Rotelle with Tomato and Goat Cheese Sauce

Print PDF

Wow. This was so delicious and I really didn’t intend to post it until I was halfway through cooking it. Therefore there aren’t many pictures and we do have other recipes that are similar, but after tasting it I decided that it was something I needed to share.  A couple of different ingredient, a little bit of technique and you’ve got a delicious, nutritious, vegetarian meal in less than 20 minutes. So. Good.

1 package whole wheat rotelle (I used Hodgson Mill, but you could use any kind of pasta you wanted)
3 Tablespoons Olive Oil
5 cloves of garlic
4 plum tomatoes, chopped
1/2 Tablespoon red pepper flakes
5 Tablespoons Sundried tomatoes (rehydrated, or packed in oil – and really the amount doesn’t matter, use whatever and how much you want)
Vegetable Broth (about 2 cups)
8-10 oz. goat cheese
Big bunch of fresh baby spinach
salt and pepper to taste

Put a large pot of salted water up to boil.  Heat a large sauce pan (I used a dutch oven type) on med/high and add the olive oil.  When it’s hot, add the garlic and plum tomatoes.  Saute for a couple of minutes until the tomatoes are starting to break down. Add the red pepper flakes and sundried tomatoes and saute for about 2 minutes.  Add the broth and allow it to cook away.  If it boils down a little bit, that’s ok.

At this point the water should be boiling.  Add the pasta and cook according to the package directions.  About 2 minutes before it’s done, add the goat cheese to the sauce pot and stir to melt and combine (What you’re looking for is the sauce becomes a bit more creamy).  You can either add some salt and pepper here, or do it on the plate – your choice.

Drain the pasta and put back in the pasta pot, keep it off the flame, the pot and the pasta are hot enough.  Add the spinach and toss to wilt just a little.  Pour the sauce into the pasta pot over the pasta and spinach and using tongs (I find it easiest), toss well, but carefully.

Delicious!

Some other recipes with similar ingredients:

Angel Hair with Goat Cheese Spinach and Sun Dried Tomatoes or Dinner in a Flash

It is OK to use my photos or content provided a link back and proper crediting is given