These Noodles Were Seasoned With My Tears


Well, I’m back.

No, really this time.

No long and drown out preamble this time other than to say that this is a super easy recipe that I came up with because I needed something quick to eat and I was in some weird noodle obsession. I think it was the end result of dealing with the unexpected stress of school. I will say this: it is the height of irony that the MBA program, and not the Law program, is bringing out the worst in me.


  • 1 package of linguine
  • 2 C Mushroom of choice
  • 1 C sun dried tomatoes (preferably the dry kind and not the bottle)
  • 1-2 T olive oil
  • 1-2 T of butter
  • 5 cloves garlic, minced
  • Smoked goat cheese (as much as you please)
  • Salt & Pepper (at least ½ t for both)


Cook the linguine according to the instructions on the box. Sauté the garlic in one tablespoon of butter and one tablespoon of oil and then add  the chopped mushroom. While the mushrooms are cooking, add salt and pepper to taste. If you would like something to flavor the noodles with, add another tablespoon each of the olive oil and butter. Once at least half of the butter and oil has been absorbed by the mushrooms, add the sun dried tomatoes and sauté until they are fully coated.

By now the noodles should be done. Simply add the vegetable mixture with the noodles. Chop up the goat cheese and add garnish the dish with it. For the records, make sure you get smocked goat cheese! I’ve never had this with regular goat cheese so I can’t verify what the flavor will be without it.

Thanks for reading and enjoy.


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