10 min

30 min

Lemon Goat Cheese Pasta

1 lb pasta

3 tbsp olive oil

2 cup white mushrooms

4 garlic cloves, minced/grated

1 shallot, minced

3 tbsp butter

1 tbsp Mushroom Seasoning

1 tbsp lemon pepper

1 tsp thyme, fresh or dried

1 tsp crushed red pepper

1 tsp salt + more for cooking pasta

1 tsp black pepper

3 cup baby spinach

12 oz goat cheese

2 juice of lemon, 1 & zested, the second for serving

1 cup grated parmesan

Pasta Water

Toasted Bread Crumbs

1 cup panko bread crumbs

4 tbsp butter

1 tsp garlic powder

1 tsp crushed red pepper flakes

Lemon Goat Cheese Pasta

Toasted Bread Crumbs

Ingredients

Step 1

Bring a pot of water to a boil. Once boiling, salt it & add in the pasta. Cook for 2-3 minutes less than the package instruction.

Step 2

In a large skillet on medium high heat, add in olive oil. Once hot, add the sliced mushrooms, cook for 5-7 minutes.

Step 3

Add in the garlic and shallots, cook for 3-4 more minutes.

Step 4

Add in the spices & stir. Cook for 2 minutes.

Step 5

Add in the butter and mix until melted.

Step 6

Add in the spinach and stir until wilted. Then stir in the lemon zest.

Step 7

Add in half of the goat cheese & mix until it’s well incorporated.

Step 8

Drain the pasta, save at least two cups of the cooking water and add the pasta to the spinach mushroom mixture. Toss to combine.

Step 9

Add the lemon juice and 1/2 cup of the pasta water and mix. Then add in most of the Parmesan, leaving some for topping. Add more pasta water as needed.

Step 10

To serve, add pasta to plate/bowl, break over more goat cheese onto each plate of pasta, squeeze of lemon juice then a sprinkle of Parmesan over the top.

Step 11

Optional, top with toasted breadcrumbs before serving.

Step 12

Enjoy 😋

Step 1

In a pan on medium heat, add in the butter.

Step 2

Once the butter is melted, add the panko breadcrumbs, garlic powder & crushed red pepper. Cook for about 4-6 minutes or until the panko is golden brown and toasted all over.

Step 3

Top the pasta with the toasted breadcrumbs.