I love a good meatless meal, especially during the summertime when so many vegetables and fruits are fresh and at their best.
Again last night, I fed us a vegetarian dinner that consisted of odds and ends from the refrigerator. That included leftover corn salad and some cucumbers soaked in vinegar. But I wanted to whip up something hot and needed to use some baby portobello mushrooms and goat cheese I had in the refrigerator.
I settled on a dish of egg noodles with spinach and mushrooms dressed with a creamy goat cheese sauce. The dish, which could easily serve as a side or a main dish, scored two thumbs up from hubby. We’ll be looking forward to the leftovers. I’ll share the recipe below. You could add some cooked chicken, if desired.
Egg Noodles with Spinach, Mushrooms and Goat Cheese
Serves 4 to 6
1 Tbsp olive oil
2 cloves garlic, minced
1 package frozen or fresh spinach (if frozen, thaw and squeeze out as much moisture as you can)
1 package fresh mushrooms, sliced
3 Tbsp. butter
3 Tbsp. flour
1 cup milk
3 Tbsp. plain chevre (soft goat cheese; I used Curtin’s Dairy goat cheese from Franklin County – you can get it at the Natural Foods Co-op)
1/3 cup grated sharp cheddar
Salt and pepper to taste
1/2 package egg noodles (about 3 cups cooked)
1. Heat olive oil in a large skillet. Add garlic and mushrooms and saute, stirring occasionally, about 5 minutes. Add spinach and saute, stirring, until heated through. Add a little salt and pepper. Remove to a large bowl.
2. Get a pot of salted water started for the noodles. Boil noodles, then drain.
3. Meanwhile, melt butter in the skillet you used for the mushroom mixture. When melted, whisk in flour and let bubble for about a minute. Don’t let it burn. Whisk in milk until flour mixture has dissolved. Let bubble, whisking, until it begins to thicken.
4. Remove white sauce from heat and whisk in cheeses until melted and combined. Stir in noodles and spinach mixture. Taste and adjust seasonings. Dot with extra goat cheese, if desired.