- 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
- 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.