Goat Cheese and Asparagus Spinach Pasta
A light pasta recipe with asparagus, mushrooms, and creamy goat cheese. This pasta recipe takes only 20 minutes to make.
Servings: 5 servings
- 12 oz pasta
- 4 tablespoons butter
- 8 oz sliced mushrooms
- 1 1/2 cups asparagus spears - chopped
- 1 garlic clove - minced
- 1/4 cup chicken broth
- 1/3 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup parmesan - grated
- 2 cups spinach - chopped
- 4 oz goat cheese - crumbled
Cook the pasta according to the package directions. Drain and set aside.
In a skillet or saucepan melt the butter over medium heat. Add the mushrooms and asparagus. Cook for 6-9 minutes. The mushrooms will shrink in size and soften and asparagus will be bright green and tender. Add the garlic and chicken broth to the skillet. Stir and cook for an additional 30 seconds.
Add the heavy cream, salt, and pepper to the mushrooms. Stir to combine. And remove from heat.
In a large bowl toss the pasta with the sauce. Add the parmesan cheese to the warm pasta, stir to combine. Add the chopped spinach to the pasta and toss to incorporate. *adding the spinach while the pasta is still warm helps the spinach wilt slightly.
Crumble the cheese overtop each individual serving.