I love creamy, rich, decadent sauces.  It is one of the saddest things about saying no to cow dairy.  I have fallen in love with goat milk in cooking.  It has the rich decadence of whole milk with a kick.  

INGREDIENTS:
• 2 tablespoons butter substitute
• 2 cloves minced garlic
• 1 cup fresh goat milk
• 4 ounces French fresh goat cheese, broken into pieces
• 1/2 cup grated firm goat or sheep cheese
• 1/2 cup of dry white wine
• salt and pepper to taste
• fresh basil to finish

DIRECTIONS:

1. Cook pasta as directed.

2. Melt the butter in a pan over medium heat, add garlic and gently cook for about a minute.

3. Add the cream, then the goat cheese and firm cheese. Stir until the cheese has melted into a sauce.  Allow to simmer until thickened.

4. Remove from heat, season with salt and pepper, toss pasta into the pan to coat. Garnish with snipped fresh basil.

Yield: 4 servings.
Level: Easy
Tips: Add mushroom, chicken or shellfish