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Sun-Dried Tomato and Goat Cheese Pasta Recipe

Name: Sun-Dried Tomato and Goat Cheese Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 200 g sun-dried tomatoes in oil; 1 log (200 g) goat cheese; 1 tsp garlic powder; 1 tsp dried basil; 1/2 tsp red pepper flakes; 1 tbsp balsamic vinegar; 350 g penne pasta; A handful of fresh spinach leaves; 30 g toasted walnuts; 2 tbsp olive oil from the sun-dried tomatoes jar

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This pasta dish is a creamy mix of tangy goat cheese and sweet sun-dried tomatoes. We cook pasta and mix it with a special sauce. It's yummy and easy to make for dinner!

Ingredients

200 g sun-dried tomatoes in oil

1 log (200 g) goat cheese

1 tsp garlic powder

1 tsp dried basil

1/2 tsp red pepper flakes

1 tbsp balsamic vinegar

350 g penne pasta

A handful of fresh spinach leaves

30 g toasted walnuts

2 tbsp olive oil from the sun-dried tomatoes jar

Method

Preheat the oven to 200°C/392°F.

Spread the sun-dried tomatoes and goat cheese in a baking dish.

In a small bowl, mix together the garlic powder, dried basil, red pepper flakes, balsamic vinegar, and 2 tablespoons of oil from the sun-dried tomatoes jar.

Drizzle the mixture over the tomatoes and goat cheese, and bake in the oven for 15 minutes until the cheese is slightly melted.

While the cheese and tomatoes are baking, cook the penne pasta in boiling salted water according to the package instructions, usually about 11 minutes.

Drain the pasta and reserve a cup of pasta water.

Take the baking dish out of the oven and mash the goat cheese and tomatoes with a fork to create a creamy sauce.

Add the cooked pasta to the baking dish and toss well to coat. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.

Stir in the fresh spinach leaves until wilted.

Sprinkle toasted walnuts over the top before serving.

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