This delicious Meatless Monday recipe for Mushroom Goat Cheese Farfalle is quick and easy to follow. This pasta dish is loaded with meaty mushrooms, enhanced by garlic and sweet caramelized shallots in tangy and creamy goat cheese sauce, with just enough lemon and fresh basil to brighten up. Perfect for a quick meal in just 30 minutes!
I’ll be honest; I didn’t know that goat cheese was so good for you. I just use it because it is dag-gum good, especially in this Mushroom Goat Cheese Farfalle.
About Goat Cheese
Goat cheese has been made for thousands of years and was probably one of the earliest made dairy products since goats were some of the first domesticated animals. It began in the Eastern Mediterranean and then it spread through the mountains and deserts into Spain and France. They welcomed it with open arms. Goat cheese remains a staple of the Mediterranean diet today.
Goat cheese has about half the fat, cholesterol, and calories of commercial cream cheese made from cow’s milk, which it sometimes resembles in texture. It has about 60 percent of the fat, cholesterol and goat cheese contains sodium and more calcium than cow’s milk and cheese.
If you have an allergy to milk protein, you may be able to tolerate cheese made from goat’s milk goat milk cheese contains less lactose than cow’s milk cheese, making it easier to digest.
So, not only is this pasta dish good, but it is a lot healthier for you than other ones.
How To Make Mushroom Goat Cheese Farfalle
Bring a 4-quart pot of salted water to a boil. Cook pasta, stirring occasionally, until just tender, according to package directions minus one minute. Reserve 1 cup of the pasta water, before draining!
Meanwhile, in a large non-stick skillet, heat olive oil, and butter over low heat. Add garlic sauté, until fragrant but NOT browned, about 30 seconds. Then add in the shallot and cook for 3 to 4 minutes.
Add mushrooms and increase heat to medium-high. Cook the mushrooms until tender and lightly browned, 4 to 5 minutes.
Add the cooked pasta to the pan with the mushroom mixture.
Add in lemon zest and lemon juice. Stir well.
Add the goat cheese, and season with salt and pepper, to taste. As you stir in the goat cheese the pasta becomes a little tight. Add some of the reserved cooking liquid, toss to coat well.
Serve immediately, garnished with basil and parmesan cheese, if desired.
Note: The purpose of the pasta water is to loosen up the pasta so that the goat cheese can easily be incorporated into the pasta. You may not need all of the pasta water.
I love being healthy by accident, but with this Mushroom Goat Cheese Farfalle, you can choose to be healthier on purpose!
Mushroom Goat Cheese Farfalle
Ingredients
- ½ pound Farfalle or desired pasta + 1 cup pasta water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- 1 shallot sliced thin
- 8 ounces mushrooms fresh button, chopped
- ½ tablespoon lemon zest
- 1 tablespoon fresh lemon juice + zest of ½ lemon
- 4 ounces goat cheese + extra for serving
- 1 tablespoon basil Fresh, chopped for serving (optional)
Instructions
Directions
- Bring a 4-quart pot of salted water to a boil.Cook pasta, stirring occasionally, until just tender, according to package directions minus one minute. Reserve 1 cup of the pasta water, before draining!
- Meanwhile, in a large non-stick skillet, add olive oil and butter over medium-high heat. Add garlic sauté, until fragrant but NOT browned, about 30 seconds. Add the shallot and cook for 3 to 4 minutes.Add mushrooms and increase heat to medium-high. Cook the mushrooms until tender and lightly browned, 4 to 5 minutes.
- Add the cooked pasta to the pan with the mushroom mixture. Stir in lemon zest, lemon juice, goat cheese, and season with salt and pepper. As you stir in the goat cheese the pasta becomes a little tight. Add some of the reserved cooking liquid, toss to coat well.
- Serve immediately, garnished with basil and extra goat cheese, if desired.
Cheryl "Cheffie Cooks" Wiser says
I could of course down a plate (or bowl) now…Hoping the Birthday Dude had a good one!!! Cheryl
The Mountain Kitchen says
Hi Cheryl. Thank you! I made David a Tiramisu and he killed a pretty nice buck on Saturday’s first day of gun season. He had a nice weekend. 🙂
Liz says
This sounds very delicious. I love all the ingredients you’ve used. Thanks for sharing!
The Mountain Kitchen says
Thanks, Liz. Hope you’ll give it a try. Love lemon used with pasta. Makes it not seem so heavy.
Anna Buckley says
Pasta and Venison… yum. Isn’t this how our conversations started?
The Mountain Kitchen says
I think it was leeks but who knows…lol!
Dana @ IveGotCake says
mmmmmmm, mushrooooooooms 😀
The Mountain Kitchen says
You know it!!
Amy says
This recipe was even better than I imagined! I found your site after doing a search for “goat cheese Mushroom recipe”. I was trying to use up ingredients from the fridge. I used red onion and red peppers as well and a lot more basil. This was like a gourmet meal!
The Mountain Kitchen says
This makes me happy, Amy. So glad you liked this recipe and made it your own. Thank you for the awesome review! <3 Debbie
Amy says
I’m making the recipe again! This time I have some fennel some I’m going to try adding some of that. Wish me luck!
The Mountain Kitchen says
Awesome, Amy! I hope it turned out well again for you. 🙂