Creamy Goat Cheese Pasta with Spinach & Roasted Mushrooms

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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

Creamy goat cheese pasta with spinach and roasted mushrooms. This easy meatless meal is a regular at our dinner table.

Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes

Ingredients

  • 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

Instructions

  1. 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. 2. Cook pasta according to package directions, but before draining, reserve 1 cup cooking water.
  3. 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.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. It’s funny, I loathed goat cheese during my semester in France (a shame, I know) and now I can’t get enough of the stuff. I’ve learned to like mushrooms, too, and I know I would love this pasta dish!

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 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.

    1. actually, didn’t follow recipe exactly for quantities etc, but hadn’t ever thought to roast the mushrooms first.

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