Mushroom Pasta with Goat Cheese
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16 ounces uncooked whole wheat farfalle pasta, 2 tablespoons butter, 2 tablespoons oil, 24 ounces fresh mushrooms, sliced (I used cremini and shiitake), ¼ cup minced garlic or shallots, or a combination of both, a splash of white wine (about ⅓ cup), ½ cup heavy whipping cream, 1 teaspoon salt, 1 cup chicken or vegetable broth (as needed), ¼ cup Parmesan cheese, 2 cups spinach, chopped, 6 ounces goat cheese
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