A Lemony Spring Pasta with Mushroom Artichoke and Creamy Goats Cheese
A quick and easy dinner full of fresh flavors; asparagus, garlicky mushrooms, artichoke hearts and creamy chevre all brought together in blissful harmony with lemon and fresh herbs.
vitality • main dish • spring
Lemon is the perfect remedy for a heavy heart. Try it. The next time the world is weighing heavily upon you, slice a lemon in half, cup it between your hands, and inhale the bright, sunny aroma deeply into your lungs.
Do you feel it?
It’s as though your heart has inflated with helium. As though your entire chest has filled up with warm, clear sunlight.
Sometimes we need our hearts to be heavy, so we can sink down towards the earth and be still with our thoughts. But far too often we anchor ourselves there. Our hearts become as heavy as lead.
But it isn’t the world that keeps us down. It’s the anchor that we build for ourselves. We can hoist it up at any time, and let our hearts be light and carry us upwards again, to the place we are meant to be.
Sometimes we need a little help, though. This is when I reach for lemon. This pasta is full of flavors that lift me up; earthy mushrooms sautéed in pungent garlic, tangy artichokes, creamy goat’s cheese and the first of the season’s tender shoots of asparagus. It captures the essence of these early spring days so well; pale sunlight, tender shoots and thawing earth.
It’s the kind of thing I like to eat when I need reminding that there is no worry great enough, no hurt strong enough, no event powerful enough, to overcome our innate capacity for joy, laughter, lightness, and love.
A lemony spring pasta with mushroom, artichoke and creamy goat cheese
Prep Time 15 min • Cook Time 10 min • Total Time 25 min
8 oz (227 g) gluten-free spiral or penne pasta
2 tbsp olive oil
8 oz (227 g) crimini or baby bella mushrooms, sliced
2 cloves garlic, crushed
14.11 oz (400 g) jarred artichoke hearts
small bunch of asparagus (about 200g or 1/2 lb worth), chopped into 3rds
1.5 tsp salt
zest and juice of 1 lemon
1/4 cup (40 g) grated parmesan cheese, + more for topping
6 oz (170 g) creamy goat's cheese
2-3 tbsp chopped parsley
freshly grated black pepper to taste
Bring 6 cups of water to a boil in a large pot with 1 tablespoon of salt. Once the water is boiling, add your pasta and cook according to package instructions for al dente. Once cooked, drain and set aside.
Meanwhile, while you are heating your water for the pasta, heat your olive oil in a sauté pan. Add the garlic and heat for 30 seconds, or until fragrant, then add the sliced mushrooms.
Cook the mushrooms until they begin to color and release a lovely, mushroomy juice into the pan, about 5 minutes.
Add the artichoke hearts, asparagus and salt, stirring well to coat everything with the garlicky, mushroom juices. Heat until the asparagus is just cooked but still has a slight bite to it, about 2 minutes.
Add the pasta to the pan along with lemon juice and zest, parmesan cheese and half of the goat's cheese. Stir well and check for seasonings.
Divide into serving dishes and crumble the remaining goat's cheese over the top of each dish. Garnish with more grated parmesan, some chopped parsley , grated black pepper and more lemon zest.
Any leftovers can be reheated in a covered dish in a 350 degree oven for 15 minutes. Add a tsp or two of water to the dish before heating if the pasta has started to dry out.
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