Baked Goat Cheese Oyster Mushroom Pasta recipe

There are some weeknight dinners that feel like a quiet revelation, and this Baked Goat Cheese and Oyster Mushroom Pasta is exactly that. I remember the first time I made it, inspired by the viral baked feta pasta trend but craving something creamier, more earthy, and a little more sophisticated. I slid the baking dish into the oven, filled with a log of goat cheese nestled amongst a tumble of velvety oyster mushrooms, sweet cherry tomatoes, and whole cloves of garlic. As it baked, my kitchen began to smell like a rustic Italian bistro—the savory, almost meaty aroma of roasting mushrooms mingling with sweet garlic and tangy cheese. The real magic happened when I pulled it out. With just a few stirs, the softened goat cheese, jammy tomatoes, and sweet, squishy garlic melted into the most luxurious, creamy, and ridiculously flavorful sauce I had ever made with so little effort. Tossing it with hot pasta, the sauce clung to every nook and cranny. It was an instant classic in my home, a dish that tastes like it took hours of slow simmering but comes together with about 10 minutes of active work. It’s my go-to for a cozy night in, for impressing guests without the stress, and for any time I need a reminder that simple ingredients can create something truly extraordinary.

The Ultimate Comfort Food Upgrade: Baked Goat Cheese and Oyster Mushroom Pasta

If you loved the simplicity of the viral baked feta trend, prepare to meet its more elegant and sophisticated older sister. This recipe takes the same brilliant, hands-off concept—baking your sauce ingredients together in one dish—but elevates the flavor profile to a whole new level. The swap from feta to goat cheese is a game-changer. While feta can sometimes be crumbly and salty, a soft log of chèvre melts into an unbelievably creamy, tangy, and velvety sauce that coats every single piece of pasta.

The true star of this dish, however, is the oyster mushrooms. Unlike standard button mushrooms, oyster mushrooms have a delicate, almost silky texture and a wonderfully complex, savory flavor. When roasted, their edges get beautifully crisp and caramelized, while their centers remain tender and meaty. They add a deep, umami-richness that makes this simple vegetarian dish feel incredibly substantial and satisfying. Combined with the sweetness of burst cherry tomatoes, the mellow flavor of roasted garlic, and the bright notes of fresh thyme, this pasta dish is a symphony of flavor and texture that is both deeply comforting and impressively gourmet.

Ingredients You’ll Need

This recipe relies on simple, high-quality ingredients to create its magic. Here’s what you’ll need to create this masterpiece.

• 12 ounces (340g) short pasta (such as rigatoni, penne, or fusilli)
• 8 ounces (225g) fresh oyster mushrooms, torn into bite-sized pieces
• 1 pint (about 2 cups or 300g) cherry or grape tomatoes
• 1 log (8 ounces or 225g) plain soft goat cheese (chèvre)
• 6-8 whole cloves of garlic, peeled
• ⅓ cup extra virgin olive oil
• 1 teaspoon fresh thyme leaves (plus more for garnish)
• ½ teaspoon red pepper flakes (optional, adjust to taste)
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• Reserved pasta water (about 1 cup)
• Fresh parsley, chopped, for garnish (optional)

Step-by-Step Instructions

The beauty of this recipe is its simplicity. Most of the cooking time is completely hands-off while the oven does all the work.

1. Preheat and Prepare: Preheat your oven to 400°F (200°C).
2. Assemble in Baking Dish: In a 9×13 inch baking dish or a similar large, oven-safe casserole dish, place the entire log of goat cheese directly in the center. Arrange the torn oyster mushrooms and whole cherry tomatoes around the goat cheese. Scatter the peeled whole garlic cloves throughout the dish.
3. Season and Drizzle: Drizzle the entire dish generously with the ⅓ cup of extra virgin olive oil. Sprinkle the fresh thyme leaves, salt, black pepper, and optional red pepper flakes evenly over all the ingredients. Gently toss the mushrooms and tomatoes to ensure they are well-coated in the oil and seasonings.
4. Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes. The dish is ready when the tomatoes have burst and are wrinkly, the mushrooms are tender and slightly browned at the edges, and the goat cheese is very soft and lightly golden. The garlic cloves should be soft enough to mash with a fork.
5. Cook the Pasta: While the sauce ingredients are baking, bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package directions until it is al dente. Just before draining the pasta, carefully scoop out and reserve at least 1 cup of the starchy pasta water. This water is liquid gold and essential for creating a creamy sauce. Drain the pasta.
6. Create the Sauce: Carefully remove the hot baking dish from the oven. Using the back of a spoon or a fork, first mash the soft, roasted garlic cloves into a paste. Then, stir everything together. The softened goat cheese, burst tomatoes, and mashed garlic will combine with the olive oil to create a rustic, incredibly creamy sauce.
7. Combine and Serve: Add the cooked, drained pasta directly into the baking dish with the sauce. Pour in about ½ cup of the reserved hot pasta water to start. Stir everything vigorously until the pasta is well-coated and the sauce becomes glossy and emulsified. If the sauce seems too thick, add more pasta water, a tablespoon at a time, until it reaches your desired consistency.
8. Garnish and Enjoy: Garnish with fresh parsley and a little extra fresh thyme if desired. Serve immediately while hot.

