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20 Minute Meals: Mushroom Pasta with Goat Cheese

Mushroom-Pasta-with-Goat-Cheese1 Who doesn’t love a hearty meal that takes just a few minutes to throw together {and tastes fantastic}?  This dish is a compilation of earthy, rich mushrooms, crisp, fresh spinach and tangy, creamy goat cheese with a robust white wine sauce, all sautéed and ‘ready-to-go’ by the time the pasta is done!  I need these types of recipes in my back pocket because we all have those days when we need to feed the family… stat!  Dish it up and enjoy!

20 Minute Meals: 

Mushroom Pasta with Goat Cheese

Recipe and photo adapted from Pinch of Yum


1 lb. uncooked whole wheat bowtie pasta

2 Tbsp. butter

2 Tbsp. canola oil

24 oz. fresh mushrooms, sliced

¼ cup minced garlic or shallots

⅓ cup white wine

½ cup low fat evaporated milk

½ tsp. salt

½-1 cup low sodium vegetable broth

¼ cup Parmesan cheese

2 cups fresh spinach, chopped

4 oz. goat cheese, crumbled


  1. Cook the pasta according to package directions. Drain and set aside.
  2. Heat the butter and oil in a large skillet or pot over medium high heat. Add the mushrooms and sauté until golden brown and soft, about 5 minutes. Add the garlic and white wine (it should sizzle a bit) and give it a few good stirs. Add the evaporated milk and salt.  Cook on medium-high until it thickens.
  3. In a large pot, toss the pasta with the mushroom sauce. Add some or all of the broth if you feel like you want there to be saucier.
  4. While the pasta is still warm, stir in the Parmesan cheese. Just before serving, stir in the spinach and goat cheese.

Serves: 6 *Per Serving:  Calories 510, Total Fat 18g (Saturated 7g, Trans 0g), Cholesterol 40mg, Sodium 440mg, Total Carbohydrate 67g (Dietary Fiber 9g, Sugars 7g), Protein 19g, Vitamin A 10%, Vitamin C 6%, Calcium 15%, Iron 15%  

Julie Andrews is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of Wisconsin.


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