Rosemary Mushroom Pasta with Goat Cheese



1 tbsp Rosemary Olive Oil

1 tbsp butter

1 ½ lbs of assorted mushrooms clean and sliced

½ sweet onion

1 tsp dried thyme

2 tsp chopped garlic

2-3 tbsp goat cheese



Grated Parmesan cheese


Bring 6 quarts of water to a boil, cook pasta until done. While pasta is cooking, heat Rosemary Olive Oil and Butter in a large skillet on medium. Add mushrooms and onions, saute until soft or how you like them. Add chopped garlic and thyme and continue to cook. Add in goat cheese and stir until melted. Drain the pasta, reserve 1 cup of pasta water. Add pasta to the mushroom ragu, Add in reserve water to make a creamy sauce. Sprinkle it with Parm Cheese, salt and pepper to taste.



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