Lemon and goat cheese pasta – a light, zingy, lemony quick pasta, perfect to end summer on a high note. The ingredients and simple and fresh – it makes for a perfect weeknight dinner and goes surprisingly well with basil and peppery Gin and tonic.
I love pasta – quite obsessed actually. Can’t go without whipping some carby deliciousness for too long. From easy cream cheese ones to pancetta Aglio e olio – pasta dishes that come together in no time have to be the best.
When it comes to simple sauces, the ones I favour, to be honest. I associate chunky and heavier sauces with a more wintery setting. But even so, nothing quite matches the simplicity of a no-fuss Aglio e Olio!
Check out my favourites –
Pancetta aglio e olio
Spaghetti al limone
Freshly rolled pumpkin pasta
Linguine in leftover white wine
What is in the Lemon goat cheese pasta?
When your dish is as simple as this one is – it is imperative that you let the ingredients shine through. It is the freshness of the dish that will make it what it is. And goat’s cheese will add on that creamy goodness to cut the lemon.
- Goat cheese : Goat cheese or chevre is made with goat’s milk and ranges from soft spreadable to aged in texture. Often mixed with herbs, chives and more, I used a chived goat cheese from Whitality.
- EVOO : While cooking light pasta like this one, make sure you use a good quality extra virgin olive oil. The distinctive taste makes all the difference. I either use Colavita or Figaro, both easily available in India.
- Basil : A lot of people ask me where do I get fresh basil for pasta dishes. The easiest option is to grow it, it’s low maintainance, grows almost all year long and you get to add the freshness whenever you want.
- Lemon : Use fresh lemons, because you would have to scrape out the zest as well!
- Pasta : You can use any long pasta – spaghetti, linguine, capellini. I always prefer capellini, it’s thin, and so light. Check out this sauce and pasta pairing guide for more.
Ingredients for Lemon and Goat Cheese pasta – serves 4
- Pasta – 8 oz
- Salt – 2 tbsp
- Garlic – 2 tbsp, finely chopped
- EVOO – 1/4 cup
- Chilli flakes – 1-1/2 tbsp
- Lemon juice – 2 tbsp
- Lemon zest – 1 tbsp
- Pasta water – 1/2 cup
- Goat cheese – 3 tsp
- Fresh basil leaves – to top
- Salt – to taste
Method
- In a large pot, add water and salt and bring to a boil. Add the pasta and cook according to the packet instructions – capellini cooks in about 10 minutes.
- In a pan, heat olive oil. Add chopped garlic and cook for a minute on low heat.
- Add chilli flakes and cook for another 30 seconds.
- Using a slotted spoon, add the pasta, lemon juice, lemon zest, and pasta water. Mix on low heat.
- Mix in the goat’s cheese and stir well. Cook for about 2 minutes on low heat. Adjust the salt according to your taste.
- Chop fresh basil leaves and mix well.
Serve with some extra goat cheese (optional) and more basil leaves!
Lemon & goat cheese pasta
Ingredients
- 8 oz Pasta
- 2 tbsp Salt + more to taste
- 2 tbsp Garlic finely chopped
- ¼ cup Olive oil extra virgin
- 1½ tbsp Chili flakes
- 2 tbsp Lemon juice
- 1 tbsp Lemon zest
- ½ cup Pasta water
- 3 tsp Goat cheese
- ⅓ cup Fresh basil leaves
Instructions
- In a large pot, add water and salt and bring to a boil. Add the pasta and cook according to the packet instructions – capellini cooks in about 10 minutes.
- In a pan, heat olive oil. Add chopped garlic and cook for a minute on low heat. Add chilli flakes and cook for another 30 seconds.
- Using a slotted spoon, add the pasta, lemon juice, lemon zest, and pasta water. Mix on low heat.
- Mix in the goat’s cheese and stir well. Cook for about 2 minutes on low heat. Adjust the salt according to your taste.
- Chop fresh basil leaves and mix well. Serve with some extra goat cheese (optional) and more basil leaves!
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