Spaghetti with Fresh Goat Cheese, Crimini Mushrooms and Arugula

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

September 5, 2012 • 5 comments

Recipe: Spaghetti with Fresh Goat Cheese, Crimini Mushrooms and Arugula

I created this recipe for my veggie loving friends, complete with a spectrum of varied tastes and textures to add depth. The earthy mushrooms acquire a meaty texture when sautéed and are balanced by the sweetness of red onions. Arugula adds intensity and color. If you like enhancing savory dishes with fruit, sprinkle in tart cherries with the red onions for a lovely contrast.

I like adding nutritional yeast seasoning to meatless dishes, since it contributes umami flavor that might otherwise be lacking. You’ll find nutritional yeast in the natural foods section of your store, near the dried herbs and spices. If you insist on having meat with this dish like my husband does, brown some natural chicken sausage links (his go-to meat supplement for my vegetarian creations) with the mushrooms. Remove and slice the sausage, then add it back in at the end.

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Recipe: Spaghetti with Fresh Goat Cheese, Crimini Mushrooms and Arugula

7 ounces (175 g) uncooked whole-grain spaghetti or fettuccine (about a 1 1/4-inch wide bundle)

1 tablespoon (15 ml) + 2 teaspoons (10 ml) extra-virgin olive oil (2 teaspoons for the mushrooms, 1 tablespoon for drizzling)

1 (8-ounce, or 175 g) package crimini mushrooms, quartered (about 2 1/2 cups)

3 fresh thyme sprigs, plus additional leaves for garnishing

1/2 cup (80 g) diced red onion

3 medium garlic cloves, minced

4 cups (220 g) baby arugula

1/2 cup (75 g) fresh goat cheese

1/2 cup (120 ml) reduced sodium or organic vegetable broth

3 tablespoons (15 g) grated Parmesan cheese

1 tablespoon (5 g) nutritional yeast seasoning (optional)

1 1/4 teaspoons (6 ml) red wine vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Cook pasta according to package directions in salted water. Add pasta back to the pot after draining.

Heat a large sauté pan on medium heat and add 2 teaspoons oil. Add mushrooms and thyme and sauté until nearly browned, about 4 minutes. Add onion and garlic and cook until translucent, about 4 minutes, reducing heat as needed. Add arugula and cook just until wilted, about 30 seconds.

Add vegetables to the pot of cooked, drained pasta and place on low heat. Add goat cheese, broth, Parmesan, yeast seasoning, vinegar, salt and pepper and stir until goat cheese melts completely. Drizzle with remaining tablespoon of olive oil. Garnish with thyme leaves.

Prep time: 20 minutes

Cook time: 15 minutes

Makes 4 servings, 1 3/4 cups each

Nutrition Facts (per serving): 366 calories, 15 g total fat (6 g saturated fat, 0 g trans fat), 419 mg sodium, 17 mg cholesterol, 40 g total carbohydrate (5 g fiber), 18 g protein, 22% DV iron, 16% DV calcium, 10% DV Vitamin A, 11% DV Vitamin C.

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Spaghetti with Fresh Goat Cheese, Crimini Mushrooms and Arugula

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: September 5, 2012

• Yield: 1 3/4 cup (4 Servings)
• Prep: 20 mins
• Cook: 15 mins
• Ready In: 35 mins

Vegetarian Spaghetti with Fresh Goat Cheese, Crimini Mushrooms and Arugula

Ingredients

• 7 ounces (175 g) uncooked whole-grain spaghetti or fettuccine about a 1 1/4-inch wide bundle
• 1 tablespoon (15 ml) extra-virgin olive oil for drizzling
• 2 teaspoons extra-virgin olive oil for cooking the mushrooms
• 2 1/2 cups (175 g) crimini mushrooms quartered
• 3 sprigs fresh thyme plus additional leaves for garnishing
• 1/2 cup (80 g) red onion diced
• 3 cloves garlic minced
• 4 cup (220 g) baby arugula
• 1/2 cup (75 g) fresh goat cheese
• 1/4 cup (60 ml) reduced sodium or organic vegetable broth
• 3 tablespoons (3 g) Parmesan cheese
• 1 table spoon (5 g) natural yeast seasoning (optional)
• 1 1/4 teaspoon (6 ml) red wine vinegar
• 1/4 teaspoon (1.5 g) salt
• 1/4 teaspoon (0.5 g) freshly ground black pepper

Instructions

1. Heat a large sauté pan on medium heat and add 2 teaspoons oil. Add mushrooms and thyme and sauté until nearly browned, about 4 minutes. Add onion and garlic and cook until translucent, about 4 minutes, reducing heat as needed. Add arugula and cook just until wilted, about 30 seconds.
   
2. Heat a large sauté pan on medium heat and add 2 teaspoons oil. Add mushrooms and thyme and sauté until nearly browned, about 4 minutes. Add onion and garlic and cook until translucent, about 4 minutes, reducing heat as needed. Add arugula and cook just until wilted, about 30 seconds.
   
3. Add vegetables to the pot of cooked, drained pasta and place on low heat. Add goat cheese, broth, Parmesan, yeast seasoning, salt and pepper and stir until goat cheese melts completely. Drizzle with remaining tablespoon of olive oil. Garnish with thyme leaves.
   

• Cuisine: Vegetarian
• Course: Entrée
• Skill Level: Easy