Goat Cheese, Arugula and Spinach Pasta
This bright and colorful dish is so fast to put together, and tastes super rich and comforting. You can replace the Goat Cheese with Vegan Almond Cheese if you want a dairy-free version.
Goat Cheese, Arugula and Spinach Pasta with Cherry Tomatoes
by Sarah Farsh December 23, 2013
- 3 cups pasta of choice (I used brown rice, gluten free dried pasta)
- 1/4 cup cherry tomatoes
- 3 - 4 cups fresh arugula and spinach mix
- 1/4 cup of your favorite tomato sauce
- 1 - 2 tbsp herbed goat cheese
- 1 tsp red chili flakes
- 1 tsp garlic powder
- salt/pepper to taste
In a medium sized pot, boil pasta until al dente. Drain, and poor pasta back into pot - keeping a little bit of the pasta water (just don't drain so much). Lower heat to medium/low and add cherry tomatoes, arugula, spinach, tomato sauce, goat cheese and all spices. Combine together well and serve!
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