Goat cheese—oh, the creamy, tangy delight that seems to elevate any dish it’s paired with! Whether you’re a seasoned chef or someone who just loves to experiment in the kitchen, these goat cheese dinner recipes offer a burst of flavor that’s both unexpected and comforting. Picture this:
a crisp fall evening, a glass of Chardonnay in hand, and a warm goat cheese tart fresh out of the oven. Blissful, right?
Steps
- Prepare the Brussels sprouts by trimming and halving one part, and shredding the remainder using a mandoline or knife. Set aside for later use.
- Cook your chosen pasta in salted water, following the package instructions, but stop just before it reaches al dente. Before draining, reserve 1 1/4 cups of the pasta cooking water.
- While the pasta is cooking, heat olive oil in a large sauté pan over medium-high heat. Add the halved Brussels sprouts and cook for 4 to 5 minutes until they are golden-brown. Add shredded Brussels sprouts, shallots, garlic, and a pinch of red pepper flakes to the pan with 1 tablespoon of oil from the sun-dried tomatoes. Sauté for another 3 minutes until the vegetables soften.
- Mix in the sun-dried tomatoes and season the vegetables with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat once combined.
- In a blender, combine goat cheese, lemon zest, lemon juice, the remaining salt and pepper, and 1 cup of reserved pasta water. Blend until the mixture is smooth and creamy.
- Return the drained pasta to the pot and set it over medium-low heat. Add the pan of vegetables and the goat cheese sauce, stirring constantly for 2 to 3 minutes until the sauce thickens and coats the noodles. If necessary, add an additional 1/4 cup of pasta water to reach the desired consistency. Stir in the fresh basil and toasted pine nuts just before serving.
Ingredients
- 12 oz. uncooked pasta of your choice
- 1 lb. Brussels sprouts (alternative: broccoli florets)
- 2 Tbsp. extra-virgin olive oil
- 1/2 cup finely chopped shallots
- 4 garlic cloves, minced
- 1 pinch red pepper flakes
- 1/2 cup sun-dried tomatoes packed in oil, plus 1 to 2 Tbsp. of the oil from the jar
- 1 tsp. kosher salt, divided
- 3/4 tsp. freshly ground black pepper, divided
- 1 (4-oz.) log of goat cheese
- 1 tsp. lemon zest plus 1 Tbsp. fresh lemon juice
- 1/4 cup chopped fresh basil leaves
- 1/4 cup toasted pine nuts (optional)
FAQ
- Can I use a different type of cheese instead of goat cheese?
- Yes, you can substitute goat cheese with a creamier variety of feta, such as French goat’s or sheep’s milk feta, which can provide a similar creamy texture.
- What can I use instead of Brussels sprouts?
- If you’re not fond of Brussels sprouts, you can replace them with broccoli florets for a similar texture and nutrient boost.
- How can I add protein to this dish?
- You can enhance the protein content by incorporating grilled or sautéed chicken or shrimp. Alternatively, using a chickpea or lentil-based pasta can offer a plant-based protein boost.
- Can this dish be prepared in advance?
- Yes, you can prepare the Brussels sprouts by halving and shredding them up to a day in advance. Keep them refrigerated in an airtight container until you’re ready to cook.
- How should I store and reheat leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave, stirring every 30 seconds to ensure even heating, and add a little water or broth if the sauce becomes too dry.
Tips
- Pre-cook Preparation: To save time on the day of cooking, prepare the Brussels sprouts in advance by slicing half and shredding the other half up to a day ahead. Store them in an airtight container in the refrigerator.
- Enhance Flavor with Sun-Dried Tomato Oil: Use the oil from the sun-dried tomato jar to sauté the vegetables. This adds an extra layer of flavor to the dish, complementing the sun-dried tomatoes themselves.
- Thin Sauce Solution: If the goat cheese sauce appears too thin, continue cooking and stirring it with the pasta over medium-low heat. The sauce will thicken as it combines with the pasta.
- Rehydrating Leftovers: When reheating leftovers, add a splash of water or broth to restore the creamy consistency of the sauce, as it might dry out in the fridge. Stir the pasta every 30 seconds in the microwave for even heating.
Equipment
- Mandoline: For thinly slicing or shredding Brussels sprouts.
- Blender or Nutribullet: To blend the goat cheese pasta sauce until smooth.
- Large Sauté Pan: Essential for cooking the vegetables.
- Dutch Oven or Stockpot: Required for cooking the pasta.
