Roasted Garlic Goat Cheese And Tomato Pasta Recipes

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BAKED GOAT CHEESE PASTA



Baked Goat Cheese Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish

Steps:

  • Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
  • Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
  • While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
  • Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

DITALINI WITH ROASTED TOMATO SAUCE AND GOAT CHEESE



Ditalini with Roasted Tomato Sauce and Goat Cheese image

Make this because it tastes awesome. What the hot oven does to the deep red San Marzano tomatoes is a wonder to behold, and produces a pasta sauce with some serious depth of flavor. The always entertaining ditalini are a perfect medium for the rich sauce, smoky oregano, and creamy goat cheese.

Provided by Chef John

Categories     Main Dish Recipes     Pasta

Time 1h45m

Yield 6

Number Of Ingredients 11

¼ cup olive oil
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
½ onion, sliced
6 cloves garlic, crushed
¼ teaspoon red pepper flakes
2 teaspoons chopped fresh oregano
2 cups cold water
1 teaspoon chopped fresh oregano
salt and ground black pepper to taste
1 (16 ounce) package ditalini pasta
2 tablespoons fresh goat cheese, crumbled

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Drizzle olive oil over the bottom of a 9x13-inch casserole dish. Pour tomatoes and their juices into the dish; cut each tomato into 3 pieces. Sprinkle in onion, garlic, red pepper flakes, and 2 teaspoons oregano; stir to combine.
  • Roast in the preheated oven for 1 hour. Remove dish from oven, stir briefly, return to oven and roast for an additional 15 minutes.
  • Transfer roasted tomato mixture to a saucepan; pour in water. Process mixture with an immersion blender or potato masher until desired sauce consistency is reached. Stir in 1 teaspoon oregano. Season with salt and black pepper to taste. Set aside.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ditalini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 8 to 10 minutes. Drain well and return to pot.
  • Pour tomato sauce over ditalini; stir to combine. Stir in goat cheese.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 64 g, Cholesterol 1.9 mg, Fat 11.1 g, Fiber 4.1 g, Protein 11.7 g, SaturatedFat 2 g, Sodium 207.3 mg, Sugar 6 g

ROASTED CHERRY TOMATOES WITH GOAT CHEESE



Roasted Cherry Tomatoes With Goat Cheese image

This salad may look fancy, but it is so simple and easy to make. It is a great way to use up a lot of cherry tomatoes you have in your fridge. It can be served at room temperature or chilled. For more healthy gluten-free pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories     Free Of...

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 cups cherry tomatoes
1 tablespoon olive oil
1 teaspoon balsamic vinegar
salt and pepper
2 tablespoons goat cheese, crumbled
6 basil leaves, chiffonaded

Steps:

  • Preheat oven to 375ºF/180ºC degrees.
  • Place cherry tomatoes in an oven-proof shallow pan.
  • Drizzle olive oil and roast for about 15 minutes until tomatoes are soft.
  • Transfer the tomatoes to a bowl. Add balsamic vinegar, salt and pepper and toss gently. You can refrigerate it at this point if serving it chilled.
  • Transfer to a plate and top with goat cheese and basil leaves.
  • Infuse love and serve!

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