Mushroom & Goat Cheese Pasta

I'm about ready to get all dolled up to go on a mystery date tonight! Will is taking us somewhere to celebrate our birthdays (only 11 days apart!) and despite my best efforts, I don't think I've guessed where we're going yet. So I've been instructed to get dressed up somewhere between casual jeans and work clothes, and that I don't need to put too much of a "face" on. The suspense is killing me! Will's also afraid by keeping it a surprise, it's been built up way too much. Oh well, I'm still looking forward to it!

This pasta dish is one that Pinch of Yum recommends for a date night and I would agree, if you're looking for something easy but wonderful. We changed a few things about this, most notably choosing a goat's milk cream cheese at Trader Joe's - definitely a good investment on our part. It's quick, like most pasta dishes, but the flavors of the mushroom and cheese blend really well together, particularly if you get the goat's milk cream cheese. Throw in a little helping of something green (spinach is probably best) and you're set to go!

Update: He took me to La Tienda, the Spanish tapas and wine restaurant that is randomly in Williamsburg!

Cooking Notes: We halved this recipe, which is reflected below. We did not add cream, but instead substituted milk. We did not add broth, but if you wanted a thicker sauce, you could. We used penne, not farfalle, and substituted goat's milk cream cheese for regular goat cheese.

Mushroom & Goat Cream Cheese Pasta (adapted from Pinch of Yum; serves 2-4)
8 oz. uncooked penne
2 tbsp butter
1 tbsp olive oil
16 oz. shiitake mushrooms, sliced
2 tbsp minced garlic
1/4 cup white wine
1/4 cup whole milk
A few cranks sea salt
1/4 cup Parmesan
1 cup spinach, chopped
4 oz. goat's milk cream cheese

Cook the pasta according to package directions, then drain and set aside. To make your mushrooms, begin by heating the butter and oil in a pot over medium high heat. Add the mushrooms and salute until golden brown and soft, about 5-10 minutes; the mushrooms will cook down and reduce in their size. Add the garlic and white wine, allowing it to sizzle a bit, then give it a few good stirs. Add the milk and salt. Add the pasta, tossing with the mushrooms sauce. Next, stir in the Parmesan. Once it's melted, remove the pot from heat, then stir in the spinach and goat's milk cream cheese, allowing everything to get melty and thick. Serve and enjoy!

Recipe: Pinch of Yum: Date Night Mushroom Pasta with Goat Cheese