Something Different with Goats Cheese!


Struggling to think of something to use the goats cheese I bought (and being inundated with warm goats cheese salad when I looked up different recipes!) – I wanted to try something different with it and came upon a couple of different recipes that seemed to fit the bill. This one contained some of my favourite ingredients – pasta, spinach, cheese, garlic… perfect for a Sunday evening or lunch with friends. If you have any left over it also warms up really well for lunch the next day.

Recipe and inspiration courtesy of Gino D’Acampo and his Goats Cheese Gratin on BBC Food – I swapped out the double cream for half fat creme fraiche and didn’t have shallots so used onion instead.

Spinach Linguine with a Goats Cheese Gratin

Serves 2

  • 200g/7oz Linguine
  • 1 tbsp Olive Oil
  • 1 Clove Garlic, finely chopped
  • 1 Onion (small), finely chopped
  • 75ml/3fl oz Creme Fraiche (half-fat)
  • 50g/2oz Baby Spinach
  • Salt and Black Pepper
  • 75g/3oz Goats Cheese
  • Paprika

Goats Cheese

Cook the linguine as normal in a pot of boiling water. Once ready to your liking, drain and set aside. PanIn a pan, fry the garlic and onion in the olive oil til soft (don’t brown). Add the pasta and baby spinach leaves and mix well with the onion and garlic. Season with salt and pepper. Spoon the creme fraiche on top and make sure all the linguine and spinach is well coated. Cook in the pan for a couple of minutes and then add your lovely pasta mixture to an oven dish. Slice the goats cheese and place it on top – sprinkle with paprika and grill for a few minutes until golden and bubbly.

To Grill