Drunken Wild Mushroom Pasta with a Creamy Goat Cheese Sauce – this recipe is total comfort food! Easy, using simple ingredients, done in just 30 minutes, only 331 calories, and vegetarian!
Did you know that 50% of the population doesn’t like mushrooms!?
I find that to be a crazy outrageous number. I mean what is so wrong with mushrooms. They are delicious and add so much flavor to a dish. I grew up on them! We use to put them on kabobs during the summer, sauted mushrooms and onions and put them on steak, or stuff them with cheese and bake them.
Back in the day we just had regular white button mushrooms and I was perfectly content with that. But these days mushrooms are so fancy and exotic! Each one has their own distinct taste crimini, shitake, portabella, porcini – and they are way tastier than those regular button mushrooms!
So, for all you mushroom haters out there do me a favor and give them a try. One last time …
And you know what… I have the perfect dish you can try them with! Even my three year old likes it!
Ahem… introducing Drunken Wild Mushroom Pasta!
Even though only 50% of the population likes mushrooms I know that 100% of the population likes pasta!
This pasta is enveloped with a creamy goat cheese sauce hinted with fresh thyme. I seriously have dreams of just the pasta itself with its smooth silky tangy taste and the slight bounce from perfectly cooked al dente pasta. MMMmmm… nothing like it. Oh wait, yes there is! When it’s topped with mushrooms that have a nice earthy nutty flavor that have been browned, soaked in wine, and then topped with crunchy hazelnuts! That’s right, go big or go home!
This dish is velvety, fancy, creamy, and down right delicious! I cannot wait for you mushrooms lovers out there to fall in love with this dish and for you non-mushroom lovers to be wowed!
Best part of all, this dish is done in 30 minutes and only 331 calories a serving!
Bon Appetite my friends!
- Serves: 6-8
- Serving size: 1½ cup
- Calories: 331
- Fat: 12 g
- Carbohydrates: 45 g
- Sugar: 4 g
- Sodium: 589 mg
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 18 mg
- 3 tablespoons olive oil
- 26 oz. assortment of wild mushrooms, sliced (crimini, shitake, oyster, baby bella, whatever you want)
- 1 red onion, diced
- 4 garlic cloves, minced
- 1 teaspoon sea salt
- 2 tablespoons sherry cooking wine
- 2½ teaspoons fresh thyme, diced
- 1 lb. Dreamfields linguine pasta
- 6 oz. goat cheese
- ¾ cup reserved pasta cooking liquid
- salt to taste
- ¼ cup hazelnuts, chopped
- Bring a large pot of water to a boil.
- Heat a large skillet to medium high heat.
- Add olive oil and mushrooms. Saute for 7-10 minutes until mushrooms start to brown.
- Next add onions, garlic, and season with salt. Saute and stir onions for 3-4 minutes.
- Add in sherry cooking wine and cook down until liquid is evaporated. Finish with fresh time and set aside.
- Add noodles to pot of boiling water. Cook until al dente (according to package instructions)
- Reserve ¾ cup of pasta cooking liquid and drain the rest.
- Add the noodles, wild mushroom mixture, goat cheese, and cooking liquid to a large bowl. Toss to mix everything together until goat cheese is completely melted.
- Top with chopped hazelnuts!
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!