Cooking Time: 30 minutes | Servings: 6-8
Drunken Wild Mushroom Pasta with a Creamy Goat Cheese Sauce – this recipe is total comfort food! Easy, using simple ingredients, done in just 30 minutes, only 331 calories, and vegetarian!
3 tablespoons Wild Mushroom & Sage Infused Olive Oil
26 oz. assortment of wild mushrooms, sliced
1 red onion, diced
4 garlic cloves, minced
1 teaspoon sea salt
2 tablespoons Champagne Balsamic Vinegar
2 1/2 teaspoons fresh thyme, diced
1 lb. linguine pasta
6 oz. goat cheese
3/4 cup reserved pasta cooking liquid
salt to taste
1/4 cup hazelnuts, chopped
Bring a large pot of water to a boil.
Heat a large skillet to medium high heat.
Add olive oil and mushrooms. Saute for 7-10 minutes until mushrooms start to brown.
Next add onions, garlic, and season with salt. Saute and stir onions for 3-4 minutes.
Add in champagne balsamic vinegar and cook down until liquid is evaporated. Finish with fresh time and set aside.
Add noodles to pot of boiling water. Cook until al dente (according to package instructions)
Reserve 3/4 cup of pasta cooking liquid and drain the rest.
Add the noodles, wild mushroom mixture, goat cheese, and cooking liquid to a large bowl. Toss to mix everything together until goat cheese is completely melted.
Top with chopped hazelnuts!
Next add onions, garlic, and season with salt. Sauté and stir onions for 3-4 minutes.