Garlicky Goat Cheese Pasta
The dish is fast, simple and delicious. My three favourite words. The immune boosting, antibacterial properties of garlic make this a great winter comfort food (and you can always add less if you’re serving the family). The addition of tummy-friendly goat cheese and coconut milk makes this a little easier to digest than your usual dairy dish. Adding in fresh herbs like parsley also help to amp up the nutritional value.
1 package of Liviva Edamame Fettuccine
2 tbsp butter
4 cloves garlic
2 green onion stalks
2 tbsp soft goat cheese
¼ cup of full fat coconut milk from the can
¼ cup or more of parmesan
¼ cup parsley
- Cook the pasta according to package directions and set aside.
- Finely dice the garlic and green onions. Save the greener side of the stalks for garnish.
- In a skillet, melt the butter over medium heat and add in the garlic and whites of the green onion stalks. Saute until fragrant (approx. 2 minutes).
- Add the goat cheese and coconut milk to the pan, stirring until a creamy sauce has formed (approx. 2 minutes).
- Toss in the noodles, coating them in the sauce and grate the parmesan over top, letting the cheese melt from the heat. Remove the skillet from the heat.
- Plate your noodles, top with freshly chopped parsley, the remaining green onions and additional parmesan, if desired. Season with salt and pepper to taste. Serve hot.
- If you’d like to add additional protein this dish pairs wonderfully with roasted chicken, pork chops, hard boiled eggs, fried tofu, hemp seeds or walnuts.
- If you like, you can also add some additional veggies like grilled asparagus, steamed broccoli florets or wilted kale.