Ziti with Portabella Mushrooms and Goat Cheese Sauce
Indulge in the rich, comforting flavors of Ziti with Portabella Mushrooms and Goat Cheese Sauce—a pasta dish that brings together earthy mushrooms, creamy goat cheese, and tender ziti in a decadent symphony of flavors. Perfectly sautéed portabella mushrooms and fragrant garlic form the heart of this recipe, combining beautifully with a velvety sauce made from goat cheese, heavy cream, and Parmesan. Fresh baby spinach adds a pop of color and nutrients, while a sprinkle of optional red pepper flakes gives the dish a subtle kick. Ready in just 35 minutes, this easy-to-follow recipe is ideal for weeknight dinners or special occasions. Garnish with fresh parsley for a touch of elegance and savor a restaurant-quality meal in the comfort of your home.
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Recipe Information
Ingredients
- 12 ounces ziti pasta
- 8 ounces portabella mushrooms
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 4 ounces goat cheese, softened
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the ziti pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
While the pasta cooks, clean the portabella mushrooms with a damp paper towel and slice them into thin strips.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the sliced portabella mushrooms and cook for 5-7 minutes, stirring occasionally, until they are tender and slightly browned.
Reduce the heat to low and add the softened goat cheese to the skillet. Stir until the cheese begins to melt.
Pour in the heavy cream and stir until a smooth sauce forms. Add the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Add the cooked ziti and baby spinach to the skillet with the sauce. Toss until the pasta is fully coated, and the spinach wilts. If the sauce is too thick, add a splash of the reserved pasta cooking water to reach your desired consistency.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the ziti warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
3223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.4 g | 240% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 4407 mg | 192% | |
| Total Carbohydrate | 280.7 g | 102% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 21.5 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1235 mg | 95% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1195 mg | 25% | |
*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.
