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Goat Cheese & Pesto Spaghetti

Goat Cheese & Pesto Spaghetti

with Caramelised Cherry Tomatoes

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The caramelised cherry tomatoes provide delicious bursts of sweet goodness as you tuck into this warming bowl of pasta. Hints of tangy goat cheese and buttery pine nuts add a touch of class and compliment the pesto perfectly, just as they should. Belissimo!

Allergens:NutsWheatMilk
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 punnet

cherry tomatoes

1 packet

pine nuts

(ContainsNuts)

1 packet

spaghetti pasta

(ContainsWheat)

½ unit

lemon

1 bag

baby spinach leaves

1 tub

traditional pesto

(ContainsNuts, Milk)

1 packet

goat cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)3085 kJ
Fat33.6 g
of which saturates6.5 g
Carbohydrate80.8 g
of which sugars7.5 g
Protein25.3 g
Sodium327 mg
Utensils
Utensils
Large Pan
Baking Paper
Baking Tray
Strainer
InstructionsPDF
Instructions
GET PREPPED
GET PREPPED
1

Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil.

ROAST THE CHERRY TOMATOES
ROAST THE CHERRY TOMATOES
2

Place the cherry tomatoes, balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) on an oven tray lined with baking paper. Toss to combine and season with a pinch of salt and pepper. Roast on the top rack for 15-20 minutes, or until blistered. In the last 4-5 minutes of cook time, add the pine nuts to the side of the oven tray to toast.

COOK THE PASTA
COOK THE PASTA
3

Add the spaghetti to the saucepan of boiling water and cook for 8 minutes, or until ‘al dente’, stirring occasionally to ensure the pasta doesn’t stick. Drain, return to the saucepan and add a drizzle of olive oil to prevent sticking.

Add the spinach
Add the spinach
4

Using your fingers, tear 1/2 the goat cheese into small chunks. Once the spaghetti is back in the saucepan, add the traditional pesto and torn goat cheese and toss to combine. Add the baby spinach leaves to the spaghetti and toss until slightly wilted. Season with a good grind of pepper.

Add the tomatoes
Add the tomatoes
5

Add the pine nuts and roasted cherry tomatoes (and any tray juices) to the spaghetti. Gently toss to combine. Add a small squeeze of lemon juice and season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste and add a little more lemon juice, salt or pepper if you like!

SERVE UP
SERVE UP
6

Divide the pesto spaghetti between bowls and garnish with the remaining goat cheese.