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Velvety Goat Cheese and Mushroom Penne

A rich and velvety Penne pasta dish with creamy goat cheese and sauteed mushrooms. It's a wonderful concoction of whole wheat pasta tossed in a sumptuous sauce made of fresh mushrooms, garlic, white wine, and cream, finished off with spinach and decadent goat cheese. A perfect at-home dinner date tr...
4
33 min
TOTAL TIME
565
CALORIES
$3.09
PER SERVING
Velvety Goat Cheese and Mushroom Penne
Ingredients
11 INGREDIENTS
6 SERVINGS
Minced Garlic
1/4 cup minced garlic
Unsalted Butter
2 tbsp unsalted butter
Spinach
2 cups spinach
roughly chopped
Goat Cheese
6 oz goat cheese
crumbled
Whole Wheat Penne Pasta
16 oz whole wheat penne pasta
Cremini Mushrooms
24 oz cremini mushrooms
thinly sliced
White Wine
1/3 cup white wine
Vegetable Broth
1 cup vegetable broth
Parmesan Cheese
1/4 cup parmesan cheese
grated
Heavy Whipping Cream
1/2 cup heavy whipping cream
Salt
1 tsp salt
Directions
9 STEPS
15 min
PREP TIME
18 min
COOK TIME
33 min
TOTAL TIME
1
Cook the whole wheat Penne pasta according to the package instructions. Once done, drain and set aside.
2
In a large skillet, melt the unsalted butter over medium high heat.
3
Add in the thinly sliced cremini and shiitake mushrooms. Saute until they are golden brown and soft, this should take around 5-10 minutes.
4
Stir in the minced garlic, followed by the white wine, let it sizzle a bit to cook off the alcohol.
5
Mix in the heavy whipping cream, salt, and vegetable broth for added moisture and sauciness.
6
Toss the cooked pasta into the skillet with the creamy mushroom sauce until well combined.
7
Keeping the pasta warm, stir in the grated Parmesan cheese until evenly distributed.
8
Add in the roughly chopped spinach and let it wilt slightly from the pasta's heat before stirring.
9
Just before serving, top the pasta with the crumbled goat cheese.
Health Info
Macros
62g
CARBS
25g
FAT
25g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Do I need to use a specific type of pasta?
What ingredients do I need for Mushroom Pasta?
How do I prepare the mushrooms?
Can I substitute the butter for a different type of fat?
How do I prevent the pasta from sticking together?
How can I make the sauce creamier?
How do I store leftovers?
What can I add to personalize the recipe?