ten-minute dinner: mushroom goat cheese pasta

This dish was inspired by something I had one night at Il Passatore, in my hood. I love fresh pasta with very minimal, simple flavors, and this one was excellent. My version pairs fresh fettuccine with sliced cremini mushrooms, a generous amount of butter, goat cheese, and a sprinkling of parsley. Earthy, rich, yet light and fresh. Recipe after the jump:



PASTA WITH MUSHROOMS AND GOAT CHEESE

1 lb fresh fettuccine (short pasta like campanelle would also work great)
1 lb sliced cremini mushrooms
4 tbsp unsalted butter
1/2 cup dry white wine
3 ounces soft goat cheese
3 tbsp chopped flat-leaf parsley

Boil a large pot of well-salted water for the pasta. As soon as the pasta goes in the water, melt 3 tbsp of butter over medium-high heat is a large heavy skillet or saute pan. When the butter foam subsides, add the mushrooms and saute until just beginning to soften. Add the wine and let it simmer away. If the wine simmers completely away before the mushrooms are fully cooked, add a bit of pasta water to keep it moist. When the pasta is ready, drain and add to the mushrooms. Toss well, add the remaining butter and the parsley. Toss to coat well. Serve dotted with goat cheese and sprinkled with additional parsley.