Mushroom Goat Cheese Farfalle {A Meatless Monday Recipe

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!