Monday's Leftovers: Pasta with Mushrooms and Goat Cheese

by POPSUGAR Food 12

If I cook mushrooms (like the ones in yesterday's portabella mushroom burgers, I usually try to make just enough so that they'll all be consumed that same day. However, if I have any leftover, I'll dice them up and toss them into a salad, or warmed-up and sliced into an omelette. Own of my other favorite things to do is toss it into pasta. If you've got any mushrooms leftover, or are just looking for a simple weekday dish, then read more

Note: If using leftover mushrooms, step 2 will be cut down in time from 8 minutes to 1 or 2 minutes. Since the mushrooms are already cooked, they will just need to be reheated.

Ziti with Portabella Mushrooms, Caramelized Onions, and Goat Cheese
From Cooking.com via Quick from Scratch - Pasta

2 tablespoons butter
4 tablespoons olive oil
3 onions, chopped
1 teaspoon salt
1/2 teaspoon sugar
1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
3 tablespoons chopped fresh parsley
1/4 teaspoon fresh-ground black pepper
3/4 pound ziti
3 ounces soft goat cheese, such as Montrachet, crumbled
3 tablespoons grated Parmesan cheese, plus more for serving

1. In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
2. In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.
3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.