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Spinach Pasta & Crusted Goat's Cheese

Spinach Pasta & Crusted Goat's Cheese

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(457 reviews from our customers)

Prep Time

20 min



This pasta dish is full of wilted spinach, which helps to retain the nutritious value of the leafy green. We've used panko breadcrumbs to crust the goat's cheese, which is sacttered over as a garnish at the end, transforming these simple ingredients into a high class affair

Prep Time

20 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 lemon
200g conchiglie †
2 garlic cloves
10g fresh parsley
tomato paste 3.18
1 tbsp rich tomato paste †
goats' cheese 3.18
125g French goats' cheese log †
150g spinach
Panko breadcrumbs edit
30g panko breadcrumbs †
1 tbsp Italian dried oregano
1 vegetable stock cube †
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 200g conchiglie<span class="strong">†</span>
  • 1 garlic clove
  • 10g parsley
  • 1 tbsp tomato paste<span class="strong">†</span>
  • 125g soft goats' cheese<span class="strong">†</span>
  • 150g baby leaf spinach
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 tbsp dried oregano
  • vegetable stock pot<span class="strong">†</span>
Typical Values per 100g per serving
Energy 793 kJ
188 kcal
2648 kJ
628 kcal
of which saturates
4.8 g
3 g
15.9 g
9.9 g
of which sugars
29.1 g
2.5 g
97.1 g
8.2 g
Fibre 1.9 g 6.2 g
Protein 8.6 g 28.8 g
Salt 0.89 g 2.98 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
200g conchiglie
semolina of durum wheat (gluten), water
1 garlic clove
10g parsley
flat parley (100%)
1 tbsp tomato paste
tomatoes (sulphites)
125g soft goats' cheese
pasteurised goat milk, salt, potassium sorbate, cultures, vegetarian rennet
150g baby leaf spinach
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
1 tbsp dried oregano
dried oregano
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
  • Allergens highlighted by † (gluten, sulphites, milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Spinach Pasta & Crusted Goat's Cheese

Boil a kettle

Tip: keep the goat's cheese in the refrigerator until step 5

Add the pasta to a large pot with plenty of boiled water and a generous pinch of salt, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite

Once cooked, drain and return to the pot with a splash of olive oil

2 Spinach Pasta & Crusted Goat's Cheese

Peel and finely chop (or grate) the garlic

Dissolve the stock cube[s] in 300ml [600ml] boiled water with the garlic, tomato paste, oregano and a generous pinch of sugar - this is your tomato stock

Add the panko breadcrumbs to a dry, wide-based pan over a medium heat and cook for 2-3 min or until toasted and lightly browned

3 Spinach Pasta & Crusted Goat's Cheese

Chop the parsley finely, including the stalks

Zest the lemon[s] (grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!)

Roll the lemon[s] with your hand on a hard surface (to release more juice!) and cut in half


4 Spinach Pasta & Crusted Goat's Cheese

Transfer the toasted breadcrumbs to a medium bowl

Add the chopped parsley, lemon zest, a pinch of salt and pepper and 1 tbsp [2 tbsp] lemon juice to the bowl and mix well

Cut the remaining lemon into wedges

5 Spinach Pasta & Crusted Goat's Cheese

Crumble the goat's cheese into the bowl with the seasoned breadcrumbs and mix together

You will have breadcrumbs left over, which you'll use at the end 

6 Spinach Pasta & Crusted Goat's Cheese

Return the drained pasta to a medium-high heat and add the tomato stock 

Stir very thoroughly, this with help release the natural starches from the pasta, making the dish creamier

7 Spinach Pasta & Crusted Goat's Cheese

Chop the spinach roughly

Stir the chopped spinach through the pasta

Continue stirring until the spinach has wilted and combined with the pasta and sauce


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Serve the spinach pasta and top with the crusted goat's cheese 

Sprinkle over any remaining breadcrumbs and garnish with the remaining lemon wedges


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