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Pasta With Wild Mushrooms & Goat Cheese

Created by Kchurchill5 on October 19, 2015

SAUCE
6 to 7 ounces goat cheese
1/3 cup grated parmesan cheese
1/4 cup milk (room temperature, if you don't want milk, you can sub this with chicken broth)
1/4 chicken broth
2 tablespoons chopped fresh basil
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 cup water (reserved pasta water if needed)
Kosher salt, to taste
Pepper, to taste
Garnish
Extra fresh herbs (optional)

Step 1: Mushrooms ... Add the butter and olive oil to a large nonstick pan; and, bring to medium high heat. Add the mushrooms, thyme and rosemary sprigs; and, saute until the mushrooms start to get golden brown (about 5 minutes).
Step 2: Then, add the shallots, red pepper, garlic, salt, pepper; and, saute another 2-3 minutes until the peppers and mushrooms are soft and tender. If any time during cooking the pan gets too dry; you can add a splash of chicken broth. Once the vegetables are tender, remove the sprig of thyme and rosemary, add the spinach, toss, cover, and, cook just another minute; then, remove from the heat.
Step 3: Pasta ... When using fresh pasta; it cooks very quickly - it literally takes just a few minutes. Cook the pasta in plenty of salted water according to package directions. Once the pasta is done; drain, and reserve 1 cup of the pasta water. Return the pasta to the pot.
Step 4: Finish ... Add the milk, broth, both cheeses, herbs, a pinch of salt and pepper, the mushrooms; and, toss to combine. Add a little of the pasta water; and mix until you get a creamy sauce. I usually add about 1/2 cup of the reserved water; but, you can add as much as you like. But, remember, this is not a real "Saucy" dish; so, don't expect a heavy cream sauce.
Step 5: Serve and ENJOY! ... It's really a delicious hearty and 'meat free' dish. A salad and crusty bread is all I serve with this.