Mount Chevrest Recipes

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CREAMY CHEVRE AND BASIL PASTA



Creamy Chevre and Basil Pasta image

Chevre (goat cheese) is a favorite of mine. This is from "Monday to Friday Pasta" by Michele Urvater. The sweetness of the red peppers and the creaminess of the cheese combine to form something greater than their parts. The dish is fast with the aid of a food processor, it comes together in less than 20 minutes

Provided by mary winecoff

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 onion
1 red bell pepper
2 cloves garlic
1/4 cup olive oil
1/2 cup packed fresh basil leaf
1/4 lb creamy fresh goat cheese (1/2 cup crumbled)
fresh ground black pepper
tagliatelle pasta noodles or fettuccine pasta

Steps:

  • Bring water to boil for pasta.
  • Peel and quarter the onion.
  • Core, seed and quarter the red pepper.
  • Peel the garlic.
  • Place onion, pepper and garlic in food processor and pulse until finely minced.
  • (Or chop by hand.).
  • Heat the oil in a large skillet over high heat.
  • Add the chopped vegetables and saute for a few seconds, until you can just smell the garlic.
  • Cover the skillet, reduce heat and cook until vegetables are very tender, about 5 minutes.
  • Season to taste with salt and pepper and set aside.
  • While the vegetables are cooking, wipe the bowl of the food processor.
  • Add the basil and goat chesse.
  • Puree until smooth.
  • Add pasta to the boiling water and cook according to package directions.
  • Drain pasta and return to pot, off the heat.
  • Add the cheese puree and the cooked vegetables, tossing to combine.
  • Taste and add salt and pepper if necessary.

Nutrition Facts : Calories 245.5, Fat 22.1, SaturatedFat 7.7, Cholesterol 22.4, Sodium 148.2, Carbohydrate 6, Fiber 1.2, Sugar 3.2, Protein 6.9

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