The temperatures are dropping which means it’s time for comfort food. I guess there is really never a bad time for comfort food, but when it’s dark and cold outside I think comfort food is a must. Pasta is one of my favorite comfort foods and this Creamy Goat Cheese Pasta with Spinach and Roasted Mushrooms is comforting to the very last bite.
This is a great weeknight dinner recipe because it is easy to make and tastes so good after a long day of work. I also like that it is healthier than your average creamy pasta dish. I didn’t use any heavy cream or butter to make this rich and creamy pasta. The goat cheese melts in with the pasta creating a flavorful and creamy pasta dish.
If you don’t think you are a goat cheese fan, don’t turn up your nose just yet. Josh isn’t the biggest goat cheese fan and he loves this pasta dish. The first time I made it he didn’t even know it was goat cheese. I love being sneaky sometimes:)
I also added some vegetables to bulk up the nutritional value and flavor of the pasta. The roasted garlic mushrooms and fresh spinach are so tasty in this pasta dish. I sprinkled in some freshly chopped basil right before serving because fresh basil is always a good idea-especailly when it comes to pasta.
Add Creamy Goat Cheese Pasta with Spinach & Roasted Mushrooms to your dinner menu. This easy meatless pasta dish is a favorite of ours and I think you will enjoy it too!
Creamy Goat Cheese Pasta with Spinach and Roasted Mushrooms
- 1 8 ounce package Crimini mushrooms, stems removed and cut in half
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon minced garlic
- Salt and black pepper to taste
- 1 lb pasta we used Rotini
- 4 cups spinach coarsely chopped
- 6 ounces goat cheese crumbled
- 1/3 cup freshly chopped basil
- Salt and black pepper to taste
- 1. Preheat the oven to 400 degrees F. Place mushrooms in a medium bowl and drizzle with olive oil and balsamic vinegar. Add in garlic and toss. Season with salt and pepper. Spread mushrooms evenly onto a large greased baking sheet. Roast for 15-20 minutes or until mushrooms are tender, stirring once.
- 2. Cook pasta according to package directions, but before draining, reserve 1 cup cooking water.
- 3. Toss pasta with roasted mushrooms, spinach, and goat cheese. Add in reserved cooking liquid and stir until the cheese melts and the pasta becomes creamy. Toss in fresh basil and season with salt and pepper. Serve immediately.
Have you tried this recipe?
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If you like this Creamy Goat Cheese Pasta with Spinach & Roasted Mushrooms, you might also like:
- Roasted Red Pepper & Goat Cheese Alfredo from Lauren’s Latest
- Whole Wheat Pasta with Fried Kale, Tomato Sauce, & Goat Cheese from Kalyn’s Kitchen
- Arugula and Goat Cheese Pasta Salad from Cookie and Kate
- Stovetop Avocado Mac and Cheese from Two Peas and Their Pod
Oh, if only I had seen this on the day itself, it would have made a great birthday dish! Will definitely try this recipe soon.
Any recipe with goat cheese in a winner in my book! 🙂
This is my kind of pasta! Puts my night of bread and cheese to shame.
Just wanted to stop by and say I made this last night and it was delish. Super easy and flavorful. Thanks for posting it, it will definitely be a regular here at our house!
This was really delicious – nicely creamy! I reviewed it on my blog. Thanks for a wonderful recipe!
Made this for the first time last night and it was absolutely gorgeous. It was a very cold night in Melbourne, Australia and this dish was comforting and warming without being overly heavy. My carnivorous boyfriend (who I think ate KFC most meals a week before we met) loved it too!
For any Australians reading, these are the equivalent ingredients I used when cooking the dish for two:
– 1 200g packet Baby Bella mushrooms from Coles
– most of a 170g packet of South Cape goats cheese (lovely and soft, melted beautifully)
Thank you so much for sharing this fantastic recipe!
This meal sounds like it was made just for me! Some of my favourite flavours all in one bowl… thanks for sharing!
I made this for dinner tonight for myself and a friend. Neither of us could get enough. So Yummy!!
Would this be good with a bean or lentil???
This dish is great, we have it about once every two weeks. Very tasty and quick! Thanks.
This was really delicious! Thanks for the recipe – I loved the roasted mushrooms.
I liked this pasta a lot — thanks for the recipe! I couldn’t find Crimini mushrooms, so I used portobello, and they were still great. I also didn’t have basil, but I liked the way everything tasted.
Next time, I plan to add way more mushrooms — they were the best part, and more mushrooms and less pasta makes this a less carb-heavy dish. I would also add some lemon juice to the spinach before mixing — I bet that would taste awesome, since I’m a lemon juice fan. And I’m also going to sub half goat cheese for feta — it would still be creamy, but the feta has a bigger bite. I also would love to add artichoke hearts to this next time, too.
Thanks again for the inspiration!
I’m so glad I stumbled upon this recipe while scrambling to make dinner last night; it tasted as if I had planned dinner out perfectly. Thanks!
So glad you liked the recipe!
This looked so delicious so I made it. Sadly, it was very dull and lackluster. It’s definitely missing something in my opinion to give it more of a kick – perhaps sundried tomatoes. I think it has way too much spinach. Maybe I didn’t add enough basil. Maybe I’ll try it again with some modifications because I love all of the ingredients.
We made this tonight and it was delicious! I doubled the mushrooms and spinach just because and it was a huge hit!
Just made this, but added mini-plum tomatoes.
Excellent, will have again.
actually, didn’t follow recipe exactly for quantities etc, but hadn’t ever thought to roast the mushrooms first.
I’m assuming this can not be heated up for next day ?
We have heated up leftovers. You can add a splash of water before heating up.
perfect recipe for mushrooms lovers. I have taste this and will give you 5 star for this.
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