Mushroom Pasta with Goat Cheese

This mushroom pasta with goat cheese, fresh herbs and lemon is a quick and easy dinner recipe tastes like it took all day to make.

Mushroom pasta

There are recipes that taste good…and then there are recipes that taste amazing. And sometimes, that amazing flavor doesn’t take much effort at all. Such is the case with this mushroom pasta with goat cheese! It is so seriously good, it’s one of my favorite things that has come out of our kitchen. Mushroom haters: this actually may convert you to a new way of life. (And this comes from a former mushroom hater.) Mushroom lovers: well, you’re just not going to know what to do with yourself! Keep reading for the mushroom pasta recipe.

Related: Easy Dinner Recipes for Busy Lives

Goat cheese pasta

Is pasta healthy?

Have you been avoiding pasta because it’s not typically considered healthy? Good news: a new study found pasta can actually help you lose weight. The Italian researchers found that eaten in moderation, pasta can be part of a healthy diet. This is a full 180 of conventional wisdom, right? Alex and I have been enjoying pasta in moderation for years—so we’re glad it’s back in good graces! And this mushroom pasta is the perfect way to enjoy it.

Mushroom pasta

How to make mushroom pasta

This is a recipe was inspired by a mushroom pasta that I had at a restaurant, but I decided to add soft goat cheese, lots of fresh herbs, leafy greens, and a hit of lemon. (So, it turned out pretty different!). I asked Alex to take a stab at recreating this vision. And the result was pretty perfect. The pasta is smothered with creamy goat cheese, the mixed mushrooms are sauteed with fresh thyme and oregano until they’re super savory, and there’s a pop of fresh lemon to round it off. Oh and we threw in some nutrient dense leafy greens. It takes only 25 minutes to put together and is one of our new favorite quick and easy dinner ideas.

A few notes on how to perfectly season this mushroom pasta with goat cheese:

  • Cook the pasta in salted boiling water. To cook pasta properly, you have to salt the water: A LOT. You can dump about 1 tablespoon kosher salt into the water. Don’t worry, the pasta will only absorb a small bit of that amount of salt. And it will be perfectly salted.
  • Cook the pasta to al dente. This is where a lot of people in the US trip up and over cooking pasta! To cook the farfalle for this mushroom pasta to al dente, start checking the pasta a few minutes before the timing indicated on the pasta box and taste it. Cook until it is tender but still a little firm on the inside. Al dente is so much better than mushy pasta: it’s worth getting it just right.
  • Salt to taste. This is the crucial final step. The dish should be well salted to bring out the flavor, but not overly salty. Since the recipe calls to salt the pasta water, mushrooms, and greens separately, you may not have to add much in your final taste.

This pasta recipe is for 8 ounces of pasta, which we’ve noted as 4 servings. They’re modest servings, so we’d recommend serving with a salad with some veggie protein (nuts, seeds, etc). Typically we throw together greens and some of our favorite Homemade Salad Dressings (all of our salad dressings are here). Either way, this mushroom pasta with goat cheese is a super delicious dinner and was a big win with our toddler Larson too!

Related: Best Goat Cheese Recipes

Goat cheese pasta

Looking for easy dinner recipes?

Outside of this mushroom pasta, here are some of our favorite easy dinner recipes:

Goat cheese pasta

This mushroom pasta recipe is…

Vegetarian. For gluten-free, use gluten-free pasta.

Mushroom pasta | Goat cheese pasta

Mushroom Pasta with Goat Cheese

1 Star2 Stars3 Stars4 Stars5 Stars (27 votes, average: 4.44 out of 5)

  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 to 4 servings 1x


This mushroom pasta with fresh herbs, goat cheese and lemon is a quick and easy dinner recipe tastes like it took all day to make.



