Mushroom Goat Cheese Farfalle {A Meatless Monday Recipe

Mushroom Goat Cheese Farfalle {A Meatless Monday Recipe

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This delicious Mushroom Goat Cheese Farfalle pasta dish is loaded with mushrooms, garlic, and shallots in creamy goat cheese sauce, with lemon and basil. #meatlessmonday #vegetarian #healthyrecipes #pasta

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.

pouring pasta into pan

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.

Ingredients to make Mushroom Goat Cheese Farfalle on cutting board

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.

mushrooms cooking in pan

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.

using microplane to zest lemon peel into pasta
This delicious Mushroom Goat Cheese Farfalle pasta dish is loaded with mushrooms, garlic and shallots in creamy goat cheese sauce, with lemon and basil. | TheMountainKitchen.com

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.

pouring pasta water into pan

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.

Mushroom Goat Cheese Farfalle in a dish ready to eat

I love being healthy by accident, but with this Mushroom Goat Cheese Farfalle, you can choose to be healthier on purpose!

This delicious Mushroom Goat Cheese Farfalle pasta dish is loaded with mushrooms, garlic and shallots in creamy goat cheese sauce, with lemon and basil. | TheMountainKitchen.com
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5 from 2 votes

Mushroom Goat Cheese Farfalle

This delicious Mushroom Goat Cheese Farfalle pasta dish is loaded with mushrooms, garlic, and shallots in creamy goat cheese sauce, with lemon and basil.
Course Main Course
Cuisine American, Italian, Meatless Monday, Vegetarian
Keyword farfalle, goat cheese, mushroom, Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 361kcal

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.

Notes

You may not need all of the pasta water. The purpose of the pasta water is to loosen up the pasta so that the goat cheese can easily be incorporated into the pasta. 

Nutrition

Calories: 361kcal | Carbohydrates: 46g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 112mg | Potassium: 327mg | Fiber: 2g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 3.6mg | Calcium: 54mg | Iron: 1.6mg
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