This Mushroom & Chevre Penne is creamy and delicious, perfect for an elegant romantic date night for two or as a pampering indulgence for one!
What is not to love about pasta and cheese? And if you are a mushroom lover like me, adding them in is like creating the triathlon of best dish ever! One bite and you will be saying “Oh hello Mushroom & Chevre Penne, where have you been all my life?” This truly is comfort in a bowl.
Chevre or commonly known as Goat cheese, is soft tart cheese made from nutrient rich goat’s milk. It is more digestible than other cheeses and contains anti-inflammatory enzymes, probiotics and antioxidants. Pair it with mushrooms, that are a good source of fiber and protein making, and it becomes a somewhat healthy vegetarian dinner. Looking for other delicious meals using mushrooms? Try my Mushroom Lasagne Roll-Ups, my Wild Mushroom Ragu or my Hearty Chicken Casserole.
The Method of Mushroom & Chevre Penne
- extra virgin olive oil
- kosher salt
- fresh cracked pepper
Pre-heat the oven to 325 degrees.
First, cook the pasta in heavily salted water for 8 minutes. While the pasta cooks, saute the mushrooms in oil and butter until browned. Season with salt and pepper and add the garlic and thyme. Cook for another minute. Deglaze with the sherry. Place the goat cheese in the center of the mushrooms. Reserve some of the cooking liquid, then drain the pasta and pour over the top of the cheese to help it melt.
Stir everything to incorporate. Use the reserved liquid if the sauce is too thick. Cover skillet with foil and bake for 25 minutes. To serve: scoop into bowls and grate some parmesan cheese over the top.
tips for success:
To make this dish even quicker, purchase pre-sliced mushrooms and fresh pasta. Your cooking time in the oven will be reduced to 7-10 minutes.
Don’t fully cook the pasta. It will continue cooking while it bakes.
To loosen up the sauce, add in the reserved pasta water. (the pasta will continue to absorb the liquid as it bakes).
Did you forget to save the cooking water? (we have all done that!) You can use vegetable stock to help loosen the sauce.
The beauty of this dish is that pretty much everything can be swapped out!
- try a flavored goat cheese instead.
- not a goat cheese fan? use ricotta or mascarpone!
- any variety or combination of mushrooms will work.
- change up the pasta…rotini or bow ties would be fun!
- add in some greens for extra nutrition.
- sprinkle on Pecorino Romano instead of parmesan.
- micro plane some lemon zest on top for a colorful finishing touch!
- make it gluten free by using a plant based gluten free pasta.
Some warm bread and a glass of crisp white wine are all you need with this dish!
If you make this Mushroom & Chevre Penne and LOVE it, please come back and give it a 5 star rating and a review!
Mushroom & Chevre Penne
This is a super creamy and delicious baked pasta dish.
- Cutting Board
- chef knife
- Measuring cup
- cast iron skillet
- serving spoon
- 1 box 8.8 ounce Homestyle Penne
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 8 ounces Baby Bella mushrooms, sliced
- 5 ounces Shitake mushrooms, sliced
- 1/2 tsp kosher salt
- 1/2 tsp fresh cracked pepper
- 2 garlic cloves, minced
- 4 Lemon Thyme stems
- 1/4 cup sherry
- 5 ounces Chevre (goat cheese)
- lemon zest
- parmesan cheese
Pre-heat oven to 325 degrees.
Cook pasta in salted water for 8 minutes. (reserve 1 cup of water before draining).
Saute the mushrooms in oil and butter in a cast iron skillet until browned. Season with salt and pepper, add the garlic and Thyme and cook another minute. Deglaze with the sherry.
Nestle the goat cheese in the center of the mushroom mixture.
Put the cooked pasta on top of the cheese to help it melt.
Stir everything together to incorporate. Cover with foil. Bake 25 minutes.
Serve in bowls and top with lemon zest and parmesan cheese!
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