One-pot pasta with goat’s cheese and spinach
This pasta combines wilted spinach and soft goat's cheese to create a creamy and rich dish. Garnish with some extra parmesan, and enjoy as a super simple midweek meal
Walnut, anchovy, chard and goat’s cheese pasta
Serves 2
Easy
Prep:
Cook:
Using goat’s cheese to create the creamy sauce brings a lovely tang to this pasta dish
Skip to ingredients
- 75g walnuts
- 2 tbsp olive oil
- 200g spaghetti
- 1 shallotfinely sliced
- 200g swiss chardstems finely chopped, leaves roughly chopped
- 2 garlic clovesthinly sliced
- 3 anchovy fillets
- 1 tsp dried chilli flakes
- 80g soft goat’s cheese
- 1 lemonzested and juiced
Nutrition: per serving
- kcal906
- fat49g
- saturates12g
- carbs81g
- sugars5g
- fibre7g
- protein31g
- salt1.8g
Method
step 1
Heat a large deep frying pan over medium heat and, once hot, toast the walnuts for 4-5 mins until golden. Tip into a heatproof bowl and cool slightly before roughly chopping.
step 2
Cook the spaghetti in a pan of boiling salted water following pack instructions, reserving some of the cooking water. Meanwhile, heat the oil in the frying pan. Once the oil is shimmering, cook the shallot and chard stalks with a pinch of salt and some black pepper for 5-6 mins until starting to soften.
step 3
Stir in the garlic and anchovies, and cook for 1-2 mins until the garlic has softened and is fragrant and the anchovies have melted. Stir in the chilli flakes and chard leaves.
step 4
Continue to cook for a minute or so to wilt the leaves, then turn down the heat to low and toss in the pasta, cheese and 2-3 ladlefuls of the pasta cooking water. Stir the pasta well to emulsify the cheese to create a creamy sauce.
step 5
Stir through the lemon zest and juice, and most of the chopped walnuts. Divide the pasta between two bowls, then top with the remaining walnuts and a twist of black pepper.
