Fall weekends are my favorite time to tuck into a big bowl of pasta. Fill your next comfort food fix with this creamy goat cheese bucatini!
This pasta is the perfect Fall weekend comfort food. Goat cheese pairs perfectly with the turkey sausage, mushrooms and sundried tomatoes in this meal to create a deliciously hearty meal. I love using goat cheese as the base for this sauce, since it has a velvety texture and an earthy flavor. I also added lots of veggies to this meal to make it as nutritious as possible!
How to Make Creamy Goat Cheese Bucatini
While the full recipe instructions are available below, here are some tips to help you make the best bucatini.
Pasta: for this meal, I use bucatini noodles. You can use whichever long noodle you prefer, such as fettucine or spaghetti. I recommend using a noodle that is not too small or delicate, as the other elements to this dish are hearty. When you are finished cooking your pasta, be sure to save some pasta water before draining it. I also recommend removing the pasta from the water just before it is cooked to al dente. This allows the noodles to complete the cooking process in the sauce and helps to bind the sauce to the pasta.
Turkey Sausage: this recipe uses approximately one and a half links of turkey sausage. Remove the sausage from its casing before adding to the pan and breaking it apart as it cooks.
Vegetables: this meal includes shallots, sundried tomatoes, spinach, and mushrooms. If you don't like any of these additions, you can swap out for another vegetable that you prefer or leave it out of the meal.
Cheese: this recipe calls for goat cheese as the basis for the sauce. If you do not like goat cheese, you can substitute for cream cheese instead!
3 tbsp sundried tomatoes, plus one tsp of the oil from the jar
3 shallots, sliced (approximately 1 cup)
1 cup mushrooms, sliced
6oz turkey sausage (approximately 1 + 1/2 links)
3 tbsp chicken broth
3 cups sliced baby spinach
1 small packet of goat cheese (100g)
1 tbsp grated parmesan cheese
Instructions
Cook bucatini to package instructions. Be sure to save 1 cup of pasta water at the end of the cooking process. I recommend removing and draining the pasta just before it is cooked to al dente. Then add the pasta to the pan with the sauce in it to complete the cooking process.
Heat a large non-stick skillet on medium-high heat, add the oil from the sundried tomatoes and shallots. Cook until soft, approximately 3 minutes.
Add the sundried tomatoes and mushrooms to the skillet and cook until the mushrooms start to change color, approximately 3 minutes.
Add the turkey sausage and cook, breaking apart the meat until it is no longer pink, approximately 5 minutes.
Bring heat to high and add the chicken broth. Stir to deglaze the pan. Add spinach and cook until the spinach is wilted, approximately 1 minute and bring heat down to low.
Add bucatini noodles to the skillet, crumbled goat cheese over the noodles. Stir noodles into the sauce to combine, until the goat cheese is fully melted. Add salt and pepper to taste. Scoop into bowls and top with parmesan cheese and serve.
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