I think goats cheese is my new favourite ingredient. Apart from being particularly tasty on its own, it also seems to elevate mid-week dinners to a new level. This time I used it alongside a jar of Sacla Tomato and Mascarpone stir-in pasta sauce to turn a pretty normal pasta dish into something creamy and even more delicious.
Splodz’s Pasta with Goats Cheese
We eat a fair amount of pasta in our hours. It’s quick to cook (especially the fresh stuff I used for this dish – four minutes in boiling water) and you can combine it with all sorts of ingredients to make it the star of the meal or just a side.
- Bag of pappardelle pasta
- Cubed pancetta
- One yellow and one green pepper, diced
- Several mushrooms, diced
- Jar of Sacla Tomato and Mascarpone Sauce
- Half a Capricorn Somerset Goats Cheese, sliced
- Fry the pancetta briefly in a teeny bit of oil, add the pepper and mushrooms and fry until hot (but not too much or the colours start to dull – a wise lady once told me a colourful meal is a healthy meal!).
- Cook the pasta – the pappardelle I used took four minutes. Drain.
- Heat the pasta sauce and add the pasta, stir through until coated.
- To serve put the coated pasta in a bowl, top with the pancetta and veg mix, add slices of goats cheese and allow to melt over the pasta.
So quick and simple, this meal went down a treat. I liked having the goats cheese just on the top of the pasta – as I ate it gradually melted through and got mixed in with the pasta sauce and veg. Totally yummy.
My other half told me he’d prefer “smaller pasta” – the pappardelle I used (from the hamper Ethel sent me) was wide and long, like ribbon. I liked this as it was different to what I normally buy. I’d say this would (obviously) work with any kind of pasta – as long as you get a decent enough coating from the sauce and cheese. In fact I reckon you could top pretty much any pasta dish with goats cheese.