Ziti Pasta with Mushrooms, Caramelized Onions & Goat Cheese

Featured by Hug Cellars in the Pinot Noir Wine Club.
Ziti Pasta with Mushrooms, Caramelized Onions & Goat Cheese


This recipe goes really well with a glass or two of Pinot Noir from any of our wine clubs. Sometimes you just want some cheesy pasta and to curl up with a good glass of Pinot.

Yield: 6 servings
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Serving Size: 10 oz.


3/4 lb Ziti Pasta
2 tablespoons butter
4 tablespoons olive oil
3 onions, Chopped
1 teaspoon salt
1/2 teaspoon sugar
1 lb Portabello mushroom, stems removed, caps halved then cut crosswise into 1/4 inch slices
3 tablespoons fresh parsley, chopped
1/4 teaspoon fresh ground pepper
3 ounces soft fresh goat cheese, crumbled
3 tablespoons grated Parmesan cheese, plus more for serving


In a large frying pan, melt 1 tablespoon butter with 2 tablespoons olive oil over moderate heat. Add the onions, 1/2 teaspoon salt and sugar, then cook, stir frequently, until onions are browned, about 20 minutes. Remove from pan.

Melt remaining 1 tablespoon butter with 1 tablespoon oil over moderate heat in the same pan. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until tender and brown, this takes about 8 minutes. Add the reserved onions, parsley, and the remaining 1/4 teaspoon salt, and the pepper.

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 reserved pasta water with the mushroom mixture, remaining tablespoon of oil, the goat cheese, and the Parmesan. If pasta seems dry, add more of pasta water. Serve with additional Parmesan.