Bring a large pot of water to a boil with plenty of salt. Cook the pasta in the pot according to the instructions on the box until al dente.
While the water is heating, start by sautéing the garlic and onion in a pan with olive oil over medium heat. Cook for 2-3 minutes.
Add the guajillo chili to the oil and cook for 2 more minutes. This sauce is already an alioli.
Add the portobello mushrooms, oregano, salt, and pepper to the pan. Cook until the mushrooms have released all their juice and have shrunk (approximately 10 minutes).
Continuously stir the mushrooms to prevent them from burning, and when they are well cooked, remove from heat and add the goat cheese. Mix well.
Mix the sauce with the pasta and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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