Best Wagon Wheel Pasta Goat Cheese Recipe Epicuriouscom Recipes

Pasta with Goat Cheese and Roasted Asparagus image

Yield serves 4

Number Of Ingredients 6

2 bunches asparagus (2 pounds), tough ends removed
5 tablespoons unsalted butter, cut into small pieces
Coarse salt and freshly ground pepper
12 ounces cavatappi or other short pasta shape
5 ounces fresh goat cheese, crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

Steps:

Preheat oven to 450°F. Place asparagus on a large rimmed baking sheet; dot with 2 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes. Remove from oven and cut into 2-inch lengths.
Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1 1/2 cups pasta water; drain pasta, and return to the pot.
In a bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup reserved pasta water. Season with salt and pepper, and whisk until smooth.
Add goat-cheese mixture and asparagus to pot; toss with pasta to combine, adding enough additional pasta water to create a thin sauce to coat pasta. To serve, divide among shallow bowls, and garnish with chives.

Cremini Mushroom Pasta with Wilted Arugula and Goat Cheese image

Yield Makes 6 servings

Number Of Ingredients 8

1 lb spaghetti
1 tbsp extra-virgin olive oil
1 1/4 lb cremini mushrooms, sliced
1/2 tsp salt
4 cloves garlic, peeled and chopped
4 cups arugula, coarsely chopped
6 oz goat cheese, crumbled
1/3 cup flat-leaf parsley, chopped

Steps:

Cook pasta according to package directions, but before draining, reserve 1/2 cup cooking water. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add mushrooms and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft. Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.

Whole-Wheat Spaghetti with Goat Cheese and Arugula image

Yield Serves 4

Number Of Ingredients 9

3 red onions, sliced thin, plus additional red onion, diced fine, for garnish
6 garlic cloves, cut into thin slivers
3 tablespoons olive oil
1/2 pound whole-wheat spaghetti
3/4 cup (about 6 ounces) soft mild goat cheese such as Montrachet
4 bunches of arugula (about 1 pound), the stems discarded and the leaves washed well, spun dry, and chopped (about 8 cups)
1/2 cup walnuts, toasted lightly and chopped
1/3 cup freshly grated Romano or Parmesan
1/2 cup finely shredded fresh basil or parsley leaves

Steps:

In a large skillet cook the sliced onions, the garlic, and salt and pepper to taste in the oil over moderate heat, stirring, until the onions are golden around the edges, remove the skillet from the heat, and keep the mixture warm. In a kettle of boiling salted water cook the spaghetti until it is al dente, reserve 1/4 cup of the cooking water, and drain the spaghetti well. In a serving bowl whisk the goat cheese with the reserved cooking water until it is melted and the mixture is smooth, add the spaghetti, the onion mixture, the arugula, the walnuts, the grated cheese, the basil or parsley, and salt and pepper to taste, and toss the mixture well. Garnish the pasta with the diced onion.

Wagon-Wheel Pasta & Goat Cheese image

Provided by Victoria Granof

Yield Makes 4 servings

Number Of Ingredients 9

1/2 pound wagon-wheel (or any short) pasta
1 10-ounce box frozen lima beans
1 tablespoon olive oil
1 large onion, sliced thinly
2 tablespoons crème fraîche (or sour cream)
1 tablespoon finely chopped fresh thyme (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces creamy aged goat cheese, cut into small chunks

Steps:

1. Bring a large pot of salted water to a boil, then add the pasta.
2. After 5 minutes, add the lima beans.
3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and cook until browned, about 7 minutes.
4. When the pasta is ready, drain it with the beans (reserving 1/2 cup of the liquid), then return the pasta and beans to the pot along with the onion, crème fraîche, thyme (if using), salt, pepper, goat cheese, and the reserved water. Toss together and serve.