Penne with Goat Cheese, Basil & Mushroom (as modified by me)
1 package (16 oz.) penne pasta
Pinch sea salt
Extra virgin olive oil
2 cloves of garlic, minced
1 package (10 oz.) baby bella mushrooms, thickly sliced
1 package goat cheese (erm, I think it was 10 oz., as it was from Trader Joe's)
Basil, shredded, to taste, roughly 8 ounces
Fresh black pepper
Bring a large pot of water to the boil and add the pasta. While the pasta is cooking (as per box cook to al dente, around 8 minutes), cook garlic with olive oil in pan on medium heat until fragrant (15 seconds) and add mushrooms. Once mushrooms are browned, turn off heat and leave mushrooms in the pan.
When the pasta is cooked, drain in a colander and add to the pan with the mushrooms. You will not need to turn on the heat. Drizzle with a little extra olive oil and mix together with the mushrooms, adding the basil. Crumble in the goat cheese, add fresh pepper to taste and stir together until the cheese melts into the pasta.
Verdict: pretty darn tasty although I will probably experiment with a bit more spice next time to play off of the tanginess of the cheese.