This delicious gem is from my sister-in-law Leah Koenig‘s new cookbook, The Hadassah Everyday Cookbook. Great for entertaining!

Ingredients

3/4 pound farfalle (bow tie pasta)

3tbs oilve oil

2 medium onions, chopped

1/8 tsp salt

1/2 tsp sugar

4 Portobello mushrooms, stems removed and sliced into 1/8-inch strips

3 cloves garlic, chopped

1/4 cup milk

1/3 cup grated Parmesan cheese

1 small bunch chives, divided

freshly ground pepper

Directions

1. Cook farfalle according to package directions until al dente; drain and set aside.

2. Meanwhile, heat butter in a large pan over medium heat. Add onions, salt and sugar, and cook, stirring occasionally, until mushrooms are soft, about 10 minutes; remove from heat and set aside.

3. In a small bowl, stir together the goat cheese, milk, and Parmesan until smooth. Stir the goat cheese sauce into the cooked pasta; fold in the mushroom mixture and half of the chives. Garnish with additional chives and pepper to taste.