If you are like me, you’ve discovered the wonder that is chevre (or goat cheese as less waspy less pretentious folks call it). Chevre is so freakin delicious it should be a food group!
Mmmmm. Cherve.
However, if you are not as enamored of goat cheese, you certainly could adapt the recipe using a cup of feta or even 4oz. of cream cheese (don’t do it. I’ll hear about it and secretly judge you).
Ingredients:
1 box dried orzo, semolina or whole wheat
1 bag tripple washed fresh baby spinach
3 cups sliced mushrooms (I used cremini, button and portabellas. Any mushrooms will do)
4oz herbed chevre
2 tbps olive oil
1 clove garlic
Kosher salt
Directions:
In a large non-stick skillet sauté sliced mushrooms over medium high heat with 1 tbsp olive oil. Stir frequently for 3-5 minutes. Add in 1 clove of minced garlic, continue cooking till mushrooms are completely soft and garlic has lost the raw ‘bite’. About 3-5 minutes.
Generously salt pasta water (should be as salty as ocean water) and prepare orzo per package instructions. Note: I prefer very al dente pasta so I usually cut the cooking time by at least half for this recipe.
Once the pasta is cooked turn off the heat and pour in spinach. Stir until wilted (1-3 minutes). Drain the pasta and spinach and return to pan.
Drop in sauted mushrooms. Spoon the goat cheese into the pasta, spinach and mushroom mixture. The residual heat of the pot will melt the cheese making a creamy sauce. If needed drizzle in 1 tbsp of olive oil or reserved pasta water to help incorporate.
This was the perfect side dish for Steve’s charcoal grilled pork tenderloin. I’ll be posting that recipe and several others later today.
Enjoy!
{ 3 comments… read them below or add one }
This looks so stinking yummy! I love everything in this! I am definitely going to try it this weekend! Thanks for the fantastic recipes! Hope all is well!
I made this – it was super good and I felt very impressive!
I made this after you first posted it too. Delicious!!
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