Cavatappi (or Farfalle) with Mushrooms and Goat Cheese
½ pound wild mushrooms, assorted or shitake
3 TBSP olive oil
3 shallots and scallions if they're on hand
1 can chicken broth
1 package sun-dried tomatoes, halved
1 lb. pasta
2 tsp. fresh oregano (if possible)
2 TBSP parsley, chopped (optional)
5.5 ounce (approx.) or one roll of goat cheese, room temperature
Sautee mushrooms in 2 TBSP olive oil. Salt and pepper them. Remove from pan.
Return pan to heat with rest of olive oil and minced shallots and scallions. Saute until translucent. Stir in broth and dried tomatoes. Season with salt and pepper. Cook until reduced by one half.
Cook the pasta. Drain. Add mushrooms and oregano to sauce. Add the pasta and mix. Cook together for two minutes if possible to let sauce get absorbed. Add the cheese, a spoonful at a time, and cook to incorporate. Serve immediately.