My husband and I have made the decision to start eating more meatless meals.
We are not cutting meat completely out, just back. Way back.
That being said, I have to tell you, we have not missed it. Not even a little bit.
I think it has a lot to do with meals like this Goat Cheese & Sun-dried Tomato Pasta.
We just add a salad with lots of fresh vegetables in it along side a bowl of sliced cucumbers
marinated in a little dressed up vinegar, and we are good to go.
The entire meal takes just minutes to throw together and let me tell you, it was so good.
Not too heavy and perfectly creamy from the delicious goat cheese (no cream needed). The Parmesan added a little punch of saltiness and the hit from the sun-dried tomatoes...oh my goodness. Everything came together perfectly. Lets not forget the fresh basil. I mean...fresh basil, right?
I would venture to say, if a person wasn't partial to goat cheese, cream cheese would work in a pinch.
Fast and easy to prepare, a few simple ingredients, and huge flavor.
8 oz spaghetti, reserve 1 cup of cooking liquid
2 tbsp of oil from the sun-dried tomatoes
1/2 onion, chopped
2 cloves garlic, minced
Pinch of red pepper flakes
Salt & Pepper
1/2 cup sun-dried tomatoes with herb, rough chop
4 oz of goat cheese
1/4 cup fresh grated Parmesan cheese, plus more for serving
1/4 cup fresh chopped basil
Cook spaghetti in salted water according to package instructions. Save 1 cup of the cooking water, then drain spaghetti.
Heat oil in a large skillet over medium heat. Add onion, red pepper flakes, a pinch of salt and pepper and saute until the onion softens. Add garlic and cook 1-2 minutes more. Stir in tomatoes and 1/2 cup of the reserved water. Stir in crumbled goat cheese and the 1/4 cup Parmesan. Stir until melted. Add spaghetti stirring to combine and add more water if needed/desired. I ended up adding apprx. 3/4 cup of the water. Taste for seasoning, adding more salt and pepper to taste.
Serve with more grated Parmesan and basil, if desired.