This year, I resolve to eat more gluten.
All the better if said gluten is in the form of rigatoