• Antoinette

Go ahead and PASTA this to your loves on Valentine's Day!

Farfalle Pasta with Mushroom Sauce and Goat Cheese


16 ounces farfalle pasta

2 tbsp. butter

2 tbsp. olive oil

12 ounces fresh mushrooms, sliced (Cremini, shiitake or white)

3 tbsp. garlic

1/3 cup dry white wine

3/4 cup heavy whipping cream

1 tsp. salt, plus more if desired

1/2 tsp. Freshly ground black pepper, plus for if desired

3/4 cup chicken broth

2 cups frozen spinach, thawed

1/2 cup Parmesan cheese, grated plus more for serving

1 cup crumbled goat cheese, plus more for serving


In large pot heat heavily salted water and bring to boil. Cook the pasta according to package directions, al dente. Drain and set aside.

Heat the butter and olive oil in a large skillet over medium high heat. Add the mushrooms and sauté until golden brown and tender, about 8-10 minutes. Add the garlic and white wine and stir to combine. Add the heavy whipping cream and pinch of kosher salt. Add chicken broth and more salt and pepper if needed. Turn heat to low and allow to simmer until sauce thickens a bit. Place pasta noodles in the mushroom sauce along with spinach. Stir until combined. Keep on low heat for a bit longer until ready to serve.

Just before serving, stir in Parmesan cheese and the goat cheese. Top each serving with a few more crumbles of goat cheese and Parmesan!

Enjoy! 😉

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