I kid you not, my boyfriend called this recipe his “favorite thing I’ve ever made”. EVER?! I was a little shocked by the finality of that statement, but I can agree it’s up there in terms of yumminess. This mushroom pasta with a bone broth and goat cheese sauce is so easy to make – and so easy to eat the whole pot of.

I used Banza’s gluten-free chickpea pasta, which I love for its extra fiber and protein content, but any pasta will do. And while you don’t have to use bone broth in the sauce, I love the extra protein and flavor it gives to the sauce. (I don’t eat meat, but I do use/drink bone broth for the health benefits.)

I used mushrooms and spinach as my veggies in this one, but you could mix it up if you’d like! I highly recommend keeping the mushrooms in, though, because they add a lovely “meatiness”, and are oh-so-delicious when they are sautéed in ghee. Ghee mushrooms are the perfect addition to mushroom pasta!

let’s talk mushrooms

I just recently found out that mushrooms have a benefit to gut health! That was a surprise to me, and naturally I had to find out more. The Paleo Mom has a great article all about it, but I’ll do a quick summary here.

Mushrooms have a unique combination of fiber in them (remember how much we love fiber?) that isn’t common in most foods.

One of those fibers is called chitin. Chitin is commonly found in the exoskeletons of insects, shells of shellfish, and scales of fish. Kinda weird that it would be in mushrooms, too, don’t you think?! But, chitin has great benefits to improving the variety and types of good bacteria in your gut, while decreasing the bad, inflammatory types of bacteria.

Mushrooms also have fibers called chitosan and glucan, which also help to improve the types of bacteria in our guts! And we talked about beta-glucan in this post, which helps our bodies to produce short-chain fatty acids, which are beneficial for gut and immune health.

mushroom pasta recipe