Spinach Goat Cheese Pasta

This 20-minute Spinach Goat Cheese Pasta recipe is creamy and tangy, with freshness from the spinach, basil, and parmesan!

📝 Ingredients

• 12 ounces pasta (350g (I used rigatoni))
• 1 tablespoon vegetable oil
• 1 onion (finely diced)
• 2 cloves garlic (minced)
• 5 cups spinach (150g)
• 5 ounces goat's cheese (150g)
• 1/4 teaspoons salt
• 1/4 teaspoons pepper
• 2 tablespoons parmesan cheese (grated)
• 2 tablespoons basil (freshly chopped)
• 2 teaspoons red chili flakes

👨‍🍳 Instructions

1. 1Boil the pasta according to package instructions.
2. 2Sautee: Meanwhile, heat the oil in large sautee pan over a medium heat. Add the onion and cook, stirring often, until translucent but not browned, about 7 minutes. Stir in the garlic and cook for a further minute.
3. 3Reserve: When the pasta is cooked, reserve 1 cup of the cooking water and drain.
4. 4Sauce: Add ½ cup of the pasta cooking water to the pan of onions, and stir in the goat’s cheese. Heat, stirring often, for 2 minutes until the cheese melts. Add more of the pasta cooking water if necessary to create a sauce.
5. 5Stir in the pasta and the spinach and heat until it wilts. Season with salt and pepper.
6. 6Serve topped with the parmesan cheese, basil and chili flakes.