I first made this shortly after we first moved into our lovely little flat. We had gone to a Farmer’s Market in Alexandra Palace and found some goat cheese that had the consistency of cheddar. I whizzed it up with some roasted peppers and some basil, tossed it with spaghetti and made this wonderful pepper and goat cheese alfredo.
And when I say wonderful, I mean wonderful. It’s a bit of an unsung hero of a recipe to be honestly. I’m not even a big fan of pasta, but I adore this meal and could quite happily eat it on a weekly basis.
It’s the sauce. Whenever I try this I end up running my finger round the dish to get up all those lovely smears of sauce. The peppers and basil make it SO deliciously sweet, the goat cheese undercuts it with sharpness, and a sauce made of Greek yogurt and egg is deliciously thick and creamy. The tomato taste barely even comes into it – you don’t really taste tomato, you just taste what the tomato does to the sauce.
Can you tell I like this one?
It’s not a difficult one to make, either. Come home, spend twenty minutes fiddling about in the kitchen and you’ve got a delicious meal on the table. Garnish it with more basil and more cheese to make it look pretty. I’ve give it to Garry under the guise of a fancy, romantic meal many a time.
Word of warning – don’t try it unless you’ve got a food processor. To get that sauce as lovely and thick and creamy as it needs to be, you need it fully whipped. You also need that basil shredded into tiny pieces – big leaves won’t work here.
- 2 red peppers
- 1 red onion, diced
- 2 cloves garlic, minced
- 150g spaghetti
- A handful of basil
- Tomato pureé
- 2 large eggs
- 200g 0% fat Greek yogurt
- 100ml veg stock
- 55g goat cheese, plus more to decorate
- Preheat the oven to 200 degrees. Cook the pasta according to the packing instructions
- Whilst it’s cooking, quarter the red peppers and bake them in the oven for 20-30 minutes, until they’re slightly charred
- Gently fry the red onion for 5 minutes or so until soft and lovely. Mix the eggs, Greek yogurt, vegetable stock and goat cheese together and pour over the onions. Add some salt and pepper and stir until the cheese melts
- Put the sauce and peppers in a food processor, along with a handful of fresh torn basil and a good squeeze of the tomato puree. Blend until smooth
- Toss this sauce with the cooked and drained pasta
- Pile into a dish and top with some more basil and a bit more cheese. Then fall into it face first and enjoy