Creamy Mushroom Pasta with Goat Cheese

Creamy Mushroom Pasta with Goat Cheese

Savor this creamy mushroom pasta featuring earthy cremini and shiitake mushrooms with a tangy goat cheese finish. Perfect for a quick weeknight meal.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 550 kcal

Ingredients

  

• 16 ounces uncooked whole wheat farfalle pasta
• 2 tablespoons butter
• 2 tablespoons oil
• 24 ounces fresh mushrooms, sliced (I used cremini and shiitake)
• 1/4 cup minced garlic or shallots, or a combination of both
• a splash of white wine (about 1/3 cup)
• 1/2 cup heavy whipping cream
• 1 teaspoon salt
• 1 cup chicken or vegetable broth (as needed)
• 1/4 cup Parmesan cheese

Instructions

 

• Cook the whole wheat farfalle pasta according to package directions. Drain and set aside.
• Heat the butter and oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté until golden brown and soft, about 5-10 minutes. Add the minced garlic and white wine; stir for about a minute until it sizzles and reduces.
• Stir in the heavy whipping cream and salt. Simmer gently for a few minutes until the sauce slightly thickens.
• Add the cooked pasta to the skillet with the mushroom sauce. Toss to coat. If needed, add a splash of broth to reach desired sauciness.
• Stir in the grated Parmesan cheese until melted and combined.
• Serve immediately, topping each portion with crumbled goat cheese (and fresh spinach if desired).

Notes

– Use a mix of mushrooms like cremini and shiitake for deeper flavor.
– Don’t overcrowd the pan when sautéing mushrooms; cook in batches if needed for better browning.
– Adjust broth for your preferred sauce consistency; less for a thicker sauce, more for a lighter one.
– Add a handful of fresh spinach in the last minute of cooking for added color and nutrients.

Allergens: Milk, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword mushroom pasta

The technique that makes it

The success of this creamy mushroom pasta hinges on two key techniques: properly searing the mushrooms and building a balanced sauce. First, when cooking the mushrooms, ensure your pan is hot and avoid overcrowding it. This allows the mushrooms to release their moisture and then caramelize, developing a deep, savory flavor. Overcrowding steams them, resulting in a watery, less flavorful dish. Searing in batches if necessary is crucial. Second, the sauce development requires careful layering. After sautéing the mushrooms and aromatics (garlic/shallots), deglazing with white wine serves to lift any browned bits from the pan, adding complexity. The wine’s acidity also cuts through the richness of the cream. Gradually incorporating the heavy cream and broth allows the sauce to emulsify and thicken without breaking. The broth acts as a binder and helps achieve the desired consistency, while the Parmesan cheese adds a final layer of umami and helps to further thicken the sauce as it melts.

Troubleshooting

• Problem: Mushrooms are watery and bland.
  Fix: This usually means the pan was too crowded or not hot enough. Cook mushrooms in batches over medium-high heat, allowing them to brown before adding more.
• Problem: Sauce is too thin.
  Fix: Simmer the sauce gently for a few more minutes to allow excess liquid to evaporate. You can also create a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons cold water and whisk it into the simmering sauce until thickened.
• Problem: Sauce is greasy or separated.
  Fix: This can happen if the cream is added to a sauce that is too hot or if it boils vigorously. Reduce heat to low before adding cream and stir gently until just combined. Avoid boiling after adding cream.
• Problem: Pasta is mushy.
  Fix: Cook the whole wheat farfalle pasta according to package directions until al dente. Whole wheat pasta can overcook quickly. Drain it well and add it directly to the sauce to finish cooking.

Substitutions

• Pasta: While whole wheat farfalle provides a nice bite and holds sauce well, other short pasta shapes like penne, rotini, or fusilli will also work. Gluten-free pasta can be used, but cooking times may vary.
• Mushrooms: A mix of mushrooms provides depth, but you can use a single type. Portobello, shiitake, or even button mushrooms are good options. For an earthier flavor, consider dried porcini mushrooms, rehydrated and chopped (use the soaking liquid in the sauce).
• Aromatics: If you don’t have shallots, regular yellow onion, finely minced, can be used. Increase the quantity slightly as onions are less pungent than shallots.
• Cream/Broth: For a lighter sauce, you can substitute half-and-half for heavy cream, but the sauce will be less rich. Use low-sodium broth to better control the saltiness of the final dish.

Pro tips

• Use a mix of mushrooms like cremini and shiitake for deeper flavor.
• Don’t overcrowd the pan when sautéing mushrooms; cook in batches if needed for better browning.
• Adjust broth for your preferred sauce consistency; less for a thicker sauce, more for a lighter one.
• Add a handful of fresh spinach in the last minute of cooking for added color and nutrients.

Enjoy this delightful mushroom pasta recipe as a perfect centerpiece for your next special meal. Feel free to experiment with different cheeses or herbs!

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