You'll use our mild goats' cheese two ways for this deliciously indulgent yet fabulously easy linguine dish. You'll stir it into a tomato and spinach sauce for tantalising creaminess. You'll then coat the rest of the cheese in a mix of black and white sesame seeds to top the pasta. So easy, so quick, so good!
Prep Time
20 min
Cuisine
Italian
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1 red wine vinegar sachet (15ml)<span class="strong">†</span>
190g linguine<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
577 kJ 137 kcal
2533 kJ 600 kcal
Fat of which saturates
4.1 g 2.4 g
18.1 g 10.5 g
Carbohydrate of which sugars
19.2 g 2.2 g
84.2 g 9.8 g
Fibre
2 g
8.6 g
Protein
6.2 g
27.1 g
Salt
0.86 g
3.78 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.
red wine vinegar, preservative: sulphur dioxide (sulphites)
190g linguine
semolina of durum wheat (gluten), water
Allergens
Allergens highlighted by † (milk, sesame, gluten, celery, sulphites)
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
Peel and finely chop (or grate) the garlic
2
Heat a medium-sized pot with a large drizzle of olive oil over a low heat
Once hot, add the choppedgarlic and chilli flakes (Can't handle the heat? Go easy!)
Allow them to sizzle in the oil for 30 sec
3
Add the chopped tomatoes and vegetable stock cube[s]
Increase the heat to medium and stir until the stock cube[s] have dissolved
Cook for 10-15 min until the tomatoes have reduced to the consistency of a thick sauce
4
Meanwhile, add the linguine to a large pot of boiled water with a big pinch of salt over a high heat
Bring to the boil and cook for 8-10 min, or until cooked with a slight bite
5
Meanwhile, wash, dry, and chop the baby leaf spinach roughly
6
Add the chopped spinach to the linguine
Cook for 30 sec until the spinach has wilted, then drain the lot and return to the pot
Once the tomato sauce has thickened, add the red wine vinegar, 1 tsp [2 tsp] sugar and a generous pinch of salt
7
Cut the goats' cheese in half
Remove the tomato sauce from the heat and stir in half of the goats' cheese, keeping the rest for serving
Sprinkle the toasted and black sesame seeds onto a chopping board and roll the goats' cheese in the seeds to coat
8
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