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  • Writer's pictureElizabeth Carroll

Goat Cheese & Mushroom Campanelle

My 6-year old approves.

He ate all the mushrooms out of the pan.

It is THAT good.


16oz Campanelle Pasta

12oz Sliced Mushrooms, any variety

4c Chopped Spinach

1T Olive Oil

1T Unsalted Butter

2 Medium Shallots, minced

1t Minced Garlic

1/2c Heavy Cream

2T Champagne Vinegar

Splash of Lemon Juice

1/2t Black Pepper

1t Salt

1/3c Grated Parmesan Cheese

8oz Goat Cheese


1. Cook pasta according to package directions

2. In large skillet, add butter and oil. Heat over medium high until butter has melted

3. Add mushrooms, sauté 5 minutes, until they start browning. The mushrooms should develop a deep, caramel color

4. Add garlic and shallot, cook until shallot is soft

5. Then add in champagne vinegar and a splash of lemon juice, cook and additional 3-5 minutes

6. Reduce heat to medium low, stir in heavy cream, salt, pepper, and parmesan cheese

7. Cook until parmesan cheese is melted and sauce is heated through

8. When pasta is done cooking, reserve 1/2c pasta water (you might not need this, but if you want to thin out your sauce a little, keep at least 1/2c pasta water) and transfer pasta to serving bowl, with a splash of olive oil to keep pasta from sticking

9. Stir in spinach, 6oz goat cheese

10. Add sauce to pasta, toss to coat

11. Garnish with remaining 2oz crumbled goat cheese

12. Enjoy!

Makes approximately 4 servings

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