Garlic Butter Mushroom & Goat Cheese Fettuccine


Fungus for food? Whoever was brave enough to try that out has changed the game of cooking for everyone! These delicious little mushrooms are fantastic when paired with combination dishes or even just on their own. Not to mention, these little suckers are great for your body!

Some great benefits can include:

  • Can help in the prevention of Parkinson’s and Alzheimer’s disease due to the brain healthy antioxidants of ergothioneine and glutathione.

  • These tasty morsels are also stocked up in Vitamins B and D which is beneficial to vegetarians who are looking to make up proteins lacking in their diets to maintain and create energy.

  • They can lower cholesterol levels since they have no cholesterol in them. They have two fibers that are also known for regulating the blood sugar, chitin and beta-glucan.

  • Another great benefit is that their anti-inflammatory purposes can help ease sore joints after a workout.

  • Lastly, these little guys are heart healthy thanks to them being low in sodium- a cup size of them only containing 5 mg.

Try some mushrooms for dinner this evening and find out the benefits for yourself!

Garlic Butter Mushroom & Goat cheese Fettuccine



  • 4 tablespoons butter
  • 6 cloves garlic
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup chopped fresh herbs I used oregano, basil, and cilantro
  • 16 ounces cremini mushrooms sliced
  • 1 bunch tuscan kale or baby spinach about 2 cups chopped
  • kosher salt and pepper
  • 3/4 pound fettuccine
  • 6 ounces goat cheese
  • fresh chopped basil and lemon for serving


    1. Bring a large pot of salted water to a boil. Boil the pasta according to package directions until al dente. Just before draining, reserve 2 cups of the pasta cooking water. Drain.
    2. Meanwhile, heat a large skillet over medium heat. Add the butter, garlic and crushed red pepper and cook, stirring often until the garlic is fragrant and beginning to caramelize, be careful not to burn the garlic. Add the herbs, mushrooms and kale, season with salt and pepper. Cook until the mushrooms are tender, about 5 minutes.
    3. When the pasta is ready, add it to the skillet along with the goat cheese and 1/2 cup of the reserved pasta cooking water. Toss well to combine, adding more pasta water if needed to thin the sauce. Remove from the heat and finish with a sprinkle of fresh basil and a squeeze of lemon. Enjoy!

Serving size: 1½ cups
Per serving: 234 calories; 10 g fat (5 g sat); 7 g fiber; 35 g carbohydrates; 5 g protein; 12 g sugars; 0 g added sugars; 120 mg calcium; 473 mg sodium; 861 mg potassium
Carbohydrate Servings: