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.

Mushroom and Goat Cheese Pasta

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: 4

Lemon, Rosemary, Mushroom, and Goat Cheese Pasta

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

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

📖 Recipe

Lemon, Rosemary, and Mushroom Goat Cheese Pasta

Print Recipe

Ingredients

3 cups rotini measured dry (or your favorite pasta)
2 tablespoon butter
2 tablespoon flour
6 oz goat cheese
2 cups whole milk (use up to an extra half cup as needed for your desired consistency)
2 teaspoon fresh parsley chopped
2 teaspoon fresh rosemary OR 1 teaspoon dried rosemary
8 button mushrooms sliced
1 teaspoon garlic minced, for the mushrooms
zest of one lemon more for garnish if desired
parmesan for topping
salt and pepper to taste (at least .5 teaspoon of salt)

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.
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. 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 and combine.
Top with fresh rosemary, a bit more lemon zest, and a handful of Parmesan on top for garnish. Serve, and enjoy!

Tried this recipe?Let us know how it was!

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!

Hope you love it!

xo - C