Pasta with Goat Cheese
This pasta with goat cheese recipe was inspired by a something Dwight cooked last month. It was a caramelized shallot, asparagus and blue cheese pasta that was thrown into one big pot to mix and then served! However, I’m not exactly a big fan of blue cheese and since it’s February, I didn’t necessarily want to use a spring vegetable like asparagus….
So along the same thinking process as using the cheese as the sauce, because it melts when mixed into hot pasta – I started thinking goat cheese. Still kept the roasted shallots but added in some roasted garlic as it adds a ton of flavor. Then instead of asparagus, I opted for baby spinach and arugula. Baby greens will wilt fast if mixed into hot pasta. It works because at the same time as you are mixing in all of the other ingredients like the goat cheese for the sauce. Bonus!
This recipe comes together very fast if you are in the habit of making roasted garlic on a regular basis and if not – it works just as well without it.
Cooking Tip: Make sure you reserve about 1/2 – 3/4 cup of the pasta water, it’s what’s going to bind everything together while making the sauce.
Pasta with Goat Cheese, Roasted Shallots and Garlic
- 2-6 ounces of penne, rigatoni or ziti
- 4 shallots
- 1 clove of roasted garlic
- 1 small bag of baby spinach
- 2 ounces goat cheese
- 1/2 lemon
- Fresh herbs like basil and oregano
- 1 teaspoon olive oil
- Optional: Parmesan cheese
- Pre-heat the oven to 400F/204C
- Peel the shallots and then either quarter them or eighth them. The smaller they are, the quicker they will roast. Place on a baking sheet and toss with some olive oil and salt. Place in the oven. After 10 minutes, stir them around so they all cook the same.
- While the shallots are roasting, start getting everything else together. Bring a large pot of water to a boil. Once boiling, add in some salt and the pasta. The type of pasta will be determine exactly how long to cook, but you want it al dente.
- Once the pasta is cooked, reserve some water when straining.
- Hopefully the shallots are done at this pont so you can mix everything together. If not, be patient, it's ok. Once the shallots are caramelized, remove from the oven. The you'll want to add the water back into the pot and turn the heat back on to high heating the water back up. Then add in the pasta, roasted garlic, herbs, spinach, goat cheese, juice of 1/2 the lemon, some salt and mix together. Once everything is heated through - you should have a little sauce and the greens should be wilted. Serve with some optional grated Parmesan cheese.