BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
INSTANT POT CREAMY GOAT CHEESE PASTA
Inspired by the baked feta pasta that took the internet by storm, this recipe is similarly easy but uses creamy goat cheese and comes together in a fraction of the time, thanks to the Instant Pot®! We opted for a short, tubular pasta for this dish to capture a bit of the creamy sauce inside each piece. Top with a sprinkle of fresh basil and you have a bright and flavorful dish you'll want to make year-round.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the penne, cherry tomatoes, vegetable broth, olive oil, oregano, crushed red pepper flakes, garlic and 2 teaspoons salt to a 6-quart Instant Pot®. Stir to evenly combine; it's ok if not all of the pasta and tomatoes are fully submerged in the liquid. Place the log of goat cheese on top and in the center of the bowl.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Stir the pasta together until the tomatoes have all been crushed and the cheese is thoroughly integrated into the sauce. Spoon into serving bowls and top with the basil.
CREAMY CHEVRE AND BASIL PASTA
Chevre (goat cheese) is a favorite of mine. This is from "Monday to Friday Pasta" by Michele Urvater. The sweetness of the red peppers and the creaminess of the cheese combine to form something greater than their parts. The dish is fast with the aid of a food processor, it comes together in less than 20 minutes
Provided by mary winecoff
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring water to boil for pasta.
- Peel and quarter the onion.
- Core, seed and quarter the red pepper.
- Peel the garlic.
- Place onion, pepper and garlic in food processor and pulse until finely minced.
- (Or chop by hand.).
- Heat the oil in a large skillet over high heat.
- Add the chopped vegetables and saute for a few seconds, until you can just smell the garlic.
- Cover the skillet, reduce heat and cook until vegetables are very tender, about 5 minutes.
- Season to taste with salt and pepper and set aside.
- While the vegetables are cooking, wipe the bowl of the food processor.
- Add the basil and goat chesse.
- Puree until smooth.
- Add pasta to the boiling water and cook according to package directions.
- Drain pasta and return to pot, off the heat.
- Add the cheese puree and the cooked vegetables, tossing to combine.
- Taste and add salt and pepper if necessary.
Nutrition Facts : Calories 245.5, Fat 22.1, SaturatedFat 7.7, Cholesterol 22.4, Sodium 148.2, Carbohydrate 6, Fiber 1.2, Sugar 3.2, Protein 6.9
PASTA WITH TOMATOES AND GOAT CHEESE
The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible - one of the soft goat cheeses we tried seemed a bit too strong for this dish).
Categories Cheese Dairy Herb Olive Pasta Tomato Vegetable Vegetarian Dinner Lunch Goat Cheese Basil Summer Noodle Boil Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.
- While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.
- Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine.
More about "pasta goat cheese basil recipes"
CREAMY GOAT CHEESE PASTA - JO COOKS
From jocooks.com
4.5/5 (74)Total Time 25 minsCategory Dinner, LunchCalories 661 per serving
- Cook pasta: Cook the pasta al dente according to package instructions. Reserve 1 cup of the pasta cooking water.
- Make sauce: Heat the butter in a skillet over medium-high heat. Add the garlic and sauté for 30 seconds to 1 minute, just until the garlic becomes aromatic. Add the goat cheese, half and half and stir. Whisk until smooth.
- Add pasta: Reduce the heat to medium. Add the cooked penne and 1/2 cup of the reserved pasta water to the skillet. Stir well to coat the pasta and let it bubble in the sauce for 1-2 minutes.
- Finish: If you'd like a thinner sauce, add more of the pasta water as needed. Mix in the basil, then season with salt and pepper to taste. Add the lemon juice and zest and more pasta water if needed. Turn off the heat and stir in the Parmesan cheese.
BASIL GOAT CHEESE PASTA SALAD. - HALF BAKED HARVEST
From halfbakedharvest.com
4.6/5 (39)Total Time 45 minsCategory Main Course, SaladCalories 519 per serving
- In a blender or food processor, blend the basil, olive oil, lemon juice, vinegar, garlic, 1 teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed.
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