Description
A delicious and creamy baked goat cheese pasta recipe featuring roasted cherry tomatoes, mushrooms, and spinach combined with tangy goat cheese and fresh basil, perfect for a cozy dinner or lunch.
Ingredients
Scale
Main Ingredients
- 400 g Pasta
- ⅓ cup Olive oil
- 500 g Cherry tomatoes
- 100 g Mushrooms
- 1 cup Baby spinach
- 200 g Goat cheese (block)
- ⅓ teaspoon Chili flakes
- ¼ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 2 teaspoon Dried oregano
- 1 cup Fresh basil
- 1 tablespoon Balsamic vinegar
- 5 Garlic cloves
Instructions
- Preheat the Oven: Set your oven to 200°C (400°F) to prepare for roasting the vegetables and goat cheese.
- Prepare the Baking Dish: In an oven-safe baking dish, combine the cherry tomatoes, sliced mushrooms, and baby spinach evenly.
- Season the Vegetables: Toss the tomatoes, mushrooms, and spinach with balsamic vinegar, olive oil, kosher salt, black pepper, minced garlic cloves, and dried oregano to infuse them with flavor.
- Add Goat Cheese: Place a block of goat cheese in the center of the baking dish, arranging the cherry tomatoes around it to ensure even cooking.
- Finish Seasoning the Cheese: Drizzle one tablespoon of olive oil over the goat cheese block, then sprinkle chili flakes and additional oregano on top for a spicy, aromatic touch.
- Bake: Place the dish in the preheated oven and bake for 20-30 minutes, or until the tomatoes are soft and bursting, and the goat cheese is softened and slightly golden.
- Cook the Pasta: While baking, cook pasta in salted boiling water (use one tablespoon of kosher salt) according to package instructions until al dente. Drain and set aside.
- Mash and Mix: Remove the baking dish from the oven. Using a fork, mash the softened goat cheese block, incorporating it with the roasted tomatoes and vegetables to create a creamy sauce.
- Combine with Pasta and Basil: Add the cooked pasta and fresh basil leaves to the baking dish, mixing everything well so the pasta is coated with the cheesy tomato sauce and fragrant basil.
- Serve: Serve hot as a satisfying lunch or dinner, enjoying the creamy, tangy flavors with each bite.
Notes
- Use a sturdy oven-safe baking dish to withstand high oven temperatures.
- You can substitute baby spinach with fresh arugula or kale if preferred.
- For spicier heat, adjust chili flakes quantity to taste.
- Fresh herbs add the best flavor, but dried basil can be used in a pinch.
- Leftover sauce can be refrigerated and served over grilled chicken or vegetables.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 30 mg
