Get the Recipe:Creamy Goat CheesePasta with Spinach and Tomatoes
This one-pot pasta is just the thing for when you're craving creamy, cheesy pasta. With lots of vegetables, too this one is great as a main dish or as a side for grilled meat.
1/2cupbasil and parsley, coarsely chopped, lightly packed
3Tablespoonsall-purpose flour
1Tablespoonlemon juice
1/2teaspoonsalt, plus more to taste
Freshly ground pepper
Pinchred pepper flakes
2cupsbaby spinach, lightly packed
8-10cherry tomatoes, halved
Freshly grated Parmesan cheese, for serving
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Instructions
Boil pasta in a large pot of salted boiling water according to package directions, usually about 11 minutes, or until al dente.
Meanwhile, combine cheeses, milk, fresh herbs, flour, juice, salt and red pepper flakes in a blender. Blend until fairly smooth.
Place spinach in a colander. When pasta is cooked, pour some of the hot pasta water over spinach to wilt. Set aside. Continue to drain pasta.
Pour mixture from blender into the now empty pasta pot and return to medium heat. Cook, stirring constantly, for about 5 minutes or until sauce is bubbling and thickened.
Add pasta to sauce. Stir constantly for 5 minutes or until pasta is hot and well-coated with sauce. Taste and season with additional salt and pepper, to taste. Stir in cherry tomatoes and wilted spinach. Serve immediately garnished with tomato and gratings of Parmesan.
Notes
Be sure to read the notes above this Recipe Card, where I share more detailedtips, variations and substitution suggestions for this recipe!