• 1 pound dried cavatappi pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 large shallots, minced
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 2 1/2 cups sliced crimini mushrooms
  • Salt and freshly ground pepper, to taste
  • 1 cup arugula
  • 6 ounces crumbled goat cheese, plus more for garnish
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoons fresh picked thyme


  1. 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.
  2. Add the mushrooms and cook, stirring occasionally, until tender and brown, about 5 minutes.
  3. 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.
  4. Drain, reserving about 1/2 cup of pasta water.
  5. 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.
  6. Sprinkle with fresh picked thyme leaves and crumbled goat cheese to serve.