Reality is setting in here.
I’m seeing a lot of quick one-pot dishes in our future. We’ve been home with Theodore for six days now, and between feedings and diaper changes and taking my own naps, it’s hard to find time for elaborate meals.
But, never fear, I am determined not to stagnate. Cooking for me is therapeutic, and I’m not willing to give it up. During our first couple days at home, I managed to make this minestrone with tortellini soup and then this dish.
It’s technically a two-potter: one pot for the vegetables and one for the pasta, but simple none the less. Onions, mushrooms, and brussel sprouts are cooked down in butter, then topped with a heaping dose of goat cheese, which gives the dish a nice creamy flavor.
Mix in whatever type of noodles you have and sprinkle in some tarragon or thyme. And since I’m leaning on cooking in much bigger batches than normal to sustain us, we’ll be snacking on this for the next couple meals.
- 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.
[…] View full recipe : Creamy Mushroom, Brussel Sprout, and Goat Cheese Pasta […]
writes Creamy Mushroom, Brussel Sprout, and Goat Cheese Pasta - CookmaniaThis pasta dish looks so incredibly delicious and the combination of goat’s cheese, mushroom and brussels sprouts sounds divine! Yum!
writes Thalia @ butter and briocheThanks Thalia!
writes VickyI just got done trying to eat this meal and I’ve never written a review like this in my life……..it was simply
writes Carolethe worst I’ve ever made in 50 years of cooking. I think I messed up with the brussels sprouts and made them too fine because after putting all the veggie over the pasta it was totally dry. It was something I
was really looking forward to as I love all the ingredients, and I read it several times thinking I left a liquid
out (aside from the 1 Tbl. of balsamic vinegar), but I couldn’t find a thing. So sorry Vicky – but it was a
disaster.
Oh no! Carole – I’m so sorry that you didn’t like the dish. The majority of the liquid in the recipe comes from the mushrooms and onion cooking in the butter, but I’ve reread the recipe and am making some updates to make sure that more clear. Also, not sure if this was a factor, but I like to rinse my pasta under cold water after draining it to stop the cooking – this helps ensure that it doesn’t get dried out before mixing it in with the vegetables and goat cheese. I hope you give this or another recipe another chance, hopefully you’ll have a more pleasant experience!
writes VickyWhat do you think about this dish as a make ahead?
writes Katie