Sweet Pea and Lace: quick dinner || pasta with garlic, mushrooms, and goat cheese

If you didn't know, it's tax season. Everybody needs to file their taxes before April 15 or else. You know what I'm talking about. ;) Then for some who choose, there is this pretty thing called an extension (which most people who are married to accountants do) which gives you six more months to figure out what you made last year! But for those who keep to the spring deadlines, it makes four months of life very busy.

Anyways, my point is that it's tax season and for my husband, who is an accountant, that means being super busy for a super long time (or so it feels). There are client visits, deadlines, late work nights, etc. that keep my Michael's schedule very full. That said I am SUPER proud of my awesome accountant husband! He is wonderful and really sweet and really hard working (bought me flowers and chocolate yesterday just cuz). I'm definitely not complaining about his job and support of our family, I just miss him, that's all. :)

Tonight was an all by myself night, so I decided not to be sad and lonely and instead make myself a yummy dinner. :) Won't my Michael be jealous when he finds out what he missed. :)

I found a recipe here that sounded super good. Since I didn't have pine nuts and I didn't want to use up the rest of my sheep Parmesan cheese without my hubby... I tweaked it a little bit. :) I made only enough for 2 servings, but you can tweak the amounts to make more or less.

The ingredients:

Spaghetti Noodles (would have preferred linguine)

Mushrooms

Garlic Cloves minced

Creamy Goats Cheese

Butter

Salt and Pepper

I cooked the noodles as directed. In a saucepan, I put in a spoonful of butter with 2 garlic cloves and mushrooms. I use Earth Balance, an oil based butter substitute because I have a dairy allergy. This is my favorite butter alternative; it actually tastes like butter (which makes me a happy girl)!

After the mushrooms cooked a bit, I put them aside until after the sauce was made.

Once the mushrooms were removed, I added a big chunk of butter, about 5 tablespoons, let that boil for a few minutes, and then I added 1/4 cup chicken broth and let that cook for 5 minutes. I added some salt and pepper to taste, and then added a chunk, maybe a tablespoon or two, of plain goat cheese (the creamy kind). If you notice, I use "chunk" often...I don't usually measure when I cook...I just add a chunk or dash here and there. :)
Once the goats cheese was melted down and mixed in, I added the mushrooms into the sauce. I stirred and let that cook for a few minutes so the flavors could say hello to one another. :) Then I tossed everything together, and voilà! Yummy, creamy, mushroom pasta! It was fast and super easy!