I can never resist a pasta dish – and when it’s creamy and cheesy then so much the better.
Of course, this dish isn’t the healthiest but damn, it’s so worth it! The sauce is creamy and rich, with the goat’s cheese flavour shining through. The onions are sweet and soft, enhanced with thyme, honey and balsamic. There’s a crunch from some walnuts, some freshness and bite from the rocket.
It’s a comforting bowl, best enjoyed wrapped up in a blanket. It’s perfect for hygge Autumnal evenings!
Recipe (serves 2 generously)
- a knob of butter
- 2 red onion, finely sliced
- 1 of clove garlic, crushed (but left fairly whole)
- 1 tbsp fresh thyme leaves (or 1/2 tsp dried)
- 2 tbsp balsamic vinegar
- 1 tsp Co-op runny honey
- 150g pasta – we loved it with farfelle
- 2-3 teaspoons of soft goat’s cheese
- 1 bag of fresh rocket
- a small handful of walnuts, chopped
Melt the butter in a large frying pan, add the sliced red onion, and fry over a medium heat for 3-4 minutes. Add the garlic and thyme and reduce the heat to low before cooking for 10 mins, stirring occasionally. The onions should be very soft, but not brown. Fish out the garlic clove and discard.
Add the balsamic vinegar and honey and continue cooking over a low heat whilst you cook the pasta. If the onions start to stick, add a spoon of pasta water. Drain the cooked pasta, reserve a mug of cooking water, and add the pasta to the onions. Season well with pepper, then stir through the goat’s cheese – add water gradually if the sauce is too thick.
Serve on a bed of rocket, sprinkle with the walnuts, and enjoy!
What’s your favourite pasta dish?