Avocado Mushroom Goat Cheese Pasta

a flavorful and hearty vegetarian pasta dish.


perfectly creamy


and i would venture to say






that’s right-


i said it.







i’ve made this with short pasta and long pasta- and both were great.



and i guess if you aren’t into the whole Meatless Monday thing, you could slice up some sausage and it would still taste pretty darn good.









this started as me trying a new recipe- and actually trying to follow it.




because of this blogging thing and my inability to always remember to write down what i did in the kitchen, i’ve been trying to follow the recipes so i can repeat and share what i actually did.




you’re welcome.




and then this time around it was SO AMAZING and SO FAR from the original recipe that i wrote it down


  • while eating it
  • at the dinner table
  • with my love.
  • that’s commitment.




oh- you read that recipe right.


every time i make this, Joe crushes an entire head of garlic for me.


i guess if you want to use jarred crushed garlic, it will still taste ok.


but fresher is always better and sometimes when you work a little for your dinner it tastes that much better.




one year ago: Quick Apple Crisp


recipe added to Weekly Meal Planning


happy kitchen!


Avocado Mushroom Goat Cheese Pasta
  • 16 oz pasta, cooked to al dente via package directions
  • 2 Tbl butter
  • 1 Tbl oil
  • sliced crimini mushrooms, 16 oz bag or about 2-3 cups
  • 8 oz goat cheese
  • 2 very ripe avocados
  • ⅓ C heavy cream
  • ¼ C crushed garlic which is about one head of garlic
  • ¼ white wine
  • parmesan for garnish
  1. cook pasta per package directions
  2. heat large sided skillet to medium high heat and add butter and oil
  3. then add mushrooms to pan and saute until golden brown, about 8 minutes
  4. in food processor, combine avocado with goat cheese and cream until super smooth. scrape sides of bowl as needed to get all of the chunks smooth.
  5. when mushrooms are golden add wine and garlic to pan and reduce heat to medium. saute for 2-3 minutes
  6. then remove skillet from heat and stir in avocado mixture into mushrooms
  7. pasta should be done at this point, drain and add directly to sauce. stir to combine
  8. enjoy immediately with a garnish of parmesan.
  9. also great leftover. store in fridge for up to a week in air tight containers.


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