Hi friends!
You know I’m all for EASY weeknight recipes that use minimal pans and dishes. All of these ingredients combine together right in the pan in less than 20 minutes! All you need to do is make pasta in a separate pot and stir it in. This was inspired by a viral feta pasta that’s making its rounds but I decided to make a creamier goat cheese version with the addition of coconut cream since cow based dairy doesn’t agree with me all that well! If you’re like me and sensitive to dairy, goat cheese may be a good option for you as it’s easier to digest. Alternatively if you’re vegan, I’d suggest swapping the goat cheese for a vegan soft cheese or cream cheese would be delicious too.

I like to make sure the pasta is a bit undercooked so that it doesn’t get mushy when mixing with the pasta sauce. You can use your favourite pasta (gluten-free if necessary) but I think pasta sauce goes best with spaghetti, linguini, fettucine or penne. Another good low carbohydrate version would be with spaghetti squash. Either way, this is the perfect creamy pasta recipe to enjoy on its own or add some chicken breast or shrimp as a protein side.

To add more nutrition to this recipe, I love adding some spinach or kale as it wilts right in and is absolutely delicious! If you’re going to add some greens, add it with the mushrooms to wilt before creating your sauce.

The addition of dill adds an amazing zesty and fresh flavour but it would be delicious with parsley or cilantro too. I prefer using fresh herbs as the dry versions aren’t nearly as flavourful.

I can’t wait for you to try this recipe! It’s sure to become a weekly staple that is so easy to make. Please tag me in your recipe creations, I’d love to see them!

Notes
I used peppercorn goat cheese for extra zing but you can definitely use original, dill or another savoury flavour you enjoy.
Ingredients
- 2 tbsp cooking oil
- 1/2 cup sundried tomatoes, in oil
- 1/2 cup white onion, chopped
- 3 garlic cloves, minced
- 225g cremini mushrooms (approximately 16 mushrooms)
- 140g log goat cheese (I used peppercorn flavour)
- 1/4 cup fresh dill, chopped (sub flat leaf parsley or cilantro)
- 1 cup coconut cream (thick part only)
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- 1/4 tsp chili flakes (to taste)
- 200g spaghetti (about 1/2 a standard box)
Instructions
- Cook pasta according to package instructions, rinse in cool water and set aside.
- In a large saucepan, heat the cooking oil, sundried tomatoes and onions until the onions are translucent. Add garlic and mushrooms and continue cooking until the mushrooms have softened after a few minutes.
- Add remaining ingredients until well combined. Taste test and adjust the spices as needed.
- Add the pasta and mix well. Enjoy warm!


thanks for information
Any idea why my sauce was super grainy? Is it just the nature of the goat cheese?