6 ounces crumbled goat cheese, plus more for garnish
1/2 cup freshly grated Parmesan cheese
1 tablespoons fresh picked thyme
In a large frying pan set over medium-low heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add the shallots, salt and sugar and cook, stirring occasionally, until the shallots are caramelized, about 3 minutes.
Add the mushrooms and cook, stirring occasionally, until tender and brown, about 5 minutes.
Bring a large pot of water to a boil over medium-high heat and season with a large pinch of salt. Add the cavatappi and cook until al dente or to package instructions, about 12 minutes. Drain, reserving about 1/2 cup of pasta water. Add the cooked pasta to the mushroom mixture and then add the goat cheese, Parmesan cheese, arugula, and 1/4 cup of pasta water. Toss to combine. Sprinkle with fresh picked thyme leaves and crumbled goat cheese to serve.