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
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
Preheat oven to 220 degrees. Boil a big pot of water.
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.
When the water is boiling, salt it generously. Cook your pasta al dente, according to package instructions.
On a large frying pan, heat a tablespoon of olive oil, and add garlic. Fry on medium heat until softened.
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.
Once the pasta is cooked, add instantly to the creamy lemon sauce. Add cooking water if desired to the sauce. Mix chopped basil in.
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.