One-Pot Tomato Thyme Pasta with Goat’s Cheese

By: Sammy Jones

A weekly staple pasta meal with elements of earthy flavour from the thyme, while the goat’s cheese adds a tangy and creamy element.

Ingredients

225g spiral pasta
3½ cups vegetable stock
400g tin diced tomatoes
1 medium onion, sliced
3 tsp minced garlic
½ tsp red pepper flakes
1 tsp dried thyme
1 tsp olive oil
1 cup frozen peas
150g goat’s cheese
Salt & pepper, to taste
Fresh thyme leaves, to garnish

Method

Heat olive oil in a large pot over medium-high heat.
Add onion and garlic and sauté for 2-3 mins until golden and fragrant.

Add pasta, vegetable stock, diced tomatoes, red pepper flakes, dried thyme, salt and pepper. Bring to a boil while stirring occasionally.

Reduce heat to medium-low and let simmer. Cook, stirring occasionally, for 10-12 mins or until the pasta is cooked al dente and most liquid is absorbed.

Stir in peas for 1-2 mins and adjust seasoning if needed. Remove from heat. Stir through half the goat’s cheese.

Set aside to absorb for 5 mins.
Serve garnished with fresh thyme leaves and crumbled goat’s cheese.
Tip: For added protein, you can include leftover roast chicken pieces.

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