Tomato romesco goats' cheese pasta
Serves: 4
Prep time: 10 minsTotal time: 
Photographed by Ria Osborne
Tomato romesco goats' cheese pasta
Recipe by Lucy Jessop
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
447Kcal
Fat
16gr
Saturates
5gr
Carbs
63gr
Sugars
9gr
Fibre
4gr
Protein
17gr
Salt
0.7gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 large garlic cloves, chopped
- 1 x 400g tin chopped tomatoes
- ½ tsp smoked paprika
- 1 tsp balsamic vinegar
- 300g dried pappardelle
- 3 large roasted peppers from a jar (we used Karyatis), drained and sliced
- 50g blanched almonds
- 150g mild French goats’ cheese
- 1 x 28g pack basil, leaves only
Step by step
- Heat the oil in a pan. Add the onion; cook gently, covered, for 8 minutes until soft. Add the garlic; cook for 1 minute. Add the tomatoes, smoked paprika and vinegar; bring to the boil, then simmer for 15 minutes. Stir now and then; add water if needed.
- After 10 minutes, cook the pasta according to pack instructions.
- Meanwhile, transfer half the peppers to a food processor with the almonds, a pinch of salt and 2 tablespoons of the pasta water. Whiz until smooth; add to the pan with the rest of the peppers. Stir in a spoonful of goats' cheese. Cook, stirring, for a few minutes; season.
- Drain the pasta. Toss with the sauce; divide between 4 bowls. Add the remaining goats' cheese. Garnish with basil leaves; finish with black pepper.
