Roasted Tomato & Goat Cheese Fusilli

Have you seen those dishes that seem very simple at first sight, but as soon as you take that first bite, it’s like an explosion of amazing flavours in your mouth? I guess you should never judge a book by its cover, right? Anyhow, I love those packed-with-flavour-but-ordinary-looking dishes. What can I say? I like surprises.


Well, this is exactly what this recipe is all about. It is very simple to make and very ordinary-looking but you will definitely be pleasantly surprised by how tasty this is. Let’s get started!

Roasted Tomato & Goat Cheese Fusilli
Serves 4
A delicious and light summer pasta.
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  1. 2 cup of fusilli
  2. 3 tomatoes, peeled and seeded
  3. ½ of a medium white onion
  4. 1 clove of garlic, lightly smashed
  5. 3 tablespoons of olive oil
  6. 140g of goat cheese
  7. 2 cups of broccoli, blanched
  8. Salt and pepper, to taste
  1. Preheat the oven to 350F.
  2. Place tomatoes, onion and garlic on a baking tray with parchment paper. Pop them in the oven for approximately 20 minutes or until they are nicely roasted.
  3. Cook fusilli according to the instructions on the box. Drain.
  4. Place the roasted tomatoes, onion and garlic in the blender. Blend until you get a smooth puree. Allow it to cool for 15 minutes.
  5. In a large pot and over low heat, start creaming the goat cheese with a wooden spoon. Add the pureed tomato and keep stirring until you get a creamy, rose-looking sauce. Season with salt and pepper.
  6. Add pasta. Toss perfectly but gently.
  7. Remove from heat. Add broccoli.
  8. Give everything a quick toss. Cover. Let it sit for 5 minutes.
  9. Serve hot. Enjoy!
  1. Make sure you make the sauce over very low heat so that the goat cheese does not curdle on you.
  2. Some parmesan cheese shavings are a great garnish for this dish.
  3. If you tomatoes didn’t turn out to be as sweet as you expected them to be, add a teaspoon of sugar to the tomato puree.
One Prickly Pear

Bon appetit!


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