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I’ve never rated or left a comment on anything, ever, but this was honestly one of the best things I’ve ever tasted in my life. So, so good.
Kristin
LOVE is for the way I look at mushrooms, goat cheese, spinach, and light creamy-sauce-coated pasta with a generous crackle of pepper over the top.
And luhhhhve is for the way I eat it all. ♡♡♡♡♡♡♡ <– just to make sure you’re getting where I’m going here.
How To Make Our Mushroom Pasta:
In order to really fill out the picture on this heavenly date night mushroom pasta with goat cheese, you need to know this about us: we are pretty traditional in our marriage/home owner roles.
Bjork does outside stuff like shoveling snow and mowing the lawn, and I do the inside stuff like cooking and eating small bites of leftovers out of the fridge. You know, the important stuff.
So I’m not even exaggerating when I say that when Bjork offered to make dinner a few nights ago, it moved his total of Husband-Cooked-Dinners in the lifetime of our marriage to a grand total of 3. One, two, three. We’ve been married for almost six years. OKAY THEN.
“Date night,” we called it. And as it turns out, Bjork actually knows how to cook with the help of a few recipe tutorials, and I actually can and will shovel snow at neck-breaking speed (MY NECK THO), and most importantly: we both die for pasta with goat cheese and mushrooms.
It’s only fair to name this recipe Date Night Mushroom Pasta in honor of how the recipe came into my life.
AND because making and eating this just feels super romantic, maybe because of the white wine, or the earthy textures and colors, or the incredible smells that take over the kitchen when you toss the handful of garlic into the butter and wine, or probably just because I have unnaturally strong feelings of attraction towards melty hunks of goat cheese.
Just let love into your life right now, okay?
Date Night Mushroom Pasta with Goat Cheese
- Total Time: 25 minutes
- Yield: 6-8 1x
Description
Date Night Mushroom Pasta with Goat Cheese – swimming in a white wine, garlic, and cream sauce. Perfect for a date night in!
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
- 2 cups spinach, chopped
- 6 ounces goat cheese
Instructions
- PASTA: Cook the pasta according to package directions. Drain and set aside.
- MUSHROOMS: Heat the butter and oil in a large skillet or pot over medium high heat. Add the mushrooms and saute until golden brown and soft, 5-10 minutes. 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. Add the whipping cream and salt.
- TOSS: In a large pot, toss the pasta with the mushroom sauce from step two. Add some or all of the broth if you feel like you want there to be more sauciness (it sort of depends on personal preference – we had it with the added broth, and without, and it was good both times).
- SERVE: While the pasta is still warm, stir in the Parmesan cheese. Just before serving, stir in the spinach and goat cheese, or just top each serving with a few hunks of goat cheese.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Cuisine: Italian
Keywords: mushroom pasta with goat cheese, mushroom pasta, date night pasta
One More Thing!
This recipe is part of our best date night recipes page. Check it out!
I love this dish! But we have a lot left over. Can you freeze this?
Hi Christy! We haven’t tried, but we think it’d work out okay!
How do we feel about adding sausage to this?
I love the idea of sausage with this!
This is the date night go to that I’ll cook forever for the person in my life that is my forever. We both love the dish and what it creates for us. Thank you
Excellent recipe, made it for dinner guests and everyone loved it, Thank You !
Great simple recipe that tasted fantastic!
Outstanding! This dish packs a ton of flavor. I love mushrooms and goat cheese. I used half shallots and half garlic. Thanks for the recipe. This is a keeper for sure.
So at what step is the garlic and/or shallots? Thank you!
Check out Step 2!
Oh man, this sauce was SO good!! I wasn’t in the mood for pasta, so I just skipped that step and served it over rice, which was perfect because I made it pretty saucy, and the rice soaked it up beautifully. I added cooked shrimp during the last step with the spinach and goat cheese, to warm through. The flavor was just wonderful, we were licking our plates! I have this bookmarked and will definitely make it again.
I usually love your pasta recipes, but I thought this one was just okay. Not my favorite. It’s so much pasta for only 1/3 cup wine, 1/2 cup cream, and 1/4 cup Parmesan. It needed way more of those three ingredients to be a winner for me.
