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Monday, February 4, 2013

Pasta with Goat Cheese and Mushroom Cream

This weekend, my husband and I ventured up North to my families cabin near Two Harbors, MN. We planned to leave Friday night, but snow and icy roads kept us at bay until Saturday morning. When we finally arrived around 12pm, we walked into a freezing cabin without heat or water. Long story short, the heat stopped working causing the pipes to freeze.
I had planned to make a delicious pasta with mushrooms and goat cheese but without any water to boil or to clean the dishes, my pasta had to wait. Needless to say, the weekend was anything but glamourous. We left early Sunday morning, eager to shower and warm up at home. In the comforts of home, I got started on my pasta dish as pictured above. I found the recipe in Food & Wine magazine. This pasta is simple and quick enough to prepare last minute but tastes as if the sauce has been simmering for days! I substituded paparedelle noodles instead of using fettucine and added fresh basil. The creaminess of the goat cheese adds a rich depth, many cream sauces lack. Check out the recipe below!

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