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Creamy goat cheese and sun-dried tomato pasta

Creamy goat cheese and sun-dried tomato pasta

Sun-dried tomatoes are making a well-deserved comeback in our kitchens! With their rich umami taste, they add depth and vibrancy to even the simplest dishes. Stir them into pasta, blend them into a flavourful pesto, or sprinkle them over salads for a delicious burst of sunshine in every bite.

Now, let’s put these ingredients to good use with some irresistible recipes. First, a creamy goat cheese and sun-dried tomato pasta—comforting, elegant, and packed with flavor. And for dessert? A no-bake sweetened condensed milk cheesecake that’s as effortless as it is indulgent. These recipes will bring bold flavours to your table with minimal effort.

Get ready to fall in love with sun-dried tomatoes all over again!

Creamy Goat Cheese and Sun-Dried Tomato Pasta

Andrew Harrington

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Calories

289

Cuisine

Mediterranean

Category

Main Meal

Creamy Goat Cheese and Sun-Dried Tomato Pasta

Indulge in a rich and flavourful pasta dish that perfectly balances tangy goat cheese with the bold, umami-packed taste of sun-dried tomatoes. This creamy, comforting recipe comes together effortlessly, making it an ideal choice for a quick yet sophisticated meal. The sun-dried tomatoes add a touch of sweetness and depth, while the goat cheese melts into a velvety sauce that coats every bite. Perfect for weeknight dinners or special occasions, this dish is a guaranteed crowd-pleaser. Serve it with fresh basil and a sprinkle of parmesan for an extra layer of flavor.

Ingredients

  • 300g La Molisanna Pasta

  • 1 x tbsp Pukara Olive oil

  • 2 x Small shallots, diced

  • 4 x Garlic cloves, minced

  • 130g Sun-dried tomato paste

  • 125g x Soft goat cheese

  • 50g (2 handfuls) rocket

  • 25g (1 oz) toasted pine nuts (plus extra for serving)

  • 1 tbsp grated parmesan (plus extra for serving)

  • Freshly ground black pepper

Directions

  1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.

  2. Reserve 1 cup of pasta water before draining.

  3. In a large pan, heat the olive oil over medium heat. Sauté the diced shallots for about a minute, then add the minced garlic and cook for another minute until fragrant.

  4. Stir in the sun-dried tomato paste and let it cook until it starts to bubble.

  5. Add the goat cheese, stirring until melted and creamy. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

  6. Add the cooked pasta to the pan and toss to coat, adjusting the consistency with more pasta water if needed.

  7. Stir in the rocket and toasted pine nuts.

  8. Finish with a sprinkle of grated parmesan and freshly ground black pepper.

  9. Serve immediately, garnished with extra pine nuts and parmesan if desired.
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