Creamy Mushroom, Brussels Sprout, and Goat Cheese Pasta
Author: Vicky Cassidy
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4
- 2 tablespoons butter
- 1 large onion, sliced thin
- 1 lb crimini mushrooms, sliced thin
- 1 tablespoon balsamic vinegar
- 1 lb Brussels sprouts, shredded
- Kosher salt
- Freshly ground black pepper
- 8 oz pasta of your choice
- 3-4 oz goat cheese
- 2 tablespoons fresh tarragon or thyme, chopped
- Melt butter in a large saucepan over medium high heat. Add onions and cook until they start to brown, about 10 minutes.
- Stir in mushrooms and cook until mushrooms soften and release their juices. Add in balsamic vinegar.
- Add Brussels sprouts and cook until they soften. Add salt and pepper to taste.
- Meanwhile, bring a large pot of salted water to boil. Cook pasta to al dente. Once cooked, drain and set aside.
- To the vegetables, add goat cheese and stir until it melts. Add in cooked pasta and top with tarragon or thyme.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/02/10/creamy-mushroom-brussel-sprout-goat-cheese-pasta/
3.2.1284