Cellentani with Goat's Cheese and Sun-Dried Tomatoes
recipe
Cellentani with Goat's Cheese and Sun-Dried Tomatoes
No comments
This fantastic pasta shape is incredibly versatile, classically combined with Bolognese, this is a great, tasty version especially for vegetarians.
Ingredients
- 150g (6oz) sun-dried tomatoes, chopped (leave four sun-dried tomatoes whole)
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh chopped thyme
- 400g (14oz) Buitoni Cellentani
- 4 tbsp vegetable stock
- 175g (7oz) goat's cheese, sliced into four
- 2 tbsp grated parmesan
- salt and freshly ground black pepper
- to serve, 2 tbsp fresh basil
Serves:
4
Preparation:
10
Cook Time:
10
Total Time:
20min
Directions
More recipes like this
- Pan-fry the sun-dried tomatoes in the olive oil and add the thyme. Cook for one minute.
- Cook Buitoni pasta according to packet instructions.
Meal type:
Keywords:
Find more recipes
Comments