Easy Goat Cheese & Red Pesto Spaghetti
with Caramelised Cherry Tomatoes
Our red pesto is loaded with sun-dried tomatoes, almonds and chargrilled capsicum so that every bite is packed with flavour. Paired with caramelised cherry tomatoes and creamy goat cheese, this is one seriously tasty spaghetti dish.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 punnet
cherry tomatoes
1 packet
garlic paste
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 pinch
chilli flakes
1 packet
goat cheese
(Contains Milk;)
1 bag
baby spinach leaves
½
lemon
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Place cherry tomatoes, balsamic vinegar and a drizzle of olive oil on a lined oven tray. • Season with salt and pepper and toss to combine. Roast until blistered, 15-20 minutes.
• Meanwhile, bring a large saucepan of salted water to the boil. • Cook spaghetti in the boiling water, stirring occasionally, until al dente, 10 minutes. • Reserve a cup of pasta water, then drain spaghetti. Set aside.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Return saucepan to a medium-high heat with a drizzle of olive oil. • Add garlic paste. Cook until fragrant, 1 minute. • Remove saucepan from heat. Add spaghetti, red pesto, a splash of reserved pasta water and a pinch of chilli flakes (if using). Crumble in 1/2 the goat cheese. Toss to combine. • Add baby spinach leaves, roasted cherry tomatoes and a good squeeze of lemon juice. Toss until combined and slightly wilted. Season.
TIP: Seasoning is key in this dish, so taste and add a little more lemon juice, salt or pepper if you like!
• Divide red pesto spaghetti between bowls. Serve topped with remaining goat cheese.