Goat Cheese Pasta - Creamy Sauce with Walnuts
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 people
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Course
Main Course
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Cuisine
French
Goat Cheese Pasta - Creamy Sauce with Walnuts
Description
This dish begins by toasting walnuts to enhance their flavor and texture, either under a grill or in a dry pan. Garlic is gently fried in olive oil without browning to avoid bitterness. Fresh herbs like rosemary mingle with the melting goat cheese and cream to form a smooth sauce seasoned with salt and pepper. Cooked fresh pasta is then drained and tossed with the sauce and toasted walnuts to distribute the flavors evenly.
The creamy goat cheese base yields a silky texture with a mild tang that works well with the crunchy walnuts and optional smoky lardons. Fresh spinach can be included for color and additional texture. The recipe highlights the regional cheese and pairs naturally with white wines such as Sauvignon Blanc or Chenin Blanc from the Loire.
Measurements are best made with digital kitchen scales for accuracy. Using fresh pasta shortens cooking time and enhances the dish’s freshness, but dried pasta can be used if prepared accordingly.
Ingredients
- 2 (100g/3½oz small cheeses) Crottin de Chavignol cheese or good quality matured goat cheese (about ½ cup)
- 2 tablespoon walnuts
- 3 cloves garlic peeled, core removed & chopped finely
- 4 tablespoon olive oil extra virgin
- 1 tablespoon rosemary finely chopped (or herbes de Provence, or thyme, fresh
- 115 g (4oz/½ cup) cream 15% fat, half fat
- 100 g (3.5oz) lardons OPTIONAL, or bacon bits
- 250 g (9oz) fresh pasta (recipe link below)
- handful spinach optional, fresh leaves
Instructions
- Toast the walnuts under the grill for a couple of minutes (keep an eye on them, as you don't want them to burn) or dry-fry in a non-stick frying pan. Set aside.
- Gently fry the chopped garlic in the olive oil for a minute but don't brown (it will otherwise turn bitter). Add the fresh herbs then chopped goat cheese and leave it to melt then add the cream, plus salt and ground pepper to taste.
- Meanwhile, prepare the pasta according to packet instructions. I prefer using fresh pasta which only takes a couple of minutes but if you use dried pasta, prepare the pasta more in advance or take the sauce off the heat so as not to overcook.
- Drain the pasta and toss into the pan with the sauce, sprinkling over the toasted walnuts.
Notes
- The creamy sauce combines tangy goat cheese with fresh rosemary and garlic for balanced flavor.
- Toast walnuts carefully to prevent burning and enhance crunch.
- Use fresh pasta for quicker cooking and best texture, or dried pasta cooked to package instructions.
- Pair this dish with Sauvignon Blanc or fruity Chenin Blanc wines, ideally from the Loire region.
- Accurate measurement with kitchen scales improves consistency in this recipe.
User Reviews
Overall Rating
5
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