1tablespoonbasilFresh, chopped for serving (optional)
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.
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.
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