Goat Cheese Truffle Pasta

This is the perfect example of a, “What’s in your pantry?” dinner. And don’t be fooled, just because I write a cooking blog doesn’t mean that whip-it-up meals don’t take place on a regular basis. This is a pretty typical situation for me. After coming home from work, I survey what we have between our frigde and our pantry and I make dinner. Fortunately, my husband fell in love with this pasta dish. I will definitely be making it again since it was such a success – and so easy. The more of these kinds of meals you make, the better you become at knowing what ingredients will mesh well together.

What was in the pantry and fridge that day?

1 Package of Egg Noodles

2-4 Tbsp of sour cream

2-3 Oz of fresh goat cheese, amount is your decision. Some people find goat cheese flavor very strong, so you may want to start with less, taste it, and add more as you go.

1 Can of diced tomatoes

2-3 (2 large or 3 medium) Fresh garlic cloves pressed/finely chopped

Truffle oil

Salt and pepper

Sprinkle of Basil

Fresh Parmesan cheese if you have it to sprinkle on top — I made it without the Parmesan.

1. Cook the pasta, keep it on the al dente side, but follow the package instructions. I added some leftover spaghetti as you can see from the photos. You’ll need about 3 cups of cooked noodles for this recipe, but I suggest making more so you have some for another meal sometime soon.

2. Preheat your oven to 350.

3. While your noodles are cooking, mix the goat cheese with 2 Tbsp sour cream and garlic cloves so things are well blended. When the noodles are done cooking, and remain hot/warm, spread the cheese garlic mixture in with the noodles in a pyrex dish (9×9 should be fine – but feel free to make it in a bigger dish if you like).

4. Drain your can of tomatoes. Mix them into the noodles as well. You don’t have to use the whole can. I’d probably use 2/3, but it depends on your appreciation of tomatoes in pasta. Go crazy and add the whole thing if you love tomatoes!

5. Take your truffle oil and mix it in with the rest of the ingredients – I’d start with 2 Tbsp. Taste the mixture and add salt and pepper. If the truffle flavor is lost, add more. Truffle oil varies in strength and some people do not like too much, so I’d start small and add as you want. But I guess it’s fair to assume you like truffle oil if you chose to make this.

6. Bake your pasta for 15 minutes. Serve hot family style with some basil and fresh Parmesan (if you have it) on top!

Tags: baked pasta, casserole, easy, Goat cheese, Pasta, truffle oil, what's in your fridge/pantry