You might notice a goat cheese trend on my blog, and there’s a perfectly reasonable explanation for this phenomenon: I freaking love goat cheese.
But the main reason is because my boyfriend is lactose intolerant, and as he loves to cook with me, we have been trying out some low-lactose dishes. Luckily, there are some amazing recipes with goat cheese out there, like this delicious pasta medley that incorporates the goat cheese into a tangy, alfredo-like sauce.
Disclaimer: the photography might not be quite up to par for this post, as I was cooking at Kevin’s apartment and he has little to no counter space to set up lights.
You will need:
- 1 lb pasta of choice (we picked rotelli, perfect for this sauce consistency)
- 3 Tablespoons olive oil
- 2-3 boneless, skinless chicken breasts, cut into bite-sized pieces
- salt and freshly-ground black pepper
- 1 shallot, peeled and thinly sliced
- 5 cloves garlic, minced
- 1 bunch (about 1 lb) asparagus, ends trimmed then cut into 2 inch pieces
- 16 oz (2 cartons) fresh button or baby bella mushrooms, halved
- 2 Tablespoons butter
- 2 Tablespoons flour
- 8 oz. goat cheese
- 2/3 cup grated Parmesan cheese
Start the water boiling for your pasta. After you cut the chicken breasts into bite-sized pieces, season with salt and pepper. Heat 2 tablespoons of olive oil over medium-high heat, then add the chicken and cook for 5-7 minutes, or until no longer pink in the center. Set chicken aside to cool.
Add the remaining 1 tablespoon of olive oil to the skillet, and once it is heated, add the shallot and garlic. Saute for 2 minutes, then add the asparagus and mushrooms.
Now is a good time to add your pasta to the boiling water.
In a small saucepan, heat the butter over medium heat. Add the flour, and whisk quickly to create a roux. Cook for one minute, and then add 1 cup of pasta water, goat cheese, parmesan cheese, salt, and pepper. Whisk to combine and cook for one minute. Reduce heat to low until the pasta is ready.
Drain the pasta, and toss with goat cheese sauce, chicken, mushrooms, and asparagus.
Though goat cheese is a little pricier than other cheeses, everything else is inexpensive enough to make this a perfect 20-minute weeknight meal. It also has a sophisticated taste, which makes it an ideal dish to whip up and serve to guests. The sauce is not overly strong, but there is enough flavor in it to satisfy all of us goat cheese lovers out there.
Still can’t get enough goat cheese? Check out some of my other recipes:
Pasta recipe adapted from Gimmesomeoven.com