Spaghetti with Fresh Goat Cheese, Crimini Mushrooms and Arugula
Ingredients
The pasta
-
7
ounces
uncooked whole-grain spaghetti or fettuccine
-
1
tablespoon
extra-virgin olive oil (for drizzling)
-
2
teaspoons
extra-virgin olive oil (for cooking the mushrooms)
The vegetables
-
1
package
crimini mushrooms, quartered (about 2 1/2 cups)
-
3
sprigs
fresh thyme (plus additional leaves for garnishing)
-
½
cup
diced red onion
-
3
cloves
garlic, minced
-
4
cups
baby arugula
The cheese and broth
-
½
cup
fresh goat cheese
-
½
cup
reduced sodium or organic vegetable broth
-
3
tablespoons
grated Parmesan cheese
-
1
tablespoon
nutritional yeast seasoning (optional)
The seasoning
-
1 ¼
teaspoons
red wine vinegar
-
¼
teaspoon
salt
-
¼
teaspoon
freshly ground black pepper
Instructions
- Cook the pasta according to package directions in salted water and drain.
- In a large sauté pan, heat 2 teaspoons of olive oil over medium heat, then add the mushrooms and thyme, sautéing until nearly browned.
- Add the diced onion and minced garlic to the pan and cook until translucent.
- Stir in the arugula and cook until just wilted.
- Combine the sautéed vegetables with the drained pasta in the pot over low heat.
- Add goat cheese, vegetable broth, Parmesan cheese, nutritional yeast, red wine vinegar, salt, and pepper, stirring until the goat cheese melts.
- Drizzle with the remaining tablespoon of olive oil and garnish with thyme leaves.
Nutrition Facts (estimated)
Servings
4
Calories
366
Total fat
15g
Total carbohydrates
40g
Total protein
18g
Sodium
419mg
Cholesterol
17mg
You might also like