I survived my Senior year of college solely on pasta stir-frys. First of all, anything fresh did not stay in my fridge for too long. Second of all, pasta stays for forever + ever.
I never said I was the best at meal planning, however, I am logical at times.
Pasta has great flavor on its own, but I love using it to build flavor according to what I am craving at the moment. The only ingredient I might not combine with pasta is chocolate, but otherwise bring it on.
Right now I am striking a balance between Fall + Spring flavors, so that is where this pasta dish fits in.
Crispy, earthy brussels sprouts, bright cherry tomatoes + tangy goat cheese all combine into one epic pasta dish.
You can eat this fresh after making or allow it to chill for a cold pasta salad.
I'm always looking for inspiration so do you have a go to pasta recipe? Share it in the comments!
Vegetable Goat Cheese Pasta
- 1 pound bowtie pasta, cooked
- 1.5 cups brussels sprouts, sliced thinly
- 1 cup cherry tomatoes, halved
- 1/2 lemon, juiced
- 2 tablespoons olive oil
- 1/2 teaspoon dried basil
- Pinch of red pepper flake
- 4 ounces goat cheese
- Grated parmesan, to serve
- In a large saute pan heat a swirl of olive oil on medium heat. Once the pan is warm, add the sliced brussels sprouts. Stir occasionally until the brussels sprouts are softened + slightly crisp on the edges.
- Add the cherry tomatoes, allowing the tomatoes to softened as well.
- Add the pasta + toss everything to throughly combine. Add the lemon juice, olive oil, dried basil + red pepper flake. Toss everything once again.
- To finish, take the pan off the heat + add the goat cheese. Stir the goat cheese into the pasta, allowing the goat cheese to melt into the sauce.
- Serve with grated parmesan for an extra kick.