Lemon, Rosemary, Mushroom, and Goat Cheese Pasta

Mushroom goat cheese pasta with a dash of lemon and some rosemary is the perfect dish to make for dinner tonight that your whole family will love.

When I make mac and cheese, I normally make a roux (mix of fat (butter) and flour that you add milk and cheese to). While this method is super common with that kind of pasta dish, there are also other pasta dishes it works really well for, including this lemon, rosemary, mushroom, and goat cheese pasta!

By using a roux sauce, it gets extra creamy, rich, and delicious. I can’t get enough of this pasta and I especially loved that it kept really well in the fridge for a few days! Normally, I don’t like pasta unless it’s freshly made, but I reheated this the next day and it was just as good.

This dish is pretty easy to make, but it’ll impress anyone who serve it to! The lemon adds a really twist and it complements the rosemary and goat cheese so nicely.

Be sure to read the notes at the bottom of the recipe card for a few more options for the dish!

Yield: 4Author: Chelsea | XO&SoPin it

A fresh, easy, and delicious pasta with a combination of excellent flavors!

prep time: 5 mins cook time: 20 mins total time: 25 mins

ingredients:

3 cups dry rotini noodles

2 tbsp. butter

2 tbsp. flour

2 to 2.5 cups whole milk

6 oz. goat cheese

2 tsp. fresh parsley, diced

2 tsp. fresh rosemary OR 1 tsp. dried rosemary

8 large mushrooms, sliced

1 tsp. minced garlic (for mushrooms)

Zest of one lemon (more for garnish)

Parmesan for topping

Salt and pepper to your liking

instructions

Cook your rotini to package directions

In a large saucepan, saute your mushrooms and garlic in a bit of olive oil until the mushrooms soften, about 5 minutes on medium heat

Remove the mushrooms from the saucepan and set aside

Rinse and dry the saucepan

Add the butter to the saucepan on medium heat to begin your roux

Once melted, add the flour to the melted butter, and whisk until well-incorporated

Slowly add the milk to the butter and flour (I used about 2.5 cups of milk for a really creamy sauce, but you can use anywhere from 2 to 2.5 cups) while continually whisking

Once the roux is complete, crumble your goat cheese and add it to the mix

Now, stir regularly and allow the goat cheese to melt

Next, add the parsley, rosemary, lemon zest, and mushrooms to the pan, stir

Allow everything to mix and simmer for a few minutes

Add your pasta to the sauce

Top with fresh rosemary, a bit more lemon zest, and a handful of Parmesan on top for garnish

Serve, and enjoy!

NOTES:

Omit the mushrooms if you're not a fan of them
If you'd like to add any other vegetables (or a protein) to this dish, it's really versatile and works well with lots of additions
You can be flexible with how much rosemary, parsley, and lemon you use depending on how much you like these ingredients!

Created using The Recipes Generator

Hope you love it!

xo – C