Pâtes au fromage de chèvre au four

Ingrédients

• 400 g pasta (I’ve used spaghetti)
• 400 g cherry tomatoes (I’ve used mixed tomatoes)
• 150 g goats cheese
• 80 g pitted kalamata olives
• 1 bunch brocollini
• 8 garlic cloves
• 6 sprigs fresh thyme
• 1 teaspoon dried oregano
• ½ teaspoon chilli flakes (more/less as preferred)
• Salt and pepper to taste
• Handful fresh basil leaves

Préparation

1. 1

   Preheat oven to 200°C/400°F

2. 2

   Place cherry tomatoes and garlic in an oven dish, slice in half if using larger tomatoes in the mix

3. 3

   Slice kalamata olives in half and add to the dish

4. 4

   Cut brocollini in half in width on an angle and if stalks are thick, slice in half lengthways before adding to the dish

5. 5

   Pour over olive oil, add thyme leaves, season with salt and pepper and give it all a mix with your hands to ensure all the veggies are nicely coated

6. 6

   Make space in the middle of the oven dish and place the goats cheese in the gap so that the vegetables are surrounding the cheese

7. 7

   Season the cheese with salt, chilli flakes, oregano and a drizzle of olive oil. Place in the oven for 20 minutes

8. 8

   When the veggies have 10 minutes remaining, start to cook the pasta in heavily salted water. As always, don’t forget to save some of the pasta water on the side.

9. 9

   Remove oven dish and gently peel the garlic cloves. Mash them with a fork in the same dish.

10. 10

    With a spoon, break up the goats cheese, it should be extremely creamy and just fall apart. Mix all the ingredients together to a lovely creamy and saucy mixture.

11. 11

    Add the cooked spaghetti straight into the oven dish and mix altogether. Add a splash of pasta water to help it all come together to a silky creamy pasta and enjoy!