Weekly Recipe:

I'm trying to catch up, people, bear with me. On the menu today is a pasta dish that can easily be your main entree or would pair nicely with a piece of grilled salmon, chicken, or pork tenderloin.  We had it as a main dish with a side salad and it was plenty filling for us (that's saying something with 3 growing boys!). 

Did I mention that I love goat cheese and it makes everything taste better?  It does.  I could eat it by the spoonful.  This will be my downfall in attempting to convert to a vegan diet.  Mark my words. 

This pasta was creamy, rich, filling, and simply scrumptious!  It's a breeze to put together and since it's been so long since I've made it, I can't wait to make it again!

Order up.

Farfalle with Mushrooms and Goat Cheese Sauce
by Cake Batter and Bowl


Ingredients:
1 pound whole wheat farfalle pasta
2 tablespoons olive oil
24 ounces mushrooms, sliced (I used half baby bellas and half shitakes with the stems removed)
2 garlic cloves, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk (I used 2%)
1/2 cup freshly grated pecorino romano cheese
10.5 ounces goat cheese (1 log from costco)
1 teaspoon salt
Directions:
Prepare pasta according to the package directions, drain, and place in a large pot.
Heat olive oil over medium high heat in a large nonstick pan and add mushrooms. Sauté 8 to 10 minutes or until tender; add garlic and sauté 1 additional minute.
Meanwhile, make the sauce by melting the butter in a saucepan over medium heat. Whisk in flour until smooth and cook one more minute or until mixture starts to brown. Whisk in milk and bring to a boil. Reduce heat to low and whisk in pecorino romano, goat cheese, and salt. Heat 5 minutes, stirring frequently, or until cheese is melted and mixture is smooth. Add the sauce and mushrooms to the pot with the cooked pasta and mix well. Makes 6 servings.