This bright and colorful dish is so fast to put together, and tastes super rich and comforting. You can replace the Goat Cheese with Vegan Almond Cheese if you want a dairy-free version.
Goat Cheese, Arugula and Spinach Pasta with Cherry Tomatoes
by Sarah Farsh December 23, 2013
- 3 cups pasta of choice (I used brown rice, gluten free dried pasta)
- 1/4 cup cherry tomatoes
- 3 - 4 cups fresh arugula and spinach mix
- 1/4 cup of your favorite tomato sauce
- 1 - 2 tbsp herbed goat cheese
- 1 tsp red chili flakes
- 1 tsp garlic powder
- salt/pepper to taste
In a medium sized pot, boil pasta until al dente. Drain, and poor pasta back into pot - keeping a little bit of the pasta water (just don't drain so much). Lower heat to medium/low and add cherry tomatoes, arugula, spinach, tomato sauce, goat cheese and all spices. Combine together well and serve!