Goat Cheese, Kale, and Mushroom Alfredo

Sometimes you just need a big bowl of creamy, cheese-covered pasta. So I threw some kale in it to soak the bad things up. That’s how it works, right?


  • 3 tablespoons of butter
  • 3 tablespoons of minced garlic
  • 16 ounces of sliced mushrooms
  • 2 teaspoons each of
    • chopped basil
    • oregano
    • parsley
    • thyme
  • 2 handfuls of kale, chopped
  • 4 ounces of fresh goat cheese, crumbled
  • 2 servings of gluten free spaghetti noodles
  • Salt and pepper to taste
  • Fresh lemon for garnish
  • Drizzle of truffle oil (optional, but delicious!)


  • Cook the noodles according to instructions on the packaging.
  • In a large frying pan, over medium heat, melt the butter and saute the garlic and mushrooms until the mushrooms soften and brown.
  • Stir in the chopped kale and herbs.
  • Mix the mushroom garlic butter sauce with the noodles and stir in the crumbled goat cheese until it melts.
  • If the cheese is too thick, stir in about 2-4 tablespoons of hot water (I recommend saving a bit of the boiling water from the noodles just in case) until it’s more of an alfredo sauce consistency.
  • Add salt and pepper to taste.
  • Squeeze a bit of fresh lemon juice over the whole thing, drizzle some truffle oil, and eat up!

One Comment Add yours

  1. Danielle DeRome says:

    Oh my, Erynn, this sounds so delicious! Thank you!




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