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Creamy goat cheese pasta with sauteed mushrooms and shredded brussels sprouts are being served on a plate with gluten-free pasta.

Creamy Gluten-free Goat Cheese Pasta Sauce

Sara Vaughn
This rich and creamy goat cheese pasta sauce with sauteed mushrooms and shredded brussels sprouts makes the perfect meatless Monday recipe.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course dinner, quick dinner
Cuisine American
Servings 6
Calories 426 kcal

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 to keep mushrooms 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 you keep the temperature 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 they will burn, add a little bit 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.
How to take the bitterness out of brussels sprouts?
The simple answer is salt. Salting brussels sprouts helps to take the bitterness out of them. Sauteeing them also helps to bring out the sweetness of the brussels sprouts.
What is the easiest way to shred brussels sprouts?
Many stores will sell pre-shredded brussels sprouts, but they are also really easy to do at home in just a few simple steps.
  1. Remove the tough outer leaves.
  2. Trim the root end. (This is the little nub from where it attaches.)
  3. Slice the brussels sprouts in half lengthwise, cutting through the root end.
  4. Turn the brussels sprouts 90-degrees and cut the brussels sprouts into thin slices.
  5. Gently separate the slices with your hands.
If you want to prep part of this recipe ahead of time, shredded brussels sprouts will stay good in a container in the fridge for 2-3 days.
Can you use frozen brussels sprouts for this goat cheese pasta recipe?
Yes, you can. I suggest if you are going to use frozen brussels sprouts to shred them while frozen and then allow them to rest on a towel to help absorb the excess liquid before sauteeing them for this recipe.
Keyword creamy pasta, creamy pasta sauce, goat cheese pasta sauce, goat cheese sauce, no cream pasta sauce, shredded brussels sprouts