About the Recipe
Sometimes you get inspiration from buying a simple ingredient from your local grocery store. I saw a good and creamy vegan goat cheese and thought "this would make a delicious pasta!" And so it was, so I am sharing with you! Let's get cooking.
Ingredients
1 box of pasta (rigatoni, fusilli, or penne works well for this dish)
1 bunch of lacinato kale (washed, stalk removed, and chopped)
3 cups spinach
2 leeks (washed, chopped into half moons)
1/4 cup capers (drained)
1 can cannellini beans (drained and rinsed)
Here is the decadence - 1 package of Treeline Goat Cheese
Salt and pepper to taste
A good EVOO (I prefer oil from Bona Furtuna)
Preparation
Bring pot of water to a boil and cook your pasta according to package instructions.
Heat up a large sauté pan on medium heat and add EVOO to cover the bottom of the pan.
Sauté the leek and beans with a pinch of salt and some cracked pepper for about 5-8 minutes.
Next, add the kale and allow to cook down, top with a bit of more oil (not too much) and a small pinch of salt.
Once the kale has become "wilted", add the spinach and capers and sauté until the spinach is cooked down.
Next add the goat cheese to the pan and stir until combined.
Add a small amount of pasta water until it is creamy (but not watered down).
Drain your pasta.
Add pasta back to the pasta pot and add the kale/cheese mixture and stir in with the pasta.
Serve with some warm garlic bread.