Creamy Gluten-free Goat Cheese Pasta Sauce
This rich and creamy goat cheese pasta sauce with sauteed mushrooms and shredded brussels sprouts makes the perfect meatless Monday recipe.
Ingredients
- 1 Box Gluten-free Pasta of Choice
- 2-3 Cups Shredded Brussels Sprouts
- 1 - 1½ Cups Sliced Mushrooms of Choice
- 2-3 Tablespoons Olive Oil
- 2 Tablespoons Lemon Juice
- 1 ½ Tablespoons Balsamic Vinegar
- 2-3 Cloves Garlic minced
- 8-10 Ounces Goat Cheese I use plain.
- 2-3 Cups Reserved Starchy Cooking Water Set aside when the pasta is done cooking before draining.
- 2 Teaspoons Salt
- 1 Teaspoon Pepper.
Instructions
Cook the pasta.
- Cook the pasta to your liking per the box instructions. Be sure to reserve 2-3 cups of the cooking water before draining.1 Box Gluten-free Pasta of Choice
Make the sauce.
- Slice the mushrooms and shred the brussels sprouts.1 - 1½ Cups Sliced Mushrooms of Choice, 2-3 Cups Shredded Brussels Sprouts
- In a skillet over medium-high heat, add some of the olive oil and mushrooms. Allow the mushrooms to become golden, adding more olive oil as needed before continuing.2-3 Tablespoons Olive Oil, 1 - 1½ Cups Sliced Mushrooms of Choice
- Add the shredded brussels sprouts to the pan with the mushrooms and continue to cook until they have softened and started to caramelize. Be sure to salt the brussels sprouts at this point to help reduce any bitterness.2-3 Cups Shredded Brussels Sprouts, 2 Teaspoons Salt
- When the vegetables are almost done, add the garlic to pan and let it become fragrant.2-3 Cloves Garlic
- Once the mushrooms and brussels sprouts have been sauteed, add the goat cheese and gently stir it until it becomes soft and starts to melt into the vegetables.8-10 Ounces Goat Cheese
- To the skillet, add in the lemon juice, balsamic vinegar and spices.2 Tablespoons Lemon Juice, 1 ½ Tablespoons Balsamic Vinegar, 2 Teaspoons Salt, 1 Teaspoon Pepper.
- Slowly start adding in the reserved cooking water a little bit at a time until the goat cheese sauce comes together to the constency you like.2-3 Cups Reserved Starchy Cooking Water
Make it a pasta.
- Toss the finished goat cheese sauce with the cooked pasta until the pasta is coated.
Serve
- Serve warm or add additional chicken or other protein if desired.
Notes
How can mushrooms be kept from being soggy or watery?
- Do not rinse mushrooms or soak them in water. Instead, gently clean them with a damp paper towel to remove any dirt.
- Cook them on high heat. Mushrooms release liquid when they cook. If the temperature is lower, the mushrooms will steam in the liquid. Cooking them at a higher heat will help that liquid cook off faster and give your mushrooms the best texture.
- Add more fat as needed. Mushrooms are very absorbent; if you think your mushrooms are starting to look a little dry and will burn, add more oil or butter to the pan as needed.
- Do not overcrowd the mushrooms. When mushrooms cook, they need space to let the liquid evaporate.
- Do not constantly stir mushrooms. When the mushrooms cook, their liquid evaporates, and then gently flipping will help get that golden color and enhance the flavor of the mushrooms.
Nutrition
Calories: 443kcalCarbohydrates: 61gProtein: 18gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 17mgSodium: 932mgPotassium: 390mgFiber: 4gSugar: 4gVitamin A: 614IUVitamin C: 27mgCalcium: 92mgIron: 2mg
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