Pasta with Creamy Goat Cheese and Thyme
Love goat cheese? Here is a simple and quick sauce to make with the subtle but distinct flavour of goat cheese. A few toasted pine nuts sprinkled on top add buttery flavour and a bit of texture. Thyme goes nicely with this flavour palette. Serve with a glass of white wine such as Sauvignon Blanc or Pinot Grigio. Their crisp acidity will balance the creamy sauce.
1/2 lb pasta (spaghetti, linguine, spaghettini etc.)
1 cup chicken or vegetable stock
1/2 cup white wine (same one you’d be drinking at dinner)
1/2 cup cream
1 cup goat cheese
1/3 cup pine nuts
Fresh thyme leaves or parsley, chopped
Bring the stock and wine to a boil. Continue cooking on medium-high heat until the liquid is reduced by 1/3. Reduce heat to medium and add cream and goat cheese. Cook on medium-low heat until cheese has melted and the sauce is smooth.
Bring a large pot of water to a boil. Add salt, then add the pasta and bring back to a boil. Cook, stirring the pasta a few times until it is almost ready (not quite al dente). Drain and return to the pot.
Add the sauce to the pasta, set over medium heat and continue cooking until the sauce is thick and coats the pasta, about 2 minutes. Toss the pasta with the sauce as it cooks (using tongs).
Add a handful of chopped flat leaf parsley or a few fresh thyme leaves and sprinkle pine nuts on top.
Pile the pasta in individual pasta bowls and serve immediately.