Serve the finished pasta garnished with the garlic-thyme breadcrumbs and parmesan. Enjoy!

Turn off the heat. Stir in the goat cheese until combined. Taste, then season with salt and pepper if desired.

Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated.

To the pot of cooked pasta, add the cooked vegetables and sauce, butter, and half the reserved pasta cooking water.

Turn off the heat. Taste, then season with salt and pepper if desired.

Cook, stirring frequently, 3 to 4 minutes, or until the sauce is slightly thickened and the vegetables are softened.

Add 3/4 cup of water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.

Carefully remove and discard the thyme sprigs.

Add the ingredients; season with salt and pepper

Add the sliced mushrooms in an even layer. Cook, without stirring.

In the same pan, heat olive oil on medium-high.

Transfer to a plate and immediately season with salt. Carefully remove and discard the thyme sprigs. Wipe out the pan.

Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted.

Add the ingredients; season with salt and pepper.

In a large pan, heat olive oil on medium-high

Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Using your hands, carefully separate the strands of the pasta and add to the pot of boiling water.

Remove the pasta from the refrigerator to bring to room temperature.

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high.