Capellini with Goat Cheese & Mushrooms
Recipes
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.
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 Reserve Blend Extra Virgin Olive Oil
- Parmesan cheese
Instructions
- Season mushrooms with garlic, olive oil, parsley and half of the black pepper.
- 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.
- Cook pasta according to directions, mixing 3 spoons of the cooking water with goat cheese until creamy.Add pepper.
- Toss the pasta with the goat cheese, top with mushrooms and grated cheese.
