This creamy, rich, earthy pasta dish is a fantastic vegetarian recipe. The key is to oven-dry your tomatoes with balsamic vinegar and black pepper. The resulting zingy intensity of the tomatoes cuts through the rich creaminess of the goat’s cheese, and though it takes a little effort, it is well worth it. This is the perfect dinner party main course or weekend treat that the whole family will love. Serve with grated Parmesan and garnish with fresh parsley and enjoy.
- 6-8 oven-dried tomatoes (see method, below)
- 1tbsp balsamic vinegar
- 1tbsp extra virgin olive oil
- 1tsp freshly ground black pepper
- 1tsp olive oil
- ½onion, finely chopped
- 1 garlic clove, finely chopped
- 250ml double cream
- 200g mild goat’s cheese, chopped
- Leaves from 4-5 sprigs lemon thyme
- 200-300g fresh pappardelle pasta
First oven dry the tomatoes (any variety will do). Pre-heat the oven to 120°C/250°F/Gas Mark ½. Slice the tomatoes in half and arrange them on a tin-foil-lined baking sheet, cut sides facing up.
Drizzle with balsamic vinegar, extra virgin olive oil and sprinkle with black pepper. Put in the oven and leave them to dry out for approx. 2 hours.
Remove the seeds and mushy bits and return to the oven for another 20 mins. Remove and transfer to a bowl until the final stage.
Heat the oil in a large frying pan and gently cook the onions and garlic until soft.
Add the double cream and gently heat, then add the goat’s cheese until it melts.
In a large saucepan of boiling water, cook the papparelle according to packet instructions, approx. 4-5 mins, until al dente.
Transfer the pasta to the sauce and mix thoroughly, then add the oven-dried tomatoes. Serve sprinkled with thyme leaves.
Top tip for making Goat’s cheese and oven-dried tomato pappardelle
If you haven’t got the time to oven-dry your own tomatoes, use sun-dried tomatoes from a jar. This will reduce the cooking time by 2½ hours.