Aubergine Goats Cheese Pasta Recipes

AUBERGINE & GOAT'S CHEESE PASTA

Aubergine & goat's cheese pasta image

This chunky sauce turns everyday pasta into something special, and is ready in just 20 minutes

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 8

Ingredients

300g penne
1 tbsp olive oil
1 onion , chopped
1 aubergine , cut into small chunks
400g can chopped tomatoes
pinch sugar
handful basil leaves
200g goat's cheese , cubed

Steps:

Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened.
Add the aubergine, cook for 3 mins more, then tip in the tomatoes and sugar. Bring to the boil, simmer for 5 mins, then stir through the basil and goat's cheese. Toss with the drained pasta and serve.

Nutrition Facts : Calories 484 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.12 milligram of sodium

BAKED GOAT CHEESE PASTA

Baked Goat Cheese Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish

Steps:

Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

EGGPLANT & GOAT CHEESE PASTA

Eggplant & Goat Cheese Pasta image

Make and share this Eggplant & Goat Cheese Pasta recipe from Food.com.

Provided by English_Rose

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

10 1/2 ounces penne
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 eggplant, cut into small chunks
14 ounces chopped tomatoes
1 dash Tabasco sauce (optional)
1 pinch sugar
16 basil leaves
7 ounces goat cheese, cubed

Steps:

Boil the pasta according to pack instructions.
Heat the oil in a pan, then gently fry the onion and garlic for about 5 mins until softened.
Add the eggplant, cook for 3 mins more, then tip in the tomatoes and sugar.
Add a few drops of tabasco if desired.
Bring to the boil, simmer for 5 mins, then stir through the basil and goat cheese.
Toss with the drained pasta and serve.

PASTA BAKE WITH GOATS' CHEESE

Pasta Bake With Goats' Cheese image

Chock full of veggies its a healthy dish for one person yet comforting at the same time. Easily increased.

Provided by MarraMamba

Categories One Dish Meal

Time 40m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

75 g pasta
1/2 teaspoon olive oil
1/2 onion, chopped
1/2 pepper, sliced
1/2 courgette, diced
120 g aubergines, diced
4 cherry tomatoes, chopped
3 tablespoons pasta sauce
30 g goat's cheese
1 tablespoon torn basil leaves

Steps:

Cook the pasta according to package instructions. Drain.
Meanwhile, heat the oil in a non-stick frying pan and add the onion, pepper, courgette, aubergine and tomatoes. Cook over a medium-high heat for 5-6 minutes until slightly softened and browned at the edges.
Preheat the oven to 180°C/Gas 4.
Mix the cooked and drained pasta with the softened vegetables and put in an oven-proof dish. Stir in the pasta sauce and crumble the goats' cheese over the top.
Bake in the oven for 20 minutes, covering with foil halfway through the cooking time if the top is browning too much. Sprinkle with torn basil before serving.

Nutrition Facts : Calories 523.3, Fat 14.1, SaturatedFat 7, Cholesterol 23.7, Sodium 401.2, Carbohydrate 80.6, Fiber 9.5, Sugar 14.9, Protein 20.8

EGGPLANT AND GOAT CHEESE LASAGNA

Eggplant and Goat Cheese Lasagna image

This lasagna is a take on the traditional. Instead of noodles, it uses sliced eggplant. Instead of ricotta, it uses goat cheese. It is delicious!!!

Provided by Kimberly L.

Categories World Cuisine Recipes European Italian

Time 1h

Yield 6

Number Of Ingredients 4

Ingredients

cooking spray
1 large eggplant, sliced into 1/4 inch rounds
1 (28 ounce) jar garden vegetable pasta sauce
1 (11 ounce) log goat cheese, sliced

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch baking dish with cooking spray.
Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
Pour one fourth of pasta sauce on top of eggplant layer.
Dot pasta sauce layer with one fourth of goat cheese slices.
Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 25.8 g, Cholesterol 43.2 mg, Fat 19.1 g, Fiber 7.2 g, Protein 14.5 g, SaturatedFat 11.5 g, Sodium 802.4 mg, Sugar 15.5 g

PASTA WITH TOMATOES AND GOAT CHEESE

Pasta with Tomatoes and Goat Cheese image

The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible - one of the soft goat cheeses we tried seemed a bit too strong for this dish).

Categories Cheese Dairy Herb Olive Pasta Tomato Vegetable Vegetarian Dinner Lunch Goat Cheese Basil Summer Noodle Boil Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 lb gemelli or penne
2 3/4 lb cherry tomatoes, halved
5 to 6 oz soft mild goat cheese, crumbled
2/3 cup coarsely chopped Kalamata or other brine-cured black olives
3/4 cup torn fresh basil leaves

Steps:

Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.
While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.
Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine.

PASTA WITH ASPARAGUS AND GOAT CHEESE

Pasta with Asparagus and Goat Cheese image

Asparagus and pasta dish.

Provided by Jesse Thompsen

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

½ (16 ounce) package whole grain spaghetti
1 pound asparagus, trimmed and chopped
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
¾ cup low-sodium chicken broth
4 ounces goat cheese
1 teaspoon lemon zest

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.
Meanwhile, bring a second large pot of lightly salted water to a boil over high heat. Add asparagus and blanch until they turn bright green, about 3 minutes. Remove and rinse under cold water to stop the cooking.
Melt butter in a saucepan over medium-high heat. Whisk flour into the melted butter. Add broth and cook, stirring constantly, until sauce thickens, about 2 minutes. Mix in goat cheese and lemon zest. Add cooked spaghetti and asparagus and toss until covered in sauce.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 51 g, Cholesterol 30.8 mg, Fat 12.4 g, Fiber 9.7 g, Protein 18 g, SaturatedFat 7.9 g, Sodium 174.5 mg, Sugar 5.1 g

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