Lemon, Rosemary, and Mushroom Goat Cheese Pasta

Step 1

Cook your rotini to package directions.

Step 2

In a large saucepan, saute your mushrooms and garlic in a bit of olive oil until the mushrooms soften, about 5 minutes on medium heat.Remove the mushrooms from the saucepan and set aside.

Step 3

Add the butter to the saucepan on medium heat to begin your roux.Once melted, add the flour to the melted butter, and whisk until well-incorporated.

Step 4

Slowly add the milk to the butter and flour (I used about 2.5 cups of milk for a really creamy sauce, but you can use anywhere from 2 to 2.5 cups) while continually whisking.

Step 5

Once the roux is complete, crumble your goat cheese and add it to the mix. Stir regularly and allow the goat cheese to melt.

Step 6

Next, add the parsley, rosemary, lemon zest, and mushrooms to the pan, stir.Allow everything to mix and simmer for a few minutes.

Step 7

Add your pasta to the sauce and combine.Top with fresh rosemary, a bit more lemon zest, and a handful of Parmesan on top for garnish. Serve, and enjoy!