Creamy goat cheese pasta with roasted mushrooms and spinach

Who doesn’t love a creamy pasta dish? What if we told you it’s possible to create a satisfying, creamy pasta dish without heavy cream, and perhaps more delicious than one smothered in Alfredo sauce? The secret? Goat cheese! Even if you’re not a goat cheese lover, this dish might surprise you. The familiar goat cheese “kick” does not overwhelm the way it does on its own.

For those of you who need more convincing, goat cheese has huge advantages over cheese made from cow’s milk: it contains fewer calories, more protein, more calcium, and for those who are sensitive to dairy, it’s easier to digest than conventional dairy products. So feel free to dig in, guilt-free!

Recipe adapted from Two Peas and Their Pod.

Servings: 8

Prep Time: 10 minutes

Ingredients

  • 8 ounces Crimini mushrooms, stems removed and cut in quarters
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced garlic
  • 1 lb whole wheat pasta of your choice
  • 4 cups spinach, coarsely chopped
  • 6 ounces goat cheese, crumbled
  • Salt and freshly-ground black pepper, to taste
  • Sun-dried tomatoes (optional)

Directions

  1. Preheat the oven to 400 degrees. 
  2. Place mushrooms in a medium bowl and drizzle with olive oil and balsamic vinegar. 
  3. Add in garlic and toss. 
  4. Season with salt and pepper. 
  5. Spread mushrooms evenly onto a large greased baking sheet. Roast for 15-20 minutes or until mushrooms are tender. 
  6. Cook pasta according to package directions, but before draining, reserve 1 cup cooking water. 
  7. Toss pasta with roasted mushrooms, spinach, and goat cheese. Add in reserved cooking liquid and stir until the cheese melts and the pasta becomes creamy. 
  8. Toss in fresh basil and season with salt and pepper. 
  9. Garnish with sun-dried tomatoes for a little tartness and color, if desired. Serve immediately.

Nutrition Information (per serving)

(does not include added salt):

  • Calories: 370
  • Total fat: 14 g
  • Saturated fat: 6 g
  • Cholesterol: 20 mg
  • Sodium: 180 mg
  • Total carbohydrate: 47 g
  • Dietary fiber: 6 g
  • Sugars: 4 g
  • Protein: 14 g

Contributor

Executive Chef