Mushroom Pasta with Arugula and Chevre

Easy and quick.

Yield:
Serves 6
Category:
Pasta
Cuisine:
Italian

INGREDIENTS:

  • 1 lb spaghetti
  • 2 tbsp extra-virgin olive oil
  • 1 1/4 lb cremini mushrooms, sliced
  • 1/2 tsp salt
  • 4 cloves garlic, peeled and chopped
  • 4 cups arugula, coarsely chopped
  • 6 oz goat cheese, crumbled
  • 1 small red chili, deseeded (optional)
  • 1/4 cup pine nuts, toasted before adding
  • 1 small leek, chopped into thin coins
  • 8-12 fresh basil leaves

DIRECTIONS:

  1. Put your pasta into a pan of salted boiling water and cook according to the package directions.
  2. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add mushrooms, leeks and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft. Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese.
  3. Stir in reserved cooking liquid until cheese becomes creamy. Toss in the basil leaves, pine nuts, and chili flakes, if using and season to taste with salt and pepper. Drizzle with al little more olive oil if desired.

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