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About the Dish

4 ounces Whole Wheat Spaghetti
8 ounces Mixed Mushrooms
1 cup Spring Peas
1 tablespoon All Purpose Flour
1/2 cup Whole Milk
3 sprigs Thyme
1 ounce Goat Cheese
2 sprigs Parsley
2 teaspoons Bob's Red Mill Flax Seed Meal
Per Serving
Calories 440
Total Fat 15 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 680 mg
Total Carbohydrates 63 g
Dietary Fiber 13 g
Sugar 11 g
Protein 20 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Chicken: A Savor the South™ cookbook (UNC Press), a treatise containing essential information for the home cook, humorous anecdotes, and 53 wonderful recipes for both southern and international chicken dishes. Named a Georgia Grown Executive Chef for 2017, she shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.


Fill a medium saucepan half full with about 6 cups water. Stir in 1/2 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
Prepare your mise en place: Remove and discard mushroom stems; thinly slice mushroom caps. Pick thyme leaves. Pick and chop parsley leaves.
When water comes to a boil, stir in pasta. Cook until just tender but not mushy, about 7 minutes. Drain pasta thoroughly, but do not rinse. Return pasta to pot to keep warm.
While pasta cooks, heat a skillet over medium heat. When hot, add 1 teaspoon olive oil, and stir in mushrooms. Season with 1/4 teaspoon kosher salt. Cook until mushrooms become soft, let off moisture, and reduce in size, 4-5 minutes.
Add peas and cook until tender, 2-3 minutes. Transfer to a plate.
Return the skillet to the stove, over medium-high heat. When hot, add 2 teaspoons olive oil. Stir in flour, and whisk constantly until all flour is incorporated. Cook, whisking, 1 minute. Whisk in milk and 1/2 cup water; continue cooking and whisking until the mixture begins to thicken, about 3 minutes. Season with half of the thyme leaves and 1/4 teaspoon kosher salt. Add HALF of goat cheese (save other half for another use), and whisk until cheese is melted. Add the pasta to the sauce, and toss thoroughly. Remove from heat, taste and adjust seasoning as desired.
Divide pasta and sauce between 2 plates or bowls. Top with mushrooms and peas, and sprinkle with parsley, flax seeds and remaining thyme. Enjoy!