Capellini with Goat Cheese & Mushrooms

Capellini with Goat Cheese & Mushrooms

Ingredients

  • 12 oz. Jovial Gluten Free Brown Rice Capellini
  • 1 lb. mushrooms, sliced thick
  • 5 oz. fresh goat cheese
  • ½ tsp. black pepper
  • 3 tbsp. parsley, minced
  • 1 clove of garlic, minced
  • 3 tbsp. Jovial Extra Virgin Olive Oil
  • Parmesan cheese

Italians like to use the pasta cooking water to thicken sauces, especially those made without tomatoes. In this recipe, we use a few spoonfuls of cooking water and mix it with goat cheese and black pepper to create a creamy cheese sauce that pair nicely with pan-fried mushrooms.

Instructions

    1. Season mushrooms with garlic, olive oil, parsley and half of the black pepper.
    2. Cook mushrooms on high heat until brown and crisp, about 3 minutes on each side. Do not stir, just turn one time after the first 3 minutes.
    3. Cook pasta according to directions, mixing 3 spoons of the cooking water with goat cheese until creamy. Add pepper.
    4. Toss the pasta with the goat cheese, top with mushrooms and grated cheese.
    Capellini with Goat Cheese & Mushrooms