We all need a pasta that speaks to our soul. This simple, umami-packed, creamy and herby caramelized mushroom and goat cheese pasta is mine. I dream about it. It gives off some strong mushroom-stroganoff energy, while being pretty far from it. What this pasta is is mushrooms and shallots that get caramelized in butter and olive oil, and garlic and fresh herbs cook down alongside it. The goat cheese melts into the pan, making a quick and easy cream sauce that will coat any pasta shape in a saucy-glossy cover in no time. While the caramelization does take time, the whole sauce itself comes together rather quickly. So if you have the patience to do a bit of tending to one pan for 30 minutes, you’ll be rewarded with a pasta that is hearty, filling and extra delicious. Plus it goes great with a glass of red OR white. Meaning it’s the ultimate Friday-night-in crowd pleaser.
Table of contents
Ingredients for this mushroom and goat cheese pasta
While the ingredients aren’t revelatory for this, that’s the beauty of what makes it so good. Nothing on this list should be unfamiliar, and since everything is so minimal, I urge you to use it as your excuse to splurge on a really, really, good goat cheese.
- 8 ounces baby bella mushrooms
- 3 medium shallots
- 3 large garlic cloves
- 1/4 cup fresh sage leaves
- 3 sprigs fresh rosemary, stems removed
- 7-8 sprigs fresh thyme, stems removed, plus extra for garnish
- 1 tablespoon Worcestershire sauce
- 2 tablespoons balsamic vinegar
- Extra-virgin olive oil
- 2 tablespoons salted butter
- 8 ounces pasta shape of choice
- Diamond Crystal kosher salt
- 1 cup crumbled goat cheese 6 ounces, I like Humboldt Fog for this
Why do we toss all the mise en place together before cooking?
This pasta is funny because I actually developed it as a fridge clean-out pasta. While I made another goat cheese tart recipe, I had all the mushrooms, shallots, herbs and garlic already sliced and prepped. I was so nervous to use ingredients that I had already tossed with vinegar, Worcestershire and olive oil, but when I added them to the pan at the same time, something about it just *worked*.
I like to think that the vinegar and Worcestershire sauce had enough time to cook down with the rest of the ingredients, and instead of scalding the pan (something I was nervous about!), they had the opportunity to cook alongside the ingredients, instead of being added right against the hot pan.
So after that trial, I suggest you do the same thing here: Mix everything together first, then add it all to the pan at the same time. Sounds crazy, is delicious.
Looking for other pasta recipes?
You’ve come to a great place. While I don’t do pasta all the time, when I do, I want it to be worth it. Here are a few of my favorites:
And that’s it for this Caramelized Mushroom & Goat Cheese Pasta!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Caramelized Mushroom & Goat Cheese Pasta
Equipment
- 1 chef's knife
- 1 large sauté pan
- 1 large pot
Ingredients
- 8 ounces baby bella mushrooms
- 3 medium shallots
- 3 large garlic cloves
- 1/4 cup fresh sage leaves
- 3 sprigs fresh rosemary stems removed
- 7-8 sprigs fresh thyme stems removed, plus extra for garnish
- 1 tablespoon Worcestershire sauce
- 2 tablespoons balsamic vinegar
- Extra-virgin olive oil
- 2 tablespoons salted butter
- 8 ounces pasta shape of choice
- Diamond Crystal kosher salt
- 1 cup crumbled goat cheese 6 ounces, I like Humboldt Fog for this
Instructions
- Remove the stem from the mushrooms and thinly slice them. Add them to a large bowl.
- Thinly sliced the shallots and garlic and add to the bowl. Tear in the sage leaves, rosemary and thyme. Drizzle the bowl with the Worcestershire sauce and vinegar and give a big mix.
- Set a large sauté pan over medium heat. Add enough olive oil to coat the bottom of the pan, one large glug. Add the butter and let it fully melt into the oil.
- Pour in the mushroom mixture. Cook this over medium heat, stirring occasionally, for 25-35 minutes, or until the mushrooms are deeply brown and the shallots are nearly caramelized.
- During the end of this time, bring a large pot of water to a boil and salt it liberally. Cook the pasta until al dente, about 6-7 minutes.
- When the pasta is two minutes away from being finished, stir the goat cheese into the mushrooms. Reduce the heat to low and stir until a creamy sauce forms.
- When the pasta is finished, use a slotted spoon to transfer it to the pan with the mushrooms. Add a splash of pasta water and stir to create a glossy, saucy pasta. Add more pasta water as needed. Taste and season with more salt and pepper as preferred.
- Scoop the pasta onto a plate and garnish with more fresh thyme to serve.
This pasta is delicious— super flavorful, creamy and comes together very easily! It’s in my top favorite pasta recipes!
So SO glad you liked it!!
Yes yes yes! This is wonderful and I don’t even like mushrooms but figured I’d try something new. This made my kitchen smell amazing too.
I’m getting married in 6 months and if I could serve this to my guets, I would! I am so happy that I stumbled upon you a few months ago on an Instagram reel making baked salads. I lost the reel and thought I’d never find you again, but after many “baked salad girl” searches I found your website!
I’ve been cooking your recipes for 6 months now and have not been disappointed once. I totally geek out everytime I see you post a new recipe.
Congrats on your cookbook! I cannot wait to get my order in October!
Oh my GOSH hi!! This is the NICEST comment, and I’m so glad you found me!! And honored you love my recipes. I hope you’ll love the book just as much!
What kind of pasta *should* we use, though??
Oooo ok interesting – I love Cascatelli (pictured) for this, but orzo would also be fab!
Made this tonight for Easter dinner. Subbed some farmers market oyster mushrooms and it was delicious. Thank you so much for all the tasty recipes!!
So glad you liked it!! And with oyster mushrooms this sounds delicious. I’m so happy you made it!
Hi! Love your recipes! Can I use dried herbs instead of fresh? Don’t be mad!
Why would I ever be mad at you! <3 Ok, I wouldn't *recommend* it, but it can be done! Just use less...about a teaspoon of each!
I loved this recipe! I ended up only using 1.5 shallots, and let me tell you, the way I STANK for a day afterward! Worth it. Ate the leftovers the next day and just loaded up on the deodorant/perfume. It’s definitely not something that would keep me from making it again, but definitely something I need to prepare for next time 🤣
Hahah omg – but I’m glad you liked the recipe! Sometimes we risk the smell for the things we love lol