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Mushroom goat cheese pasta with creamy sauce, spinach, farfalle, and sautéed mushrooms in a bowl

Mushroom Goat Cheese Pasta with Creamy Sauce and Spinach

Mushroom goat cheese pasta is a creamy, comforting farfalle dish with savory mushrooms, spinach, and a tangy cheese finish. It is a cozy dinner option that feels special while staying approachable for weeknight meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 413
Ingredients Method Notes

Ingredients
  

Pasta
  • 16 oz / 455 g uncooked whole wheat farfalle pasta
Mushroom Sauce
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 24 oz / 680 g fresh mushrooms, sliced (cremini and shiitake)
  • 1/4 cup minced garlic or shallots, or a combination of both
  • a splash of white wine (about 1/3 cup)
  • 1/2 cup heavy whipping cream
  • 1 teaspoon salt
  • 1 cup chicken or vegetable broth (as needed)
Serving
  • 1/4 cup Parmesan cheese
  • 2 cups spinach, chopped
  • 6 oz / 170 g goat cheese

Method
 

Preparation
  1. Cook the pasta following the package directions, then drain and set aside.
Cooking
  1. Warm the butter and oil in a large skillet or pot over medium high heat.
  2. Add the sliced mushrooms and cook for 5-10 minutes until softened and reduced.
  3. Stir in the garlic and white wine, then add the whipping cream and salt.
Assembly
  1. Combine the cooked pasta with the mushroom sauce in a large pot.
  2. Add some or all of the broth as needed to reach the desired sauce consistency.
Serving
  1. While the pasta is warm, mix in the Parmesan cheese.
  2. Add the spinach and goat cheese just before serving, or top each serving with pieces of goat cheese.

Notes

Add the broth gradually when combining the pasta and sauce to adjust the final consistency.