Nutrition Facts

• Servings: 4-6 servings
• Calories per serving: Approximately 550-650 calories (This is an estimate and will vary based on the specific pasta and other ingredients used).

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: Approximately 45 minutes

How to Serve

This pasta is a wonderfully complete and satisfying meal on its own, but it can also be a canvas for delicious additions and pairings.

• As a Main Course:
  • Serve hot, straight from the baking dish, in large bowls with a final crack of black pepper and a sprinkle of fresh herbs.
  • A simple, crisp green salad with a lemon vinaigrette on the side is the perfect, fresh counterpoint to the rich pasta.
• With Added Protein:
  • This dish is fantastic with shredded rotisserie chicken or sliced grilled chicken breast stirred in at the end.
  • Sautéed shrimp or flaky grilled salmon would also be excellent pairings.
• Essential Sides:
  • Serve with warm, crusty bread or garlic bread to sop up every last bit of the incredible sauce.
• Wine Pairing:
  • A crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio will cut through the richness of the goat cheese beautifully.
  • For red wine lovers, a light-bodied Pinot Noir with earthy notes will complement the mushrooms perfectly.

Additional Tips for a Perfect Result

1. Tear, Don’t Chop, Your Mushrooms: For the best texture, use your hands to tear the oyster mushrooms into pieces instead of chopping them with a knife. This creates more rough, jagged surface area, which allows them to brown better and develop a much more interesting, meaty texture.
2. The Magic of Pasta Water: Do not skip reserving the starchy pasta water! This water is full of starches released by the pasta as it cooks. When added to the sauce, these starches help emulsify the oil and cheese, creating a smooth, glossy sauce that clings to the pasta instead of a broken, oily one.
3. Don’t Crowd the Pan: Use a baking dish that is large enough to hold the ingredients in a relatively single layer (with the goat cheese in the middle, of course). If the vegetables are too crowded, they will steam instead of roast, and you’ll miss out on the deep, caramelized flavor that makes this dish so special.
4. Add Some Greens: For a boost of nutrition and color, stir a few large handfuls of fresh baby spinach or arugula into the hot pasta at the very end. The residual heat will wilt the greens perfectly without them becoming overcooked.
5. Choose Your Goat Cheese Wisely: For the creamiest result, use a plain, soft goat cheese log, also known as chèvre. Avoid pre-crumbled goat cheese, which often has anti-caking agents that can prevent it from melting smoothly. Herbed goat cheese logs can also be a delicious variation!

Frequently Asked Questions (FAQ)

Q1: Can I use other types of mushrooms in this recipe?
A: Yes, absolutely! While oyster mushrooms are fantastic for their delicate texture, this recipe is also delicious with other varieties. Sliced cremini (baby bella) mushrooms, shiitake mushrooms (stems removed), or a mix of wild mushrooms would all work wonderfully.

Q2: I’m not a fan of goat cheese. What can I use as a substitute?
A: If you find goat cheese too tangy, you have a few options. Boursin cheese (garlic and herb flavor) is an excellent substitute that melts beautifully into a creamy, flavorful sauce. You could also use an 8-ounce block of full-fat cream cheese for a milder, but still very creamy, result.

Q3: Can I make this dish ahead of time?
A: This pasta is best enjoyed fresh, as the sauce is at its peak right after being made. However, you can do some prep ahead of time. You can assemble all the ingredients in the baking dish, cover it, and refrigerate it for up to 24 hours. When you’re ready to eat, just pop it in the oven (you may need to add 5-10 minutes to the baking time) and cook the pasta while it bakes.

Q4: How should I store and reheat leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave, but the best method is to gently reheat the pasta in a skillet over low-medium heat. Add a splash of water, milk, or cream to the pan to help loosen up the sauce and bring back its creamy consistency as it warms.

Q5: Can I make this recipe vegan or dairy-free?
A: Yes, you can! There are some excellent vegan goat cheese and cream cheese alternatives on the market now. Use your favorite brand in place of the dairy goat cheese. The rest of the ingredients are naturally dairy-free. Ensure you are using a pasta that does not contain eggs to keep the dish fully vegan.

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