Tagliatelle with Goats Cheese & Courgettes

Last Updated on May 31, 2015 by HodgePodgeDays

Yesterday, we received a lovely hamper from St Helen’s Farm. A lovely goaty hamper, which I will blog about properly at a later date. Right now we’ve got a fridge full of goats cheese, milk, butter and yoghurt and largely empty cupboards. The boys were due home and I had to think quickly about what to feed them. So I made this, tagliatelle with goats cheese sauce, courgettes and roasted cherry tomatoes. It took no more than 30 minutes to throw together and everyone cleaned their plates.

I’m a bit rubbish at weighing and measuring, I’m a dollop of this and a dash of that kind of girl, so I’ve tried my best to recreate the recipe for goaty goodness below.

Ingredients: (feeds around four people)

Tagliatelle – I use two nests of tagliatelle per person
One medium courgette per person
One punnet of cherry tomatoes
2 teaspoons of St Helen’s Farm Goats butter
Seasoning – salt, pepper & dried chilli flakes

For the sauce
40g St Helen’s Farm Goats butter
20g plain flour
425ml St Helen’s Farm Goats milk (I used skimmed)
120g St Helen’s Farm Mature Goats Cheese, grated
Seasoning – salt, pepper & dried chilli flakes

Method:
Slice the courgettes, melt the butter in a frying pan and sauté until they start to go soft. Meanwhile halve the tomatoes and place on an oven tray and season a little, roast for 15 minutes (check regularly) at 220c. Once the courgettes have taken on some colour and are starting to soften, transfer to an oven proof dish and put in the oven, but keep an eye on them.

While the courgettes and tomatoes are cooking, cook the pasta as per instructions on the packet.

In another pan melt the butter and add the flour, stir vigorously, then start to slowly add the milk, adding a little at a time and beating to ensure the sauce is smooth. Once all the milk has been added, season to taste and add the grated goats cheese and stir until melted.

Drain the pasta and combine with the sauce, add in most of the courgettes and stir. Serve on warmed plates, garnish with the remaining courgette slices and a pile of the unctuous roasted tomatoes.

Simple and delicious. This is going to be a family favourite this summer I think.

I didn’t quite have enough pasta in the cupboard so my picture looks a little on the saucy side.

Disclaimer: I was sent a free hamper of goaty goodies by St Helen’s Farm to try and see what I thought, that review will follow, but the clean plates mean my family genuinely loved it.