Vermicelli with Goats Cheese

    Vermicelli with Goats Cheese


    50 people made this

    This is a delightfully aromatic pasta dish with fresh tomatoes, garlic, basil and goats cheese as the final creamy touch.

    Serves: 8 

    • 500g vermicelli pasta
    • 1 (400g) tin whole roma tomatoes
    • 2 fresh tomatoes, chopped
    • handful fresh basil leaves
    • 6 cloves garlic, minced
    • 2 tablespoons olive oil
    • freshly ground black pepper to taste
    • 1 lemon, juiced
    • 100g soft goats cheese

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Cook pasta according to packet instructions; drain.
    2. In a blender or food processor, blend the tinned tomatoes, fresh tomatoes, basil, garlic, olive oil and pepper just until chunky.
    3. In a bowl, gently toss the cooked pasta and tomato mixture. Sprinkle lemon juice over the pasta and top with goats cheese just before serving.

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    Reviews (5)


    This was excellent! I've made it twice in one week and both times it was gobbled up. Very light pasta dish for summer. Even my dad, who has to have meat, loved it and asked for more! Angel hair and thin spaghetti can also be used. Didn't have goat cheese the second time around and it was fine, but will definitely use it in the future as it does give the dish an extra unique taste. - 29 Sep 2008


    excellent recipe,definately a keeper - 29 Sep 2008


    This was good, but not great. It was really easy to make though, ecspecially for a hot summer day. I did substitute angel hair pasta and queso blanco cheese. - 29 Sep 2008

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