GOAT CHEESE PASTA RECIPES RECIPES

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BAKED GOAT CHEESE PASTA RECIPE | REE DRUMMOND | FOOD …



Baked Goat Cheese Pasta Recipe | Ree Drummond | Food … image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 45 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes 
3 cloves garlic, sliced 
1 shallot, sliced thin 
2 tablespoons oregano leaves 
1 teaspoon crushed red pepper flakes 
3 tablespoons olive oil 
8 ounces goat cheese 
8 ounces campanelle (or other shaped) pasta 
2 tablespoons pesto 
6 to 8 basil leaves, torn, for garnish 

Steps:

  • Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
  • Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
  • While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
  • Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE RECIPE | GIADA ...



Penne with Butternut Squash and Goat Cheese Recipe | Giada ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 1 hours 8 minutes

Prep Time 8 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Vegetable oil cooking spray
1 (2-pound) butternut or kabocha squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced into 1/2-inch pieces
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted (see Cook's Note)
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan

Steps:

  • Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F. 
  • Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside. 
  • Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly. 
  • While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

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