich with earthy flavours when you combine cremini mushrooms, rosemary and thyme. Then you think it’s creamy enough, why not add a little more creaminess with the goat cheese and watch it melts your into your pasta.
WHAT MAKES THIS DISH SO DELICIOUS
- cremini mushrooms offers the earthy mild flavour yet really gives this dish it’s depth of flavour
- using fresh rosemary and thyme will add more of a pungent flavour, so would I recommend it
- by adding three cloves of garlic it adds a full on pungent flavour
- goat cheese takes this dish to the next level of creaminess
INGREDIENTS
Cremini mushrooms: are a young mushroom to portobello and still have a rich earthy flavour; you can always substitute with portobello mushrooms
Unsalted Butter: adds a buttery richness to the mushrooms
Garlic: a rich pungent flavour that works perfectly for this dish
Flour: added to thicken the sauce
Vegetable or Chicken stock: is added as the liquid, beef stock could also be used
Cream: I used 10% half and half cream or 35% heavy cream can be substituted
Herbs: rosemary, thyme and parsley are all added for their own distinct aroma and flavour
Goat Cheese: I love goat cheese and it offers additional richness and flavour; feta cheese could be added as a substitute
Seasonings: salt and pepper
Fettucine noodles: are perfect for the creaminess to bind to this flat pasta
This dish doesn’t require hours over the stove. It is all done in one pan and the sauce thickens rather quickly, within minutes. This dish is hearty and so satisfying that you don’t miss the meat.
HOW TO MAKE THIS DELICIOUS DISH
Melt butter in a large skillet or cast iron pan. Add mushrooms and season. Let mushrooms sit without stirring, this will allow the mushrooms to brown and become crispy. After 2-3 minutes, stir and turn over mushrooms, then cook for another 2-3 minutes, then add garlic and sauté for about 30 seconds.
Stir in and combine the flour, then add vegetable broth, cream, thyme, rosemary and kale. Cook until some of the liquid has evaporated, about 4-5 minutes and the kale has softened if using.
Once the noodles are cooked to al dente, then add the noodles into the skillet and stir to coat with the sauce. If sauce too thick, add a little of the vegetable stock. You will have a rich creamy texture and serve it immediately while it is still hot.
A yummy creaminess in every bite! By time this dish is served and placed in front of you, the goat cheese has started to melt. There is something said when cheese melts in a dish, it just speaks comfort food!
A wonderful and pleasing dish that is hearty and satisfying and the whole family will love!! By adding the kale is gives this dish colour and must mention the nutritional value of kale, it’s consider a super food. Garnish with parsley and scallions and once you add the goat cheese, watch it melt into the pasta, creating this luxurious creaminess that we all love!!
STORING
If you happen to have leftovers, I would suggest to store in an airtight container in the refrigerator for up to 3-4 days. This recipe serves four and it is generous and I must say a filling dish when you combine cream and pasta.
Creamy Mushroom Herb Pasta and Goat Cheese
Equipment
- large skillet or cast iron pan
- medium sauce pot
Ingredients
- 6 oz pasta
- 2 tbsp butter
- 8 oz (225g) cremini mushrooms, cut into thin slices
- ¾ tsp Himalayan salt
- ¼ tsp black pepper
- 3 cloves garlic, minced
- 1½ tbsp flour
- 1 cup chicken/vegetable stock
- 1/2 cup half and half cream or heavy cream
- 2 sprigs thyme (1 tsp dried thyme)
- 1 tbsp fresh rosemary, chopped
- 1½ cup organic kale, chopped (optional)
- 2 oz goat cheese, crumbled
- ¼ cup parsley, chopped
Instructions
- Bring a medium-large pot of water to a boil. Add ¼ teaspoon salt and pasta and follow package instructions until is al dente; and drain.
- In a large skillet or cast iron pan, melt butter over medium-high heat. Add mushrooms, ½ teaspoon of salt and pepper. Cook without stirring, this will allow the mushrooms to brown and become crispy. After 2-3 minutes, stir and turn over mushrooms, then cook for another 2-3 minutes, then add garlic and sauté for about 30 seconds, long enough for the aroma to release.
- Stir in and combine the flour, then add vegetable broth, cream, thyme, rosemary and kale. Cook until some of the liquid has evaporated, about 4-5 minutes and the kale has softened. Reduce heat and adjust seasoning if needed. Add the noodles and stir to coat with the sauce. If sauce is too thick add a little amount of vegetable stock.
- Garnish with additional parsley and goat cheese.
