Goat Cheese & Pesto Spaghetti
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Goat Cheese & Pesto Spaghetti

Goat Cheese & Pesto Spaghetti

with Caramelised Cherry Tomatoes

Our red pesto is packed with sun-dried tomatoes, almonds and chargrilled capsicum and gives a boost of flavour with every bite. Paired with caramelised cherry tomatoes and creamy goat cheese, it makes this bowl of spaghetti seriously tasty!

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Easy Prep
Veggie
Calorie Smart
Allergens:
Gluten
Milk
Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½

lemon

1 punnet

cherry tomatoes

1 tsp

brown sugar

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )

1 packet

spaghetti

(Contains Gluten; May be present Soy, Egg. )

1 packet

red pesto

(Contains Milk, Tree Nuts; )

1 packet

Dill Goat Cheese

(Contains Milk; )

1 bag

salad leaves

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

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Nutrition Values

Energy (kJ)2589 kJ
Fat24.9 g
of which saturates8.3 g
Carbohydrate72.2 g
of which sugars10.4 g
Protein21.2 g
Sodium291 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. • Slice lemon into wedges. • Place cherry tomatoes, the balsamic vinegar, brown sugar and drizzle of olive oil on a lined oven tray. • Toss to combine and season with a pinch of salt and pepper. Roast until blistered, 15-20 minutes.

2
2

• Cook spaghetti in boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return to the pan. • Add red pesto, salad leaves and 1/2 the dill goat cheese. Toss to coat until the leaves have wilted. Season with pepper.

3
3

• Add the roasted cherry tomatoes and any tray juices to the spaghetti. Gently toss to combine. Add a squeeze of lemon juice and season to taste.

TIP: Add a splash of pasta water if the sauce looks too thick.

4
4

• Divide the pesto spaghetti between bowls. • Crumble over remaining goat cheese to serve.