  • 8 ounces bowtie pasta (farfalle)**
  • 8 ounces mixed mushrooms (such as baby portabella, shiitake, and oyster)
  • 1/4 cup finely chopped fresh thyme and oregano
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 3 cups baby greens: baby kale or spinach
  • 1/4 cup Parmesan cheese, grated
  • 3 to 4 ounces soft goat cheese*
  • Kosher salt and fresh ground pepper


  1. Cook the pasta in heavily salted boiling water until al dente. Pro tip: Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/4 cup pasta water.
  2. Meanwhile, clean the mushrooms, then slice them. Chop the herbs.
  3. In a saute pan or skillet, heat the olive oil to medium high heat and cook the herbs, mushrooms, and several pinches of kosher salt together for about 5 minutes, stirring occasionally. When mushrooms are cooked and tender, reduce heat to low, add lemon juice, greens and few more pinches of kosher salt. Cook for about 2 minutes until greens are wilted but bright green. Add the Parmesan cheese and pasta water and stir until cheese is melted.
  4. Add the drained pasta into the mushrooms. Add fresh ground black pepper and kosher salt to taste. Use your fingers to break off crumbles of the goat cheese and add it to the pasta; stir them in if desired. Serve immediately.


*Buy the soft goat cheese log here, not the packaged goat cheese crumbles (these have a firmer texture).

**A note on serving size: Alex and I are trying to eat smaller pasta servings overall, and make up for that with a simple salad or other appetizer to go alongside! If you have super hungry eaters, adjust the quantities accordingly. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Mushroom Pasta, Goat Cheese Pasta, Bowtie Pasta, Farfalle, Quick Dinner Recipes, Easy Dinner Recipes, Quick and Easy Dinner Recipes, Vegetarian Dinner Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    March 12, 2019 at 3:15 pm

    substitute for goat cheese? Not a fan

    • Reply
      March 12, 2019 at 3:29 pm

      You could add some dollops of cream cheese for creaminess — or you could try feta crumbles (it just wouldn’t be creamy but would taste delicious)!

    • Reply
      Ellice Jackson Liss
      May 16, 2019 at 1:55 pm


      • Reply
        May 16, 2019 at 10:40 pm

        The flavor would dull a little bit with the fresh herbs and lemons if you reheat it. I’d recommend just making the pasta ahead and then doing the rest of the recipe the day you’re planning on eating it!

  • Reply
    March 14, 2019 at 10:38 am

    I read the ingredient list as 1/4 cup oregano/thyme TOTAL, not each. Is that correct? Thank you!

    • Reply
      March 14, 2019 at 10:39 am

      Yes! Any combination will of them will work :)

    • Reply
      April 4, 2019 at 10:23 am

      We made this last night and the 1/4 cup of the spices was a little too much for us. Would half that next time.

  • Reply
    March 18, 2019 at 11:59 pm

    This pasta was, in a word, “A W E S O M E”. It was so good, my husband had me make it again the next night! It’s so flavorful and delicious and super quick! Be sure to give this one a try, it’s a keeper!

    • Reply
      March 23, 2019 at 9:13 pm

      Oh my goodness, we are so glad to hear it! Thank you so much for trying it out! :)

  • Reply
    April 9, 2019 at 6:49 pm

    I don’t normally comment, but this was SO delicious and easy to make. Will definitely make again! Sign me up for anything with goat cheese, yum!

    • Reply
      April 22, 2019 at 9:34 am

      We are SO happy to hear this! Yes, all the goat cheese, right?! Thanks for making it!

  • Reply
    May 20, 2019 at 1:53 pm

    This was absolutely delicious! I halved the recipe for the two of us. My husband loved it and wants to have it again. It was a perfect lunch with a green salad, very satisfying. The only advice I would offer others would be to reserve “extra” pasta juice in case your pasta mixture is a little dry, then you can add extra as needed. Thank you for this recipe!

  • Reply
    Jessica Flory
    May 27, 2019 at 7:42 pm

    WOW!! This was incredible and came together so quick! I added fresh rosemary from our garden and minced garlic. Yum!!!

  • Reply
    Ethel Zetts
    June 7, 2019 at 6:58 pm

    I just found this sight and I’m looking forward to seeing what you do with The Washington Post. I was so happy to see that you were providing nutritional information (my husband has a strict sodium level) but I was so disappointed that you didn’t include the sodium levels. Please do so in the future. Your recipes sound like something I have been looking for and I’m going to start trying some of them soon.

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