Serve as is for a vegetarian main, or add some grilled chicken for extra protein. 

Lemon Goat Cheese Pasta

Bring a pot of water to a boil. Once boiling, salt it & add in the pasta. Cook for 2-3 minutes less than the package instruction.

In a large skillet on medium high heat, add in olive oil. Once hot, add the sliced mushrooms, cook for 5-7 minutes.

Add in the garlic and shallots, cook for 3-4 more minutes.

Add in the spices & stir. Cook for 2 minutes.

lemon, 1 & zested, the second for serving

Add in the spinach and stir until wilted. Then stir in the lemon zest.

Add in half of the goat cheese & mix until it’s well incorporated.

Drain the pasta, save at least two cups of the cooking water and add the pasta to the spinach mushroom mixture. Toss to combine.

Add the lemon juice and 1/2 cup of the pasta water and mix. Then add in most of the Parmesan, leaving some for topping. Add more pasta water as needed.

To serve, add pasta to plate/bowl, break over more goat cheese onto each plate of pasta, squeeze of lemon juice then a sprinkle of Parmesan over the top.

Optional, top with toasted breadcrumbs before serving. 

In a pan on medium heat, add in the butter.

Once the butter is melted, add the panko breadcrumbs, garlic powder & crushed red pepper. Cook for about 4-6 minutes or until the panko is golden brown and toasted all over. 

Top the pasta with the toasted breadcrumbs. 