Goat Cheese Pasta

A creamy sauce that generously coats the pasta, featuring the bold character of melted goat cheese. Cracked black pepper cuts through the richness for a robust dish.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 707
• Protein: 23 g
• Carbs: 77 g
• Fat: 32 g

Ingredients

• 400 g Dried pasta ( raw )
• 200 g Log-shaped goat cheese ( sliced into rounds )
• 200 ml Liquid cream
• 1 piece Yellow onion ( finely minced )
• 1 piece Garlic ( minced )
• 20 g Minimum butter sweet
• 1 pinch Gray sea salt
• 2 pinch Black pepper ground
• 1 pinch Nutmeg

Instructions

1. Cooking the pasta

   Bring a large pot of water to a boil. Salt generously with grey sea salt. Add the dry pasta and cook until al dente, with a slight resistance to the bite.

2. Preparing the base

   In a sauté pan, sweat the minced onion with butter until translucent. Add the pressed garlic without letting it brown.

3. Binding the sauce

   Pour in the light cream and add the sliced goat cheese log. Let it melt over low heat while stirring. The sauce should thicken enough to coat the back of a spoon.

4. Finishing

   Drain the pasta, reserving a ladle of cooking water. Mix the pasta into the sauce, add black pepper and nutmeg. Loosen with a little cooking water if necessary to achieve a glossy finish.

Chef's tips

• Always save some pasta cooking water to emulsify the sauce; it's the secret to creaminess.
• Don't boil the sauce once the goat cheese is added, or it might become grainy.

Storage

Keep for 2 days in the fridge. Reheat with a splash of milk to loosen the sauce.