Go Back
a plate of goat cheese and mushroom pasta

Mushroom, Sun-Dried Tomato, and Goat Cheese Pasta

Sunnyside Cook

Dawn Dobie
Wonderful winter pasta
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

For the sauce

  • 1 medium-large yellow onion sliced or diced
  • 3 tablespoons olive oil
  • 12 ounces assorted fresh mushrooms white button, baby bella, shitake, etc., sliced
  • 1 1/2 ounces sun-dried tomatoes not packed in oil*, cut in 1/8 inch julienne
  • 1/2 teaspoon salt
  • 3 cloves garlic minced
  • 1 tablespoon fresh thyme minced
  • 1/2 teaspoon fresh ground black pepper
  • 1 cup low-sodium chicken broth

For the pasta

  • 8 ounces dried short curvy pasta campanelle, medium shells, etc.
  • 1 tablespoon olive oil
  • 4 to 5 ounces soft goat cheese crumbled
  • 1/3 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil or 1 tablespoon of dried
  • additional freshly ground black pepper

Instructions
 

For the sauce

  • Heat the olive oil in a wide skillet over medium heat. Add the sliced onion and sauté until light golden brown, about 8 minutes. Add the sliced mushrooms and sprinkle with the salt. Sauté for 2 minutes. Add sun-dried tomatoes and cook an additional 5 minutes, stirring often. Add the garlic and thyme and sauté for 3 minutes more. Add chicken broth and raise heat under skillet. Boil for 2 minutes and then turn off heat. Cover skillet. Allow to sit for at least 30 minutes to allow the tomatoes to fully reconstitute and for flavors to meld.

For the pasta

  • Bring 4 quarts of water to a boil in a large pot. Cook the pasta according to package directions; drain when cooked al dente. Toss with 1 tablespoon of olive oil. Place in large bowl.
  • Sprinkle crumbled goat cheese over pasta and mix well.
  • Pour warmed mushroom sauce over pasta and mix well. Add basil and parsley and toss once more. Taste for seasonings and add more salt and pepper as desire. Serve immediately.

Notes

Sauce may be made up 2 days ahead. Refrigerate and rewarm over low heat before using.
*If using sun-dried tomatoes packed in oil, drain the tomatoes well and blot dry with a paper towel.
Adapted from Abby Mandel in Bon Appetit Jan 1986