8 Ingredient Garlic Butter Mushroom and Goat Cheese Fettuccine.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 4 tablespoons butter
- kosher salt and pepper
- 1 teaspoon crushed red pepper flakes
- 6 cloves garlic
- 6 ounces goat cheese
- 1/4 cup chopped fresh herbs (i used oregano basil, and cilantro)
- 16 ounces cremini mushrooms (sliced)
- 1 bunch tuscan kale or baby spinach (about 2 cups chopped
- 3/4 pound fettuccine
- fresh chopped basil and lemon (for serving)
- Carbohydrate 287.987861666955 g
- Cholesterol 256.389239546324 mg
- Fat 105.25639214998 g
- Fiber 40.0097705513214 g
- Protein 65.3405506115868 g
- Saturated Fat 65.5056718529053 g
- Serving Size 1 1 recipe (1058g)
- Sodium 1375.37809225518 mg
- Sugar 247.978091115633 g
- Trans Fat 7.43890833173086 g
- Calories 2308 calories
Bring a large pot of salted water to a boil. Boil the pasta according to package directions until al dente. Just before draining, reserve 2 cups of the pasta cooking water. Drain. Meanwhile, heat a large skillet over medium heat. Add the butter, garlic and crushed red pepper and cook, stirring often until the garlic is fragrant and beginning to caramelize, be careful not to burn the garlic. Add the herbs, mushrooms and kale, season with salt and pepper. Cook until the mushrooms are tender, about 5 minutes. When the pasta is ready, add it to the skillet along with the goat cheese and 1/2 cup of the reserved pasta cooking water. Toss well to combine, adding more pasta water if needed to thin the sauce. Remove from the heat and finish with a sprinkle of fresh basil and a squeeze of lemon. Enjoy!
