Linguine with Roasted Broccoli and Cauliflower in a Goat Cheese Garlic Sauce

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I have a very well stocked pantry.  I don’t worry much about what’s in it, because I’m always buying supplies when they’re on sale.  I always have what I need in the pantry… except when I don’t.

That’s what happened here. I was going to make a goat cheese sauce and use vegetable stock for the bulk of the liquid, reducing it at the end, making a rich, creamy sauce. So, when I – 3/4 of the way into the recipe went to go get the stock, imagine my shock when there wasn’t any.  No vegetable, no chicken, no beef even! Shocking. I used some pasta water instead, but I had only reserved a cup of it. I would have liked this a little wetter, but my son thought it was perfect. It was still quite tasty, but I’ll be a bit more careful about my stock and broth reserves.

• 1 head of broccoli, florets only cut into larger pieces
• 1 head cauliflower cut into smaller pieces (they’re hardier and if you cut them the same size as the broccoli, the broccoli will burn before the cauliflower is done
• 5 cloves garlic chopped
• 16 oz. goat cheese
• olive oil
• 2 lbs. whole grain linguine

Preheat oven to 350. On a lined baking sheet toss the broccoli, cauliflower and some olive oil, making sure to coat each piece.  Roast for 20-30 minutes until done to your liking.  When it’s done, leave it on the hot sheet and continue with the recipe.

Put up a pot of water for the pasta.  Salt liberally. Add a glub of oil to the water to keep the pasta from sticking.  We’re only going to use one pot for this, so the drained pasta is going to sit for a couple of minutes.  Oil will help it from sticking, or you can toss a little oil into it after draining. Cook the pasta according to package directions, draining about a minute before the package calls for – the pasta will cook a bit more in the sauce.  Reserve a couple of cups of pasta water at least 2, you might not use it all, but better safe than sorry.

Put the pot back on a med/high heat and put oil in the pan, enough to cover the bottom.  The pan should still be hot, so it will heat immediately.  Add the garlic, and saute for a minute or so.  Lower the heat a little and add the goat cheese, stir it around to help it melt.

Add the broccoli, cauliflower and pour the oil left on the pan into the goat cheese mixture.

Toss gently to mix. Add the linguine, and using tongs, toss gently.  This takes a lot of patience, but it’s worth it.  If you try to rush it, you’ll break the pasta.  If it’s too dry, add pasta water a little at a time.

Plate and serve with a little salt, pepper and some grated cheese (I love Locatelli)

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