Mushroom Spaghetti with Goat Cheese

I’ve always been a mushroom lover. This pasta is pretty much equal parts mushrooms and pasta because I really wanted to highlight their meaty mushroom flavor. The creamy goat cheese that’s added at the end boosts that flavor even more. Serve this with a side of roasted vegetables or with a lightly dressed green salad.

1. Cook pasta according to package instructions; drain and set aside.

2. Melt butter and oil in a large saute pan over medium-high heat. Add onion and cook for 3-5 minutes, or until lightly golden brown and soft. Add garlic and saute for 1 minute.

3. Add mushrooms and saute for 5 minutes, stirring often. Add wine and reduce by half.

4. Add cream, broth, spinach and salt. Stir in pasta, Parmesan and goat cheese and toss pasta until well coated with sauce.

5. Transfer pasta to serving bowls and garnish with parsley. Finish with lemon zest and fresh-squeezed lemon juice on top.

Mushroom Spaghetti with Goat Cheese 
Serves 4

All you need:
8 oz. spaghetti
1 tablespoon butter
1 tablespoon olive oil
1 red onion, diced
3 garlic cloves, minced
16 oz. fresh cremini mushrooms, sliced
1/3 cup white wine
1/3 cup cream
1/2 cup vegetable broth 
3 cups baby spinach
1 teaspoon salt
1/4 cup freshly grated Parmesan cheese
4 oz. plain goat cheese, crumbled
Chopped parsley, for garnish
Lemon zest and juice, for finishing

All you do:
1. Cook pasta according to package instructions; drain and set aside.
2. Melt butter and oil in a large saute pan over medium-high heat. Add onion and cook for 3-5 minutes, or until lightly golden brown and soft. Add garlic and saute for 1 minute.
3. Add mushrooms and saute for 5 minutes, stirring often. Add wine and reduce by half.
4. Add cream, broth, spinach and salt. Stir in pasta, Parmesan and goat cheese and toss pasta until well coated with sauce.
5. Transfer pasta to serving bowls and garnish with parsley. Finish with lemon zest and fresh-squeezed lemon juice on top.