I usually make at least one pasta dish a week for us. I plan out on paper what I am going to be making for the week, and usually a pasta dish makes it’s way on there twice. Sadly, I’ll notice and have to cross one of them out. I would eat pasta more, but we need more variety in our dinners… and I can’t justify eating that much pasta and not getting a good workout in. One thing that I love doing to pasta is adding vegetables; it just makes it feel healthier, and then I do not have to make a side of veggies for our meal.
This mushroom spinach pasta with goat cheese is perfect to make on a busy weeknight or maybe for staying in on Valentine’s Day. I really like the creaminess the goat cheese gives to this dish. If you do not like goat cheese, then feta or parmesan would taste just as great; however, you won’t have that creamy texture anymore.
- 16 ounces uncooked farfalle pasta
- 3 tablespoons butter
- 1 can evaporated milk
- ⅓ cup chicken broth or vegetable
- 2 tablespoons flour
- 24 ounces fresh mushrooms, sliced (I used white button, and Cremini)
- 5 cloves minced garlic
- 1 teaspoon salt
- ½ cup Parmesan cheese
- 3-4 cups spinach, lightly chopped
- salt and pepper to taste
- 6 ounces goat cheese ( or your favorite cheese)
- For the Pasta: Cook the pasta according to package directions. Drain, sprinkle with a pinch of salt and set aside.
- Sauce: In a large measuring cup of bowl, whisk together the evaporated milk, broth, and 2 tablespoon of flour. set aside.
- Heat the butter in a large skillet over medium heat. Add the mushrooms and saute until reduced in size, soft and golden brown in color 7-10 minutes. Add the garlic and stir. Slowly add in the evaporated milk mixture and salt. Add in the lightly chopped spinach and stir until it starts to wilt.
- Pasta: Once the pasta is cooked and drained, add it to the skillet. Stir until well combined. Stir in the parmesan cheese.
- Plate the dish, and sprinkle on top with goat cheese( or your desired cheese)
Recipe adapted from Pinch Of Yum