Say hello to creamy, cheesy pasta perfection…8 Ingredient Garlic Butter Mushroom and Goat Cheese Fettuccine.
Hands down this recipe includes some of my favorite flavors. Garlic, fresh herbs, mushrooms and goat cheese. Literally the best, and all tossed with pasta…real pasta today too, no veggie noodles. I feel like by mid-week we all just need a carb pick-me-up. Plus, we’re still getting our veggies in with all those mushrooms, kale (or spinach, whatever you prefer) and fresh herbs. <–See total HEALTH food for sure. 🙂
One of my favorite things about most pasta recipes is that they tend to be quick cooking and easy, and guys, this pasta is just that. Only a few simple, no fuss ingredients, about thirty minutes and two dishes, and you can have this bowl of pasta in your lap and ready for eating. And yes, I did say in your lap because this is the kind of pasta that should probably be eaten while snuggled up in front of a cozy fire. Or maybe it’s a date night pasta? Either one works great, but since I’m single as ever over here, it’s all about eating pasta in a cozy place in my PJ’s. Who’s with me on that one?
What I really should have called this recipe is the (ahh lazy?) single girl’s pasta because this is what I make when I want a sort of fancy dinner, but there’s only little ole me to eat it. It’s a pretty simple concept. Boil pasta and reserve the pasta cooking water. Cook up a bunch of garlic in a little butter or olive oil, but lately I’ve been using ghee, which is clarified butter and it’s basically the best thing ever…word on the street is that it’s good for us too?! Add a bunch of fresh herbs, mushrooms, and kale (I also often use baby spinach), then toss in your pasta (any cut works, but fettuccine seemed fitting) plus your goat cheese and a little of that pasta cooking water. Now toss, toss, toss and DONE.
The result will be a nice creamy, veggie loaded goat cheese pasta that’s beyond delicious, and all in under thirty minutes AND with minimal clean up.
Yes, yes, YES! These are the kinds of recipes I’m all about when cooking alone. Cozy, healthy-ish comfort food. Love it!
The goat cheese creates the creamiest, tastiest sauce without having to add an ounce of actual cream. The pasta water is KEY for creating the perfect sauce consistency, so be sure to save some before you drain off the pasta. I can’t tell you how many times I’ve drained the pasta before saving the water, so bummed.
If you do forget to save the water…wine. White win or chicken broth, but if you drink wine, go for it because it’s adds killer flavor.
Oh and did I mention the whole 8 ingredients thing? Because for me, that’s kind of incredible. All we need is butter, garlic, crushed red peppers, fresh herbs, mushrooms, kale pasta, and goat cheese. <– winning combo.
While I love making this pasta when eating solo, it’s also great when you’re cooking for others. Yup, it’d be a great Valentine’s Day meal to go along with these fabulous and fancy cupcakes, which you should also be making as soon as possible. Pasta and cupcakes on a Wednesday?
ps. feeling like this would not only make a great V-Day dinner, but an awesome Galentine’s Day dinner. Any of you guys do that with your girlfriends? Thinking this pasta would be prefect!
8 Ingredient Garlic Butter Mushroom and Goat Cheese Fettuccine.
- 4 tablespoons butter
- 6 cloves garlic
- 1 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh herbs I used oregano, basil, and cilantro
- 16 ounces cremini mushrooms sliced
- 1 bunch tuscan kale or baby spinach about 2 cups chopped
- kosher salt and pepper
- 3/4 pound fettuccine
- 6 ounces goat cheese
- fresh chopped basil and lemon for serving
Bring a large pot of salted water to a boil. Boil the pasta according to package directions until al dente. Just before draining, reserve 2 cups of the pasta cooking water. Drain.
Meanwhile, heat a large skillet over medium heat. Add the butter, garlic and crushed red pepper and cook, stirring often until the garlic is fragrant and beginning to caramelize, be careful not to burn the garlic. Add the herbs, mushrooms and kale, season with salt and pepper. Cook until the mushrooms are tender, about 5 minutes.
When the pasta is ready, add it to the skillet along with the goat cheese and 1/2 cup of the reserved pasta cooking water. Toss well to combine, adding more pasta water if needed to thin the sauce. Remove from the heat and finish with a sprinkle of fresh basil and a squeeze of lemon. Enjoy!
Sounds perfect to me.