I’ve really tried to limit the bad carbs during #MeatlessMarch. I didn’t want to fall into the boring steamed veggies with pasta trap that we see as the Vegetarian entrée at so many restaurants. We usually only have pasta about every other week, so I didn’t want us to end up doing more harm than good by going meatless for the month. Eating pasta four nights a week would pretty much void any nutritional benefits we would get from the month.
That said, there is no reason not to indulge every once in a while. Once I saw this pasta I knew I had to make it. I have made a Roasted Red Pepper pasta sauce in the past that I love, but it was missing one key ingredient, GOAT CHEESE! In this dish the red pepper actually tames out the goat cheese, so while you still get a hint of flavor, it’s not a slap you in the face amount.
I know I usually say to substitute if you do not have a specific ingredient, but for this please, please do not use dried basil in place of fresh. I know fresh herbs are a waste of money, buying a huge package then only using a small amount. You will actually use a decent amount in this dish and you can freeze extras to toss in dishes as you need.
My best suggestion for fresh herbs though is to grow your own, or make good friends with your neighbor who grows their own. This year I’m growing basil, rosemary, mint, cilantro, and parsley. My local Ace hardware sells little pots for $1.59 each. I will likely pick up a few more on my next trip. As long as you can remember to water them at least every other day you should have a supply of fresh herbs all summer long.
(also let’s just pretend I spelled Linguine right on the picture above, mmkay?)
- ½ lb pasta (linguine)
- 2 tablespoons butter
- 1 clove garlic, minced
- ½ cup heavy cream
- 4 oz goat cheese
- ¼ cup parmesan cheese, grated
- 2 roasted red peppers, chopped
- Salt and pepper
- 1 handful of basil
- Cook the pasta, while pasta is cooking prepare the sauce.
- For the sauce: Melt the butter in a pan over medium heat, add garlic and cook, stirring often, for about a minute. Add the cream, goat cheese, parmesan and roasted red peppers. Mix thoroughly and allow cheese to melt.
- Remove from heat, season with salt and pepper. Add the basil and puree with either a hand blender or food processor.
Adapted from Closet Cooking