Creamy Garlic & Goat’s Cheese Pasta

With a smooth and balanced profile that is characteristic of goat’s milk, the goat’s cheese simply melts in with the pasta, creating a creamy dish that sings with flavour and is comforting to the very last bite.

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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INGREDIENTS

  • 2 Tbsp. butter
  • 4 garlic cloves, crushed
  • 2 cups cream
  • Salt and freshly ground black pepper, to season
  • 400 – 500g fresh tagliatelle, cooked al dente
  • 80g Parmesan cheese, grated
  • 200g goat’s cheese

METHOD

Melt the butter in a casserole over a low heat. Gently fry the garlic for 1 minute. Add the cream and simmer for 5 minutes. Season to taste.

In a separate pot, boil the pasta until al dente.

Toss the pasta and cream together in a Le Creuset Pasta/Salad Bowl. Sprinkle with Parmesan and crumble over the goat’s cheese.

 

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