Creamy Goat Cheese Pasta
5 minutes
Prep Time
15 minutes
Cook Time
3
Servings
This Creamy Goat Cheese Pasta with fresh herbs is a vibrant and delicious, cozy summer meal. A simple sauce made with Red Gold Petite Diced Tomatoes with Garlic & Olive Oil and goat cheese mixed with fresh herbs and a little spice, cooked together with pappardelle pasta for a quick dinner made in less than half an hour. Great for a busy weeknight, but an equally fancy addition to the table when hosting dinner on the weekend! @thegreatspoonfeed @thefeedfeed
Ingredients
- 8-9 ounces pappardelle pasta
- 1/4 cup pasta water
- 4 Tablespoons butter
- 1/2 medium yellow onion, diced
1 can Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil 14.5 oz
2 Tablespoons (see *note) Red Gold® Original Diced Tomatoes + Green Chilies 10 oz
- Kosher salt and black pepper, to taste
- 1 Tablespoon dried oregano
- 1 teaspoon cayenne pepper or paprika
- 3 ounces goat cheese
- fresh basil & thyme, for garnish
- freshly grated parmesan, for garnish
Instructions
Step one
In a pot of heavily salted boiling water, add pasta and cook al dente. Preserve 1/4 cup of pasta water and drain pasta, set aside.
Step two
Heat butter in a pan over medium-heat, add garlic and cook for 2 minutes. Add onions and cook until they soften.
Step three
Add Red Gold Petite Diced Tomatoes with Garlic & Olive Oil and Red Gold Original Diced Tomatoes + Green Chilies* and combine well. *Note: A full can of Red Gold Original Diced Tomatoes + Green Chilies can be used in this recipe for an extra saucy dish!
Step four
Add all spices and allow to simmer for 5 minutes or until the sauce reduces. Turn off heat and add goat cheese, combining well with tomatoes.
Step five
Pour contents into a blender along with the preserved pasta water and blitz until a smooth sauce is formed.
Step six
Pour back into pan, add pasta to sauce and toss gently to mix. Garnish with herbs and parmesan.
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