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Truffled-Goat-Cheese-Mushroom-Butternut-Fettuccine_021219
Truffled-Goat-Cheese-Mushroom-Butternut-Fettuccine_021219

Ingredients

  • 4-6 discs Laura Chenel Black Truffle Marinated Goat Cheese, plus about 2 tablespoons of the packing oil (see note)
  • 8 ounces fettuccine pasta
  • 2 tablespoons olive oil
  • 2 cups 1/2-inch diced butternut squash
  • 3/4 pound mixed meaty mushrooms (brown, cremini, baby portobello, shiitake or wild), trimmed and cut into 1/4-inch slices (about 5 cups)
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons chopped fresh thyme, plus sprigs for garnish
  • 1/2 cup dry white wine
  • 1 cup chicken or vegetable broth
  • 1/4 cup crème fraîche
  • 1/2 teaspoon sea salt (or more, to taste)
  • 1/2 teaspoon black pepper (or more, to taste)

Truffled Goat Cheese, Mushroom & Butternut Fettuccine

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Serves:
4-6
Prep Time:
35 minutes
Cook Time:
20 minutes

This pasta is delicious using Thyme & Rosemary Marinated Goat Cheese, too.

Ingredients

  • 4-6 discs Laura Chenel Black Truffle Marinated Goat Cheese, plus about 2 tablespoons of the packing oil (see note)
  • 8 ounces fettuccine pasta
  • 2 tablespoons olive oil
  • 2 cups 1/2-inch diced butternut squash
  • 3/4 pound mixed meaty mushrooms (brown, cremini, baby portobello, shiitake or wild), trimmed and cut into 1/4-inch slices (about 5 cups)
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons chopped fresh thyme, plus sprigs for garnish
  • 1/2 cup dry white wine
  • 1 cup chicken or vegetable broth
  • 1/4 cup crème fraîche
  • 1/2 teaspoon sea salt (or more, to taste)
  • 1/2 teaspoon black pepper (or more, to taste)

Instructions

1. In a large pot of boiling, well-salted water, cook the pasta according to package instructions.

2. Meanwhile, in a large skillet over medium-high heat, warm the olive oil. Add the squash and cook, stirring occasionally, for 3 minutes. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the garlic and thyme and cook, stirring occasionally, until the squash and mushrooms are almost tender, 3 to 4 minutes. Add the wine and cook, scraping up any browned bits on the bottom of the skillet, until the liquid has almost entirely evaporated, 1 to 2 minutes. Stir in the broth, crème fraîche, salt and pepper and bring to simmer. Remove from the heat and stir in more salt and pepper to taste. Cover and set aside.

3. Drain the pasta, add it to the skillet and toss to coat. Arrange the pasta on plates or a platter and top with the Marinated Goat Cheese. Drizzle with the Marinated Goat Cheese oil, garnish with the thyme sprigs and serve.

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