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🍝 Creamy Pasta with Goat Cheese and Tomatoes

590 kcal · 30 min · 4 servings

Ingredients

• 60 g dried tomatoes (in oil)
• 1 small garlic clove
• 3 sprigs basil
• 80 g whole grain pasta (e.g. Linguine or Pappardelle)
• salt
• pepper
• 60 g young goat cheese

Instructions

1. 1. Open the can of tomatoes and pour the liquid through a sieve into a small bowl.
2. 2. Take the tomatoes out of the sieve and chop them roughly into pieces or strips.
3. 3. Peel the garlic cloves and chop them finely.
4. 4. Wash the basil leaves under running water and shake them dry.
5. 5. Pluck the leaves from the stems and chop them roughly if desired.
6. 6. Bring a large pot of water to a boil and add some salt.
7. 7. Cook the pasta in this salted water until it is al dente.
8. 8. Measure out 2 teaspoons of the collected tomato oil.
9. 9. Warm the oil in a pan over low heat.
10. 10. Add the chopped garlic and tomato pieces to the pan.
11. 11. Sauté the ingredients gently until they are warm.
12. 12. Drain the pasta and save some of the pasta water in a cup.
13. 13. Add the drained pasta directly to the pan with the tomatoes.
14. 14. Crumble the goat cheese with your fingers directly over the pasta.
15. 15. Add the reserved pasta water and the basil to the pan.
16. 16. Mix everything well until a creamy sauce forms.
17. 17. Season the pasta to taste with black pepper.
18. 18. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 590
• Protein: 25 g · Fett/Fat: 23 g · Carbs: 66 g