Vegetarian pastasotto with goat's cheese and rocket Recipe

A vegetarian pasta dish made with red pepper, artichokes, sun-dried and cherry tomatoes and served with a goat's cheese and rocket topping.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(19 votes) 4.1/5

Les ingrédients

Pour people
  • Fresh goat cheese(s) : 100 g
  • Water : 1200 ml
  • Shallot(s) : 1 whole
  • Rocket : 100 g
  • Fine salt : 15 g
  • Sun blushed tomato(es) : 100 g
  • Cherry tomato(es) : 150 whole
  • Basil : 0.5 bunch
  • Penne : 400 g
  • Red pepper(s) : 1 whole
  • Artichokes marinated in olive oil : 3 whole
  • White button mushroom(s) : 100 g
  • Olive oil : 30 ml
  • Garlic clove(s) : 1 whole


  • ETAPE 1

    Peel and slice the shallot. Cut the cherry tomatoes in half. Peel and dice the red pepper. Cut the sun dried tomatoes into thin strips. Slice the mushrooms. Quarter the artichokes. Crumble the goat cheese. Chop the basil. Peel and finely dice the garlic.

  • ETAPE 2

    Par-cook the pasta to half of the recommended time on the packet.

  • ETAPE 3

    Heat some olive oil in a large saucepan and add the shallot. Cook for 1 minute then add the pepper and cook for a further 3 minutes. Add the mushrooms and the garlic and cook for 2 minutes. Add the tomatoes, the pasta and a ladleful of water. Stir the pasta continually, adding water as it is absorbed. Continue until the pasta is cooked al dente. Finally, add the artichokes and the basil.

  • ETAPE 4

    Serve with the rocket and the crumbled goat's cheese.

Chef's tip

«Try using parmesan or cheddar instead of goat's cheese in this recipe.»

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