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Today is Sunday. That means it’s okay to have a lil cream today. Moderation, remember. πŸ™‚ Besides this goat cheese cream sauce coats whole wheat penne pasta making all things in life balance out.

Orange and red cherry tomatoes. Basil chiffons. Goat cheese cream sauce. A match made in heaven!

I feel I can really emphasize the amazingness of this dish because it’s the cream that gets all the credit, not me. I promise I don’t buy cream on a regular basis, but sometimes the Nigella (Lawson) in me comes out and I think why not just use the full fat version.

The richness of the sauce teeter toters just the perfect bit with the cool burst of tomatoes and the bright pungent flavor of the basil.

Enjoy alongside a green salad, or not. πŸ™‚


Creamy Whole Wheat Pasta with Goat Cheese,Β Tomato and Basil

makes 4 servings

Whole Wheat Pasta, penne or other favorite small-sized pasta, 4 oz. (half the bag)

1 pintΒ cherry tomatoes, halved

1. c basil leaves, loosely packed

Cream, 1/2 pint

1/2 onion, finely diced

1-2 garlic cloves, minced

3-4 oz. goat cheese, crumbled

salt and pepper


extra virgin olive oil

Bring water to a boil for the pasta. Add salt to the water and cook according to package. Meanwhile, in a smaller pan sautΓ© the onion and garlic in a tsp or 2 of oil. Add the cream and goat cheese. Let sauce simmer and reduce (keep on med-low, stirring occasionally.) Flavor with a bit of salt, good amount of black pepper and a healthy grate of whole nutmeg.

Half the tomatoes and chiffon the basil, or just finely chop. Drain the pasta, reserving some cooking liquid to thin out the sauce if needed. I added the pasta water to create more sauce without having to add more cream. Adjust the flavorings as needed.

Toss everything in a serving bowl and gently mix to combine.