HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGoat Cheese & Pesto Spaghetti
Goat Cheese & Pesto Spaghetti

Goat Cheese & Pesto Spaghetti

with Caramelised Cherry Tomatoes

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Our red pesto is packed with sun-dried tomatoes, almonds and chargrilled capsicum and gives a boost of flavour with every bite. Paired with caramelised cherry tomatoes and creamy goat cheese, it makes this bowl of spaghetti seriously tasty!

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Easy PrepQuickVeggieUnder 650kcal
Allergens:GlutenMilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 punnet

cherry tomatoes

1 tsp

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 packet


(ContainsGlutenMay be presentSoy, Egg)

1 packet

red pesto

(ContainsMilk, Tree Nuts)

1 packet

dill goat cheese


1 bag

salad leaves

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2589 kJ
Fat24.9 g
of which saturates8.3 g
Carbohydrate72.2 g
of which sugars10.4 g
Protein21.2 g
Sodium291 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. • Slice lemon into wedges. • Place cherry tomatoes, the balsamic vinegar, brown sugar and drizzle of olive oil on a lined oven tray. • Toss to combine and season with a pinch of salt and pepper. Roast until blistered, 15-20 minutes.


• Cook spaghetti in boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return to the pan. • Add red pesto, salad leaves and 1/2 the dill goat cheese. Toss to coat until the leaves have wilted. Season with pepper.


• Add the roasted cherry tomatoes and any tray juices to the spaghetti. Gently toss to combine. Add a squeeze of lemon juice and season to taste.

TIP: Add a splash of pasta water if the sauce looks too thick.


• Divide the pesto spaghetti between bowls. • Crumble over remaining goat cheese to serve.