Mushroom Goat Cheese Pasta

The rating on this recipe is not a 10...at least not for me (I know, you're in shock, right?).  I would give it a 7.5; hubby liked it better than I did, so I'm guessing he'd give it at least 8.5, maybe 9.  While it was good, I doubt I will make this again.  Perhaps it is because I changed the original a bit, but I kind of doubt that.  I like my pastas saucy; even after doubling the 'sauce' component and adding more pasta water and a little milk, it was just barely enough for me. The flavor was decent and hubby ate the leftovers, so it certainly wasn't a fail by any means.

Original recipe: https://thekittchen.com/10-minute-mushroom-goat-cheese-pasta/

Ingredients:

7 oz. farfalle pasta (or linguine, as indicated in original)

2 T. butter

2 c. sliced baby bella mushrooms

salt and pepper, to taste

6 T. dry sherry

1/4 c. soft goat cheese

cream (at least 1 T, though I'm guessing I went closer to 2)

1/4 tsp. herbes de Provence

pasta water (at least 2 T, likely closer to 1/4 c.)

2 tsp. Parmigiano Reggiano, shredded

Instructions:

1. Cook pasta according to package directions, being sure to reserve some of the pasta water when draining.

2. Melt butter in a skillet over medium heat.  Add mushrooms to pan and stir to coat.  Season with salt and pepper and cook until softened (around 4 minutes).

3. Add sherry to pan and cook until about half has evaporated, stirring occasionally.

4. Reduce heat to medium-low.  Add goat cheese and stir in until melted.

5. Add cream and herbes de Provence, stirring until combined.

6. Add the pasta water until desired consistency is reached, stirring to combine (note: I also ended up adding a splash of milk).

7. Stir in Parmigiano Reggiano and serve.