Mushroom Pasta with Goat Cheese Sauce
A delicious and gluten-free mushroom pasta with spinach and a goat cheese and bone broth sauce.
Ingredients
- 8 oz dry macaroni shaped pasta (Banza chickpea pasta)
- 8 oz cremini mushrooms
- 1 Tbsp ghee
- 6 oz goat cheese
- 2 cups spinach
- 1/2 cup bone broth
- 1 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1 Tbsp tapioca flour
- 1 Tbsp water
Instructions
- Boil water for pasta and cook to package instructions.
- Heat up bone broth in small saucepan until warm.
- Blend or puree bone broth and goat cheese; add back to saucepan.
- Add salt, pepper, garlic powder and a tapioca slurry (tapioca flour mixed with water) to thicken. Stir sauce often, until it becomes thick.
- Meanwhile, saute mushrooms in ghee and add salt for about 10 minutes. Add spinach at the end and mix well until wilted.
- Add pasta, mushrooms and spinach mixture, and goat cheese into a large pot and mix well together.