Pasta with Balsamic Vinegar, Mushrooms, and Goat Cheese

There is a very faint chill in the air, have you felt it?  It’s the time of year that calls for more and more comfort foods, but I’m not ready for stews and casseroles just yet.  This pasta recipe is the perfect match for the change in seasons.  It’s not too heavy but still full of big flavors and warm goodness. Pasta with Balsamic Vinegar, Mushrooms, and Goat Cheese – can’t you already imagine a cozy table with a big bowl of this pasta ready to serve family style?

Balsamic vinegar is such a quick and virtually calorie free way to add lots of flavor to almost anything.  (I love the combination of pasta with balsamic vinegar, just check out my Rigatoni with Balsamic Vinegar and Asparagus if you don’t believe me.)  All of these ingredients are simple and inexpensive so it’s an easy way to help stretch your weekly budget.

Even though this is a meatless recipe you’ll be surprised by how satisfying it is.  I absolutely adore the heartiness and flavor of the mushrooms – even die hard meat lovers (like my own husband) will never miss the meat here.  Pair all of that flavor with the creamy texture of the goat cheese and you’ve got a real comfort food winner.  And everything comes together in less than 30 minutes so really, what’s not to love?

Pasta with Balsamic Vinegar, Mushrooms, and Goat Cheese
serves 6 -8

1 pound short, round pasta such as Rotini or Rigatoni (I used 100% whole wheat rotini)
1 Tablespoon unsalted butter
1 medium yellow onion, thinly sliced
1 pound white mushrooms, sliced
2 garlic cloves, minced
4 ounces goat cheese
1/4 cup balsamic vinegar
1 Tablespoon extra virgin olive oil
Parmesan Cheese

Cook pasta according to directions on package. Drain. Place pasta into a large serving bowl and set aside.

While pasta cooks heat butter in a skillet over medium heat. Add onions and cook, stirring occasionally 8-10 minutes, or until soft and beginning to turn translucent.

Add mushrooms to skillet with onions. Cook, stirring occasionally for about 5 minutes, or until they have released most of their liquid.

Add garlic to skillet with onions and mushrooms, cook 1 minute more.

Stir mushroom mixture into serving bowl with the drained pasta. Add goat cheese, balsamic vinegar, and olive oil to bowl. Stir well to combine.

Serve warm, sprinkle with Parmesan cheese as desired.

An Our Family Eats original recipe.

You may also like:

1. Big Taste Small Budget – Balsamic Chicken with Mushrooms
2. Rigatoni with Asparagus and Balsamic Vinegar
3. Mediterranean Pasta Bowl
4. Vegetable Lasagna with Spinach and Mushrooms
5. Steakside Mushrooms