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
Cuisine
Italian
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*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.
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
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
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
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
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
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
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
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
8
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