Experience the divine combination of creamy goat cheese pasta with the vibrant burst of roasted cherry tomatoes. This dish marries the rich flavors of herbed goat cheese with the sweetness of oven-roasted cherry tomatoes, creating a perfect harmony that’s both comforting and sophisticated. Ideal for a cozy dinner or a special occasion, this recipe promises to be a new favorite.
In our household, this creamy fettuccine with roasted cherry tomatoes has quickly become a beloved staple. I vividly remember the first time I prepared it; the aroma of roasting tomatoes filled the kitchen, drawing my husband and kids in with curious excitement. As we sat down to eat, the smiles and satisfied sighs told me this recipe was a keeper. Now, it’s our go-to dish for family dinners and gatherings, cherished for its comforting taste and elegant presentation.
Why This Creamy Fettuccine with Roasted Cherry Tomatoes?
- Unique Flavor Combination: The tangy, herbed goat cheese pairs beautifully with the sweet and slightly caramelized roasted cherry tomatoes.
- Simple Ingredients: Made with everyday ingredients like fettuccine, olive oil, garlic, and fresh basil, yet delivers a gourmet experience.
- Versatile: Easily adapted to be vegetarian by using vegetable broth instead of chicken broth.
- Comfort Food: The creamy texture and rich flavors make it a perfect dish for a cozy, comforting meal.
- Quick and Easy: Despite its sophisticated taste, this recipe is straightforward and can be made in under an hour.
Ingredients
Roasted Cherry Tomatoes:
- 60 ml (4 tablespoons) olive oil
- 900 grams (2 pints) cherry tomatoes, halved
- 4 large cloves garlic, minced
- Salt and pepper, to taste
Creamy Goat Cheese Pasta:
- 450 grams (16 oz) fettuccine
- 30 ml (2 tablespoons) olive oil
- 4 cloves garlic, minced
- 240 ml (8 oz) dry white wine or chicken broth
- 225 grams (8 oz) herbed goat cheese, crumbled
- Salt and pepper, to taste
- Fresh basil, chiffonade
Directions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the Cherry Tomatoes: In a large bowl, combine 60 ml of olive oil, halved cherry tomatoes, minced garlic, salt, and pepper. Spread the mixture evenly on the prepared baking sheet. Roast in the oven for 20-25 minutes, or until the tomatoes are tender and fragrant.
- Cook the Fettuccine: While the tomatoes are roasting, bring a large pot of water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a large sauté pan over medium heat, warm 30 ml of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine (or chicken broth) and crumble in the goat cheese, stirring until the cheese has melted into a creamy sauce. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Bring the sauce to a gentle simmer and cook for 1 minute. Add the cooked fettuccine to the pan, tossing to coat the noodles thoroughly with the sauce.
- Serve: Plate the fettuccine, topping each serving with the roasted cherry tomatoes. Garnish with a sprinkle of fresh basil chiffonade.
Notes
- Substitutions: Substitute dry white wine with chicken or vegetable broth for a non-alcoholic version. You can also use any type of pasta if fettuccine is unavailable.
- Cooking Tips: Be sure not to overcook the pasta; al dente texture provides the best contrast with the creamy sauce. Roasting the tomatoes until just soft ensures they maintain a pleasant texture and intense flavor.
- Nutritional Information: This dish is rich in healthy fats from olive oil and goat cheese, and provides a good balance of protein and carbohydrates, making it a hearty and satisfying meal.
