Farmstand Creamy Goat Cheese Pasta & Dancing Goats Dairy

Have you heard about Dancing Goat's Dairy? If not, you're missing out! We first met owner Erin Bligh at the Newburyport Farmer's Market (every Sunday 9am-1pm) and immediately fell into food love. Erin puts an incredible amount of love and care into her goats and her cheese! And just look at this sweet baby goat face:
We had the opportunity to visit with some friendly goatie friends too!
The amazingly clean, light, rich flavor of Dancing Goat's Sea Salt Chevre inspired me to make a yummy, veggie-packed pasta dinner. This filling dish features tangy, fresh, goat cheese in a rich sauce. There is ample opportunity to use up some of that CSA share by topping the pasta with lots of seasonal veggies. Use a high protein pasta or add some Tendercrop free-range chicken for a complete, easy, and healthy meal that is sure to please.
Farmstand Creamy Goat Cheese Pasta
Serves 4

 

Ingredients

2 tbsp. olive oil

1 large onion, chopped roughly

1 cup cremini mushrooms, sliced

8oz Dancing Goat’s Dairy Sea Salt Chevre

1-2 cups chicken stock

4 cups cooked pasta of your choice

 

Optional: Garnish with fresh chopped parsley Top with other seasonal veggies such as the roasted broccoli, sautéed golden zucchini, and fresh sugar snap peas depicted below

 

Instructions

Drizzle large sauté pan with olive oil and set heat to medium-high. Add chopped onions and cook until they start to soften and brown, about 10 minutes, adding 1 tablespoon of water if they being to burn. Add chopped mushrooms and cook until they start to release their juices; another 5 minutes or so. Turn heat down to low and stir in goat cheese until melted. Add ½ cup of chicken stock and stir until evenly mixed. Continue adding stock until the desired thickness is reached. Serve over pasta and top with fresh parsley and vegetables if desired. Enjoy!