HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBasil Pesto & Goat Cheese Spaghetti
Basil Pesto & Goat Cheese Spaghetti

Basil Pesto & Goat Cheese Spaghetti

with Caramelised Cherry Tomatoes

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Our traditional basil and pine nut pesto gives a boost of flavour with every bite. Paired with caramelised cherry tomatoes and a creamy goat cheese, this bowl of spaghetti is undeniably tasty!

Allergens:Tree NutsGlutenMilk

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 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet


(ContainsGlutenMay be presentSoy, Egg)

½ unit


1 bag

baby spinach leaves

1 tub

traditional pesto

(ContainsTree Nuts, Milk)

1 packet

goat cheese


2 clove


1 bunch


1 pinch

chilli flakes

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2950 kJ
Fat29.8 g
of which saturates7.4 g
Carbohydrate82.5 g
of which sugars7.9 g
Dietary Fibre0 g
Protein23.1 g
Cholesterol0 mg
Sodium455 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Place the cherry tomatoes, garlic, balsamic vinegar and olive oil (4 tsp for 2 people / 2 1/2 tbs for 4 people) on an oven tray lined with baking paper. Season with salt and pepper and toss to combine. Roast on the top oven rack until blistered, 15-20 minutes.


While the tomatoes are roasting, heat a medium saucepan over a medium-high heat. Add the pine nuts and toast, tossing occasionally, until golden, 2-3 minutes. Set aside. Fill the medium saucepan with salted water and bring to the boil.


Add the spaghetti to the saucepan of boiling water and cook, stirring occasionally, until 'al dente', 10 minutes. Reserve 1/4 cup of pasta water, then drain the pasta, return to the saucepan and drizzle with olive oil to prevent sticking. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.


Pick and thinly slice the basil leaves. When the spaghetti is back in the saucepan, add the traditional pesto, a splash of the reserved pasta water, a pinch of chilli flakes (if using) and crumble in 1/2 the goat cheese. Toss to combine. Add the basil and baby spinach leaves and toss until combined and slightly wilted. Season with a good grind of pepper.


Add the roasted cherry tomatoes (and any tray juices!) to the pasta. Gently toss to combine. Add a good squeeze of lemon juice (see ingredients list) 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!


Divide the basil pesto spaghetti between bowls and crumble over the remaining goat cheese. Sprinkle with the toasted pine nuts.