Garlic Butter Mushroom and Goat Cheese Fettuccine
Craving comfort food? Try this Garlic Butter Mushroom and Goat Cheese Fettuccine! It's creamy, rich, and incredibly satisfying, making it the perfect dish for an easy weeknight dinner. The blend of flavors will leave you wanting more. Make it tonight!
Equipment
- Large Pot
- Wooden Spoon
- Chef's Knife
- Skillet
Ingredients
- 4 tablespoons Butter
- 6 cloves Garlic
- 1 teaspoon Crushed red pepper flakes
- 1/4 cup Chopped fresh herbs
- 16 ounces Cremini mushrooms
- 1 bunch Tuscan kale or baby spinach
- Kosher salt
- 3/4 pound Fettuccine
- 6 ounces Goat cheese
- Fresh chopped basil and lemon
Instructions
- Bring a large pot of salted water to a boil.
- Boil the pasta according to package directions until al dente. Just before draining, reserve 2 cups of the pasta cooking water. Drain.
- Meanwhile, heat a large skillet over medium heat. Add the butter, garlic, and crushed red pepper and cook, stirring often until the garlic is fragrant and beginning to caramelize. Be careful not to burn the garlic.
- Add the herbs, mushrooms, and kale, season with salt and pepper. Cook until the mushrooms are tender, about 5 minutes.
- When the pasta is ready, add it to the skillet along with the goat cheese and 1/2 cup of the reserved pasta cooking water. Toss well to combine, adding more pasta water if needed to thin the sauce.
- Remove from the heat and finish with a sprinkle of fresh basil and a squeeze of lemon.
- Enjoy!
Notes
- Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water.
- Tip 2: While it's best enjoyed fresh, you can freeze the dish for up to two months.
- Tip 3: Pair with a crisp green salad or garlic bread for a complete meal.
- Tip 4: Consider adding seasonal roasted vegetables on the side or mixed into the pasta.
- Tip 5: Adjust the spices and herbs based on your preference.