Since creating this blog I have been to busy (and to indecisive) to sit down and compose a post with a recipe. I have agonized over what the first recipe should be. I want it to be quick healthy and especially tasty. Last night it hit me, keep it simple. Sometimes we get caught up in life trying to be everything to everybody and end up driving ourselves crazy. So here it its the first Healthy Gourmet on the Go recipe. I hope you like it, but if you don't I hope you come back and try another. After all goat cheese isn't for everybody and that's OK. This recipe is a dressed up version of Mac and Cheese. It takes about 20 minutes to make if you don't count waiting for the water to boil.
Pasta with Goat Cheese, Roasted Mushrooms and Asparagus
Serves 4
1 lb Asparagus tough ends removed
3 Portabella Mushroom caps
5 tbs Unsalted Butter cut into small pieces
12 oz Whole Wheat Rotini, Farfalle or other small shaped pasta
5 oz fresh goat cheese (we use one locally produced by FOSSIL CREEK CREAMERY)
Salt & Pepper to taste
1.Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place Asparagus and Portabella Mushrooms on a large rimmed baking sheet; dot with 2 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
2.While asparagus and mushrooms are roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
3.In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and vegetables to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta with green salad.
You could add any other roasted vegetables that you might like in place of asparagus due to its seasonal availability.
