I’m back again with another weeknight pasta meal for busy parents and fussy eaters. This time I’m doing a roast tomato and goats cheese pasta. This is for two reasons: it’s great for those in the Southern Hemisphere because it’s full of summery flavours and great for those in the Northern Hemisphere because it’s lush and silky and can be fiery if you want. Roasted tomato and goats cheese pasta is an absolute sinch to knock out as well.
Roasted tomato and goats cheese pasta
The one thing that you’ll need for this is a bit more time. It’s not a 30-minute meal but only because you want to make sure those tomatoes are roasted so that they become soft, juicy and the skin blends well. Tomato skin requires time. If you don’t cook it a lot then it will be tough and bitter. You want to make sure it’s cooking so that it will wizz into a paste.
Although it requires some time in the oven, it is still a hands-off meal as you don’t need to be watching it like a hawk. Because of this, I still recommend this for busy weeknights.
Besides this, even the newest cooks can nail this. And, it keeps great for leftovers for the office the next day – everyone wins!
Feeling cheesy
Although roasted tomato and goats cheese pasta has goats cheese in its title, it still has two different kinds of cheese. The goats cheese, of course. But, it’s pasta at the end of the day! So, it also includes pecorino romano. Goats cheese is smooth and silky and will melt down and the pecorino romano will give it some bite – not to be missed.
Tomato, tomato
I’ve again used cherry tomatoes for the recipe. They tend to break down easier in the blender and are sweeter. I have also opted for golden cherry tomatoes but red cherry tomatoes will work just as well!
Which pasta for Roasted tomato and goats cheese pasta?
I’ve recommended angel hair pasta. I think that it’s a fun pasta shape that can be covered in thick sauce. However, I think this is a bit of a ‘whatever you’ve got in the pantry’ recipe. Short or long, anything will do!
FAQ for Roasted tomato and goats cheese pasta
Will the sauce keep?
The sauce will keep for a while if you pop it in a jar in the fridge.
What else can I have it with?
This pasta sauce would also suit a gnocchi if you’re more after that sort of thing! It also would suit a sandwich or toast for a delicious working from home lunch. I always like to reserve some of the roasted tomatoes to serve them on toast with goats cheese. A bit of a deconstructed version of this pasta!
What else can I add to it?
Protein, definitely. Bacon or chicken would be delicious. You could also add in lots of veggies. Broccoli or even spinach. Grated carrots and capsicum can be cut down and hid from little ones who are in their veggie hating stage.
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Images by Alanna Penna Photography.
Roasted tomato and goats cheese pasta
Ingredients
- 250 g angel hair pasta
- 500 g golden cherry tomatoes
- 1 garlic bulb halved
- 1 shallot peeled and halved
- 1 tbsp chilli oil optional
- 3 tbsp olive oil
- 50 g goats cheese +10g extra to serve
- 50 g pecorino romano grated
- fresh basil to serve
- chilli flakes to serve (optional)
- sea salt + black pepper
Instructions
- Preheat oven to 170 degrees C / 340 degrees F
- Place the tomatoes, garlic, shallot and chili oil into an oven proof dish. Season generously with salt and pepper and drizzle with olive oil. Bake for 1 hour.
- Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to ½ - 1 cup of pasta water.
- Allow the garlic to slightly cool and then squeeze out the cloves. Place all ingredients from the baking time, along with its juices, and the goats cheese into a food processor and blend until smooth and well combined.
- In a fry pan on a low heat, combine the sauce and pasta. Slowly incorporate the pasta water and the cheese until you have a silky and glossy texture. You may not need all of the pasta water so do this step slowly.
- Serve with freshly sliced basil, chili flakes and an extra sprinkling of goats cheese.
This recipe is divine! So easy, yet so delicious. Perfect for busy weeknight dinners. I will admit, I don’t have a scale at my home to weigh the ingredients out and don’t know what the right comparison from grams to cups or tablespoons would be, but every time I have made this by just eyeballing it, it has come out wonderful. Thanks for such an amazing recipe!
So happy to hear that you like it!!
I made this for my family and we all agreed that it was delicious and it was so easy to make. Thank you Daen
I am so happy to hear this!