Lemon, Rosemary, Mushroom, and Goat Cheese Pasta

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!

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 soooo nicely.

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

Yield: 4Pin it

Lemon, Rosemary, Mushroom, and Goat Cheese Pasta

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

prep time: 5 minscook time: 20 minstotal 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
Stir regularly and allow the goat cheese to melt
Add the parsely, 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