Tomato, Mushroom & Goat Cheese Penne

Tomato, Mushroom & Goat Cheese Penne
Recipe type: Pasta

I love the sweet and tanginess of the sun dried tomatoes and the richness the goat cheese adds.
  • 1 pound penne, reserve 1 cup of the cooking water
  • 1 cup sun dried tomatoes packed in oil, cut in julienne
  • 1 cup shitake mushrooms, stems removed and cut in julienne slices
  • ¼ cup extra virgin olive oil
  • 4 cloves garlic, sliced thin
  • ½ teaspoon crushed red pepper or to taste
  • 1 cup white wine
  • 2 cups chicken stock
  • 2 cups fresh spinach, cut into thin julienne
  • 3 oz goat cheese
  • Salt and pepper to taste
  1. Drain tomatoes reserving oil, cut into julienne if necessary. Add enough olive oil to the reserved oil to make ¼ cup.
  2. In a large frying pan sauté the tomatoes, mushrooms and garlic for 2 to 3 minutes or until mushrooms are lightly cooked, be careful not to burn the garlic.
  3. Add wine and reduce by half.
  4. Add chicken stock and cook for 10 minutes longer.
  5. Cook the penne according to package directions for al dente.
  6. Remove the sauce from the heat and add goat cheese, mixing until well combined.
  7. Add the drained pasta and spinach and mix until well incorporated.
  8. Add salt and pepper to taste.
  9. If the sauce seems a little dry, add some of the reserved pasta water, about ¼ cup at a time until sauce is moist and creamy.

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