Fantastic recipe! Did not use any veggie broth as I did not feel that it needed it.
This was incredible! I used a frozen mushroom medley from Trader Joe’s instead of fresh and an herb goat cheese. The sauce is so flavorful! Thank you for such a great recipe!
Please advise! Want to make this tonight but need to know if you think it would work without the cream. Any lighter suggestions?
You could make without the cream. The sauce won’t be as rich and creamy, but should still have good flavor!
Hi! Can thus be made without the cream, or with almond milk? Thanks.
Hi Nancy! We haven’t tried making this dish without cream or with almond milk, so it’s hard to say. The cream really gives the pasta sauce a nice texture. Almond milk may be too thin of a liquid for this dish. I have seen a dairy free heavy whipping cream by Silk, which may work well!
made this tonight and it was a HUGE hit with my husband! I absolutely love the pasta topped with goat cheese. Takes the taste to a new level. Thanks!
So glad you and your husband enjoyed the pasta, Lourdes!
This is a fantastic recipe. Delicious! 100% I’ll make it again, and again. It’s fantastic leftovers too. Cold or warm.
This has become one of our favorites we look forward to. Simple, tasty.
My husband has made dinner six times in 27 years. That was because I had spinal surgery and could not get out of bed. We would have starved to death if I hadn’t recovered so quickly.
I’ve never rated or left a comment on anything, ever, but this was honestly one of the best things I’ve ever tasted in my life. So, so good.
Yay! Thanks for sharing, Kristin!
This was absolutely delicious!!!! A restaurant quality meal that I will make over and over again! I added a lemony grilled chicken to the top which was an amazing compliment for the goat cheese. So easy and seriously delicious. Thank you so much!
Glad you enjoyed this, Abigail!
This has to be my FAVE pasta comfort dish of all time! I kind of mixed your Date Night Mushroom with fettuccine and this one, using lots of parm instead of goat, and a bit more butter. I didn’t have bow ties OR fettuccine (yay quarantine life. :|), but spaghetti noodles worked beautifully. Topped with fresh parsley and a drizzle of truffle oil, and I would MARRY this dish. Thank you for your yummy site!
Glad to hear it, Abby!
What can I use as a wine substitute?
This looks amazing and I can’t wait to try it!!
You could just use a bit of broth instead.
Has anyone actually made and tried this recipe?? Cute banter but lots of comments to have no ratings which is disappointing! It looks great but would love to read feedback from someone who’s made this…
As soon as I commented, it showed a ton of ratings! Not sure what happened there so please disregard my previous comment! Thanks!
Made this with a twist last night. I didn’t have enough goat cheese, so I used a few ounces of a gouda parmesan cheese blend. I melted both of these cheeses completely into the sauce and then tossed freshly grated parmesan in the pasta once combined and topped with some fresh Italian parsley. It was amazing!!
YUM!
Pinch of Yum is my go-to when searching for an easy, new recipes on Pinterest. This was a very Yummy recipe.
Though I know that I roll my eyes when others go off script with substitutions and complain that they don’t like it in the end, I subbed but loved it! I know it would be even better and tangier with goat cheese, as meant to have.
I am cutting ya elf some slack because it is a work night and I was winging it/didn’t have all of the ingredients. But I think I substituted well with what I had: 1/2 block of Cream Cheese instead of goat cheese; whole milk with some corn starch to mimic thickness of heavy cream; spinach ravioli instead of pasta and fresh spinach, and a dash of cracked red pepper … just because. Everything else was the same. Was great! Will make it the proper way next time… promise!
Spinach ravioli sounds yummy here! Thanks for the tip!
Do you have a non dairy suggestion for the whipping cream? This meal sounds great and I can eat goat cheese but a lot of creams and milks don’t agree so well with me 🙁
Hi, Denise! The heavy whipping cream is really necessary here since it provides a lot of the creaminess. We haven’t tested it out yet, but you could try full fat coconut milk or unsweetened almond milk instead. Let us know how this goes! 🙂