Mushroom, Goat Cheese, and Thyme Spaghetti

Lately I have been craving mushrooms. I don’t know why- maybe this time of year? They go so well with herbs like thyme or rosemary, or sage— like Carly says, they are more of a flavor than anything. Unfortunately they don’t have much nutritional value…

I bought some shiitakes at the farmers’ market yesterday. Sauteed those up with some olive oil, salt, and pepper.

I added some thyme and green onions when just about done… Let these flavors come together while the pasta finishes boiling aaand…

For some protein I cooked a can of drained chickpeas in 1/2 can of tomato paste and chili flakes. This may sound weird, but honestly this is going to become a new go-to quick dish of mine. So good. Such deep flavor!

When the pasta is added to the saute pan with the rest of the vegetables and herbs, make sure to add some starchy pasta water. Like 1/2 cup. But don’t worry about being exact. It will interact with the goat cheese to make a very light cream sauce.

And there you have it. Mmm mmm mmm. And just as good for a leftover the next day!

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