Creamy Goat Cheese Pasta with Spinach & Mushrooms

Total prep/cook time: ~25 min. Serves 4.

*Vegetarian

Ingredients:

• 3 cups uncooked whole wheat pasta (rotini or shells) 
• 8-10 oz sliced crimini mushrooms 
• 4 cups spinach, coarsely chopped 
• 6 oz goat cheese, softened 
• 2 cloves garlic, chopped 
• 1 tbsp extra virgin olive oil 
• 1/4 tsp salt 
• Black pepper to taste 

Directions:

1. Heat covered 6-quart pot of water to boiling on high. 
2. In a large skillet over medium-high heat, combine olive oil, garlic, and mushrooms. Cook the mushrooms for 4 to 5 minutes or until tender and lightly browned, stirring occasionally with a heatproof spatula or wooden spoon. Stir in spinach and cook until wilted, 2 to 3 min. 
3. Add pasta to boiling water in pot. Cook the amount of time the label directs, stirring occasionally. Reserve 1 cup pasta cooking water. Drain pasta; return to pot. Add mushrooms and spinach, goat cheese, salt, and freshly ground black pepper. Add in 1/2 cup of the reserved cooking liquid and stir until the cheese melts and the pasta becomes creamy. If mixture is dry, toss with additional cooking water. 

Did you know?
Goat cheese is lower in fat, calories, and cholesterol than cheese made from cow’s milk, making it a good choice to use when you’re in the mood for a creamier pasta dish. Because of the smaller fat globules found in goat cheese, goat cheese also tends to be easier to digest than cheese made from cow’s milk.

Nutrition Information (per 1 serving):
Total calories: 372 cal
Total fat: 14 g
Saturated fat: 6.5 g
Sodium: 335 mg
Total carbs: 46 g
Dietary fiber: 6 g
Protein: 18 g