I found this recipe on 2 peas and their pod blog. It is really easy with a lot of flavor. I am a huge mushroom fan. But J...not so much! I made Chicken Marsala for him a few nights ago and then followed that with Champagne Shrimp Pasta, both have mushrooms as a main ingredient! He was like, "Mushrooms AGAIN!" He dutifully ate it, but I guess I should hold off on the mushrooms for a while.
Creamy Goat Cheese, Roasted Mushroom and Spinach Pasta
1 package of baby Crimini mushrooms
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp minced garlic
salt and pepper
1/2 pound pasta - your choice, I use bow tie
4 cups fresh spinach
6 ounces crumbled goat cheese
1/3 cup fresh basil
Preheat oven to 400.
Cut mushroom in half. Mince garlic.
In a bowl, mix together mushrooms, garlic, olive oil, balsamic, and salt and pepper.
Spread mushroom onto a greased baking sheet. Roast in the oven for 15-20 minutes.
While mushrooms are cooking. Cook pasta according to package instructions.
Coarsely chop spinach.
Drain pasta, reserving a few Tbsp of pasta water. Mix together pasta, spinach, basil and goat cheese.
Remove mushrooms from oven.
Stir into pasta and season with salt and pepper. Add pasta water to thin sauce.