Goat's Cheese Fusilli with Honey and Chili Oil
with spinach, cherry tomatoes and pine nuts
This recipe provides 260 grams of vegetables per portion
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
90 g
Wholewheat fusilli
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
10 g
Pine nuts
125 g
Red cherry tomatoes
½
Tomato paste
½ sachet(s)
Mexican-style spices
100 g
Spinach
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
75 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
4 milliliters
Chili oil
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the pasta (see Tip).
- Cook the pasta for 10 - 12 minutes, covered. Reserve 100 ml of pasta water per person, then drain and set aside.
- Heat a clean deep frying pan over medium-high heat and toast the pine nuts for 1 - 2 minutes, or until golden-brown. Remove them from the pan and set aside.
Tip: to save time, use a kettle instead.
- Heat a drizzle of olive oil in the same deep frying pan over medium-high heat.
- Add the cherry tomatoes, tomato paste, Mexican-style spices and balsamic vinegar and cook for 1 minute.
- Add the spinach and cook until wilted.
- Add the cream cheese and half of the goat's cheese and let it melt until it forms a creamy sauce.
- Add the pasta and the reserved pasta water and stir until everything is combined.
- Season to taste with salt and pepper.
Did you know... goat’s cheese not only adds great flavour, but it’s also lower in salt than other cheeses such as Gouda or Parmesan.
- Serve the pasta on deep plates.
- Crumble the rest of the goat's cheese over the pasta.
- Drizzle over the honey and chili oil.
- Garnish with the pine nuts.
