Mushroom & Goat Cheese Pasta with Garlic-Thyme Breadcrumbs

Mushroom & Goat Cheese Pasta

with Garlic-Thyme Breadcrumbs

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this recipe, lumaca rigata pasta, mushrooms, and spinach are coated with a creamy, tangy sauce, made with goat cheese and tomato paste. The dish gets subtle layers of aromatic flavor from fresh thyme: we’re sautéing our mushrooms and toasting our breadcrumbs with whole sprigs, removed before serving. (Chefs, note that your pea greens may be smaller-leafed pea shoots or larger-leafed pea tips.)

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Thinly slice the mushrooms. Peel and thinly slice the shallot. Roughly chop the pea greens.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Make the garlic-thyme breadcrumbs:
3 Make the garlic-thyme breadcrumbs:

While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs, half the garlic, and half the whole thyme sprigs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the breadcrumbs are golden brown and fragrant. Transfer to a plate; immediately season with salt and pepper. Carefully remove and discard the thyme sprigs. Wipe out the pan.

Start the mushrooms:
4 Start the mushrooms:

While the pasta continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the shallot, remaining garlic, and remaining whole thyme sprigs; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully remove and discard the thyme sprigs.

Finish the mushrooms & make the sauce:
5 Finish the mushrooms & make the sauce:

To the pan, add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened and saucy. Turn off the heat and season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

To the pot of cooked pasta, add the finished mushrooms and sauce, butter, goat cheese, spinach, pea greens, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spinach has wilted and the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide between 2 dishes. Garnish with the garlic-thyme breadcrumbs and parmesan cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic. Thinly slice the mushrooms. Peel and thinly slice the shallot. Roughly chop the pea greens.

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Make the garlic-thyme breadcrumbs:
3 Make the garlic-thyme breadcrumbs:

While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs, half the garlic, and half the whole thyme sprigs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the breadcrumbs are golden brown and fragrant. Transfer to a plate; immediately season with salt and pepper. Carefully remove and discard the thyme sprigs. Wipe out the pan.

4 Start the mushrooms:

While the pasta continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the shallot, remaining garlic, and remaining whole thyme sprigs; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully remove and discard the thyme sprigs.

Start the mushrooms:
Finish the mushrooms & make the sauce:
5 Finish the mushrooms & make the sauce:

To the pan, add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant. Add 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened and saucy. Turn off the heat and season with salt and pepper to taste.

6 Finish & plate your dish:

To the pot of cooked pasta, add the finished mushrooms and sauce, butter, goat cheese, spinach, pea greens, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spinach has wilted and the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide between 2 dishes. Garnish with the garlic-thyme breadcrumbs and parmesan cheese. Enjoy!

Finish & plate your dish:
Browse Steps
1 of 6