Servings
4
Prep time
Cook time
Recipe
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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