Chevre Pasta Sauce - My new fav!
| October 04, 2012
Featured Recipe: Spinach, Chicken, and Chevre Pasta
There is a super easy pasta sauce theme going on and I’ve missed creating my own dish until now. I’m talking about using chevre (or goat milk cheese) as the creamy binder to your simple pasta dishes. I’ve sampled several versions at restaurants and friends’ homes and maybe you have, too. Some had protein, others not. Asparagus, spinach, sautéed onions and carrots, pepper medley and fresh herbs have all appeared in one way or another. But the one thing they all have in common is the simplicity of stirring in the cheese with a bit of pasta water and the sauce is complete.
I think it works best with short pasta, a chopped or small vegetable and with a squirt of lemon to top it all off. Use today’s recipe as a jumping off place for your own pasta creations and pull it all together with the earthy creaminess of chevre. Enjoy!
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What you're saying..
My husband grew up in Michigan and his mother was originally from the hills of Kentucky. I first had Chocolate Gravy one winter when she was visiting. Growing up in the South, too, I was surprised that I had never had it nor even heard about it. Anyway it was rich and delicious and she served it over hot, flaky biscuits.
My husband told me that when he and his cousin were running cross country in high school, before each Saturday race, his mother would make them biscuits and chocolate gravy. Now thanks to Cheap. Fast. Good! I am preparing your version of biscuits and chocolate gravy. Except now instead of heading to a cross country race we will be headed to our son's swim meet. Thanks for helping me carry on a family tradition.
-- Louanne Bisel
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