Herbed Pasta with Morel Mushrooms

4 servings
30 min prep time
40 min total time

This pasta is packed with bright lemon, lots of freshly chopped herbs, and topped with a sprinkle of fresh goat cheese and red pepper flakes. 


16 ounces spaghetti

1 tablespoon canola oil

4 ounces fresh morel mushrooms, cleaned and sliced in half

1 leek, cleaned, chopped

1 to 2 cloves fresh garlic, minced

2 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

Juice from one lemon

1/3 cup Vermont Creamery Crème Fraîche

1/2 cup chopped chives

1 cup chopped parsley

2 ounces Vermont Creamery Classic Goat Cheese crumbled

red pepper flakes, if desired


  • STEP 1

    Begin to cook pasta in large pot, according to package directions. Reserve about 1/2 a cup of the pasta water; set aside. 

  • STEP 2

    Meanwhile, heat oil over medium-high heat in large skillet until oil begins to shimmer.  Add in sliced morel mushrooms; stir frequently 4-5 minutes or until they are lightly browned. 

  • STEP 3

    Reduce heat to medium.  Add chopped leeks; cook until leeks are softened.  Stir in garlic and butter. 

  • STEP 4

    Stir in 1/4 cup reserved pasta water and crème fraîche to make a light sauce, adding additional reserved pasta water for desired sauce thickness.   

  • STEP 5

    Drain pasta. Add cooked pasta to pan with mushrom mixture; stir to combine.  Fold in freshly chopped herbs. Top with fresh goat cheese and pinch of red pepper flakes, if desired. Serve immediately.