vegetarian | gluten free | egg free | soy free

20 minutes or less

What You’ll Need:

2 cups brown rice, quinoa or chickpea pasta

2 pints mushrooms, any variety (we recommend choosing 2 different varieties! So many varieties…cremini, white button, maitake, shiitake, portobello, oyster…)), sliced

3 cloves garlic, minced

1 Tbsp coconut oil

1/2 tsp sea salt

For the sauce:

1 (4oz) log goat cheese

3/4 c warm, filtered water

zest AND juice of 1 lemon

2 Tbsp capers

Bring a medium pot of water to a boil for the pasta & cook according to package instructions.

Meanwhile, saute garlic, mushrooms & salt in coconut oil in a large frying pan. Cook for 5-7 minutes, or until most of the water has cooked out of the mushrooms. (when they start sticking to the pan!)

Drain pasta. Combine ingredients for the sauce in the empty pot. Stir constantly until goat cheese has melted.

Add mushrooms and pasta to pot. Toss to coat.

Dive in and be soooooo glad you did!

Serves 2.