Cremini Mushroom Pasta with Wilted Arugula and Goat Cheese
Indulge in the velvety richness of Cremini Mushroom Pasta with Wilted Arugula and Goat Cheese, a dish that beautifully balances earthy, creamy, and peppery flavors. This elegant recipe pairs golden-browned cremini mushrooms with tender pasta coated in a luscious cream sauce made irresistible with Parmesan and a hint of garlic. Fresh arugula lends a peppery bite, while crumbled goat cheese adds tangy creaminess that melts into every bite. Perfect for busy weeknights or an impressive dinner, this 40-minute meal is as satisfying as it is simple. With a final flourish of fresh parsley and optional red pepper flakes for gentle heat, it’s a must-try for pasta lovers seeking bold flavors and comforting textures.
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Recipe Information
Ingredients
- 8 ounces cremini mushrooms
- 4 cups arugula
- 4 ounces goat cheese
- 12 ounces pasta (fettuccine or spaghetti)
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 medium, finely diced yellow onion
- 3 cloves, minced garlic
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- 1 cup, grated Parmesan cheese
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 teaspoon (optional) red pepper flakes
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain the pasta, and set aside.
While the pasta cooks, clean and slice the cremini mushrooms into thin slices.
In a large skillet, heat olive oil and butter over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic to the skillet and sauté for an additional 30 seconds, until fragrant.
Stir in the cremini mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their liquid and become golden brown.
Pour in the chicken or vegetable broth and scrape any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes.
Lower the heat to medium and add the heavy cream, stirring to combine. Allow the sauce to simmer gently for 2-3 minutes to thicken slightly.
Stir in the grated Parmesan cheese, salt, black pepper, and optional red pepper flakes. Taste and adjust seasoning as needed.
Add the pasta to the skillet, tossing to coat it thoroughly in the sauce. If the sauce is too thick, add the reserved pasta water, a little at a time, to reach your desired consistency.
Reduce the heat to low and gently stir in the arugula. Cook for 1-2 minutes, just until the arugula wilts.
Remove the skillet from heat and crumble the goat cheese over the pasta. Toss lightly to allow the goat cheese to melt slightly and create a creamy texture.
Serve the pasta immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 4663 mg | 203% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 14.3 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1320 mg | 102% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1847 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
