
15 mins
15 mins
Serves 4
Wild Mushroom, Herb Goat Cheese and Chive Penne Rigate
Ingredients
- 1 pkg Italpasta Tradizionale Penne Rigate
- 4 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 26 oz mushrooms (cremini, shiitake, oyster, baby bella), sliced
- 1/4 cup white wine
- 1 tsp sea salt
- 1 tsp pepper, freshly ground
- 1/2 cup goat cheese (herbed)
- 1/3 cup fresh chives, finely chopped
- 1/4 cup hazelnuts, toasted, roughly chopped
Instructions
- In large pot of salted boiling water, cook pasta al dente following package instructions, reserving 1/2 cup of pasta water.
- In a large deep sauté pan, heat oil over medium-high heat. Add garlic and sauté for 1 minute until soft and translucent.
- Add mushrooms and cook until golden and soft, about 4-5 minutes and then season with salt and pepper.
- Reduce heat to medium and stir in goat cheese until melted.
- Add pasta and some of the pasta water and stir until creamy. Keeping adding pasta water until you have a creamy consistency.
- Toss in the fresh chives and stir until combined.
- Plate and garnish with tied whole chives and hazelnuts if using.
Nutritional Analysis
Calories: 680kcalCarbohydrates: 97gProtein: 25gFat: 24gCholesterol: 35mgSodium: 830mgFiber: 7gSugar: 7g