This fresh and creamy pasta sauce comes together from few fresh ingredients: perfect for those dinners when you're lacking inspiration! Lemon marries perfectly with our Marinated Goat Cheese, creating a decadent tangy sauce, with some oven roasted broccolini.
Serves 2 people
Ingredients
250g spaghetti, linguine or other long pasta
320g jar of Meredith Dairy Marinated Goat Cheese
bunch of broccolini, ends chopped off
one lemon, juiced
3 garlic cloves, smashed and thinly chopped
bunch of fresh basil, roughly chopped
salt and pepper
1 tbsp of chilli flakes
olive oil
Preparation
Step 1
Preheat oven to 220 degrees. Boil a big pot of water.
Step 2
Put your broccolini on a lined baking tray, and drizzle with olive oil and salt and pepper. Bake in the oven for around 10 minutes, or until crispy.
Step 3
When the water is boiling, salt it generously. Cook your pasta al dente, according to package instructions.
Step 4
On a large frying pan, heat a tablespoon of olive oil, and add garlic. Fry on medium heat until softened.
Step 5
Turn the heat to low. Add 5 cubes of Marinated Goat Cheese, and smash with a spatula into a paste. Add lemon juice and mix, and 1/3 of a cup of the pasta cooking water. The starchiness of the water will help bind the sauce together. Turn the heat off, and season with salt and pepper.
Step 6
Once the pasta is cooked, add instantly to the creamy lemon sauce. Add cooking water if desired to the sauce. Mix chopped basil in.
Step 7
Assemble the pasta on a plate, and top with charred broccolini. Break an additional cube of Marinated Goat Cheese on top if desired. Drizzle with chilli flakes for extra flavour.
