Roasted tomato, walnut and goats cheese pasta
Seriously the simplest and tastiest pasta you will ever make! I really cant believe its vegetarian, that is saying a lot coming from me! I could eat this super tasty pasta every day!
1 punnet of cherry tomatoes
1 garlic bulb
1 red onion
3 sage leaf
60 g chopped walnuts
1 tbsp lemon zest
1 tbsp lemon juice
1 tsp sea salt flakes
2 tbsp virgin olive oil
200g soft goats cheese
250g spaghetti pasta
2 tbsp cooking salt
Finely grated grand pandano (optional)
Heat the oven on fan forced to 180ºc , in a baking dish, place the cherry tomato, sliced onion, sage, lemon zest, sea salt and virgin olive oil. Cut the top off the garlic bulb (exposing just the top of each clove) and place in baking dish along with a drizzle of virgin olive oil over the garlic bulb, Bake for 35-40 mins. At 20 minutes add the walnuts to toast in baking dish.
In a large pot, fill to 3/4 and bring to a boil adding the cooking salt. Now add the pasta and cook until al dente....about 8 minutes. Do not throw the pasta water away.
Take the baking dish out and squeeze out the confit garlic and mash everything together. Add the pasta and 1/2 cup of the pasta water. Add 1/2 the goats cheese and mix in, place pasta in a bowl. Finally sprinkle small pinches of goats cheese on top and grated grand padano if desired and serve immediately. Enjoy!
Happy cooking! I would really love to see your results. Please post a snap of your dish on instagram and tag with #jimmywongeats