Summer is closing soon, and I couldn’t be happier. I’m a fall and winter girl and I always dread the heat. But, I can’t deny how awesome it is to have fresher produce and bright flavors. With that in mind, I couldn’t let summer close out without doing something fresh, bright and yummy. It’ll still be filling and hearty, cause I mean, come on, it’s me. But the flavors are all of your favorites (spinach, mushrooms, bacon, goat cheese), wrapped up into one yummy pasta dish. (Or tofu pasta, if you prefer to go lower carb. I did.) Hope you guys enjoy the good shit.
The Good Shit (Pasta)
2 packages shiratake noodles, drained and cooked according to package OR ½ lb spaghetti, cook and drained
4 tbsp olive oil, divided
1 cup portabello mushrooms, roughly diced
2 cloves garlic, minced
1 cup bacon, cooked and chopped, additional for garnish if desired
2 cups fresh spinach, torn
2 tbsp flour
½ cup chicken broth
¾ cup skim milk
salt and pepper
⅔ cup goat cheese
⅓ cup fresh dill, additional for garnish if desired
In a skillet, over medium heat, heat olive oil. Add mushrooms and garlic. Cook until mushrooms are soft and garlic is fragrant. Add in bacon and spinach. Stir over heat until spinach is wilted. Set aside.
In a saucepan, whisk together flour and 2 tbsp of olive oil over medium heat. Slowly whisk in broth and milk. Simmer until thickened. Then drop in your goat cheese, in crumbles, and the fresh dill. Mix to combine. Salt and pepper to taste.
In a serving bowl, toss together your pasta, mushroom mixture and sauce. Garnish with additional dill and bacon if desired.