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    You are in: Home / Recipes / Creamy Chevre and Basil Pasta Recipe
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    Creamy Chevre and Basil Pasta

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    mary winecoff's Note:

    Chevre (goat cheese) is a favorite of mine. This is from "Monday to Friday Pasta" by Michele Urvater. The sweetness of the red peppers and the creaminess of the cheese combine to form something greater than their parts. The dish is fast with the aid of a food processor, it comes together in less than 20 minutes

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    Units: US | Metric


    1. 1
      Bring water to boil for pasta.
    2. 2
      Peel and quarter the onion.
    3. 3
      Core, seed and quarter the red pepper.
    4. 4
      Peel the garlic.
    5. 5
      Place onion, pepper and garlic in food processor and pulse until finely minced.
    6. 6
      (Or chop by hand.).
    7. 7
      Heat the oil in a large skillet over high heat.
    8. 8
      Add the chopped vegetables and saute for a few seconds, until you can just smell the garlic.
    9. 9
      Cover the skillet, reduce heat and cook until vegetables are very tender, about 5 minutes.
    10. 10
      Season to taste with salt and pepper and set aside.
    11. 11
      While the vegetables are cooking, wipe the bowl of the food processor.
    12. 12
      Add the basil and goat chesse.
    13. 13
      Puree until smooth.
    14. 14
      Add pasta to the boiling water and cook according to package directions.
    15. 15
      Drain pasta and return to pot, off the heat.
    16. 16
      Add the cheese puree and the cooked vegetables, tossing to combine.
    17. 17
      Taste and add salt and pepper if necessary.

    Ratings & Reviews:

    • on July 05, 2008


      I was looking for recipes to use up fresh basil from my garden and this one caught my eye because I love chevre - what a yummy combination! I didn't use my food processor at all for this recipe, I minced the onion, garlic and red pepper and sauteed as directed, then added the cooked noodles, basil leaves and goat cheese to the hot pan and stirred until creamy. Topped with fresh ground pepper, this made a flavorful lunch today! Made for ZWT4.

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    • on March 16, 2008


      Absolutely fantastic pasta! The flavours of the two sauces blend together amazingly with a sweet and sour kind of taste. I can't describe the taste sensation. It's amazing. I didn't use red bell pepper as I don't like them. I used peppadews (like sweet peppers) instead and it really was amazing. I will make this again and again! Reviewed for photo tag Winter 2008

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    • on November 21, 2004


      This was good. I would have liked to have seen an actual amount for the pasta listed in the ingredients. I foolishly made 1 lb of whole wheat pasta, but felt that I didnt have quite enough sauce to go around. I just made about another cup of bechamel sauce and melted more goat cheese into it so there was enough to go around. I might guess that the sauce, as listed above, be good to coat about 1/2 lb of pasta. Overall, good flavors. I especially liked the sweetness of the red pepper and the fresh basil!

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    Nutritional Facts for Creamy Chevre and Basil Pasta

    Serving Size: 1 (106 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 245.4
    Calories from Fat 198
    Total Fat 22.1 g
    Saturated Fat 7.7 g
    Cholesterol 22.4 mg
    Sodium 148.1 mg
    Total Carbohydrate 6.0 g
    Dietary Fiber 1.2 g
    Sugars 3.1 g
    Protein 6.9 g

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