Goat Cheese And Sun-dried Tomato Fettuccine

In a further attempt to expand my horizons when it comes to pasta, I decided to throw together a few different things.

img_1674I kept the basics the same – onions, garlic, mushrooms. I can never resist mushroom anything. I didn’t use any tomatoes, but I roasted some red peppers. I’m not much of a fan of peppers, but hey, here’s to trying new things and continuing my quest to not get scurvy.

Goat cheese is delicious in any form. I usually just chop some up and toss it in a salad, but I fried some a while back and had it as a snack with warmed tomato sauce, and I think I found God.

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Chèvre melts so well that it’s ninety percent of a sauce all on its own. Had I just added a little lemon, seasoning, and maybe a couple more ingredients to the cheese, it would have tasted delicious. But in the words of Michael from The Good Place, it’s so human to take something great and ruin it just a little so we can have more of it. (Not that this is ruining anything. It’s awesome, really.)  So I added the goat cheese and a little half and half to the red peppers, onions, garlic, and mushrooms, squeezed in a lemon, and seasoned.

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It tasted really good. Personally, I’d still go for a tomato based sauce over any other kind 364 days of the year, but this is definitely worth a try. Do it for the goat cheese, if nothing else – goat cheese everything is life.

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Published by

Keya Sengupta

I'm an engineering student with a love for robots, band, books, and movies. I was born in the US, but raised in Canada, which is why, as I'm currently living in the US again, I will never stop complaining about the lack of Canadian junk food on this side of the border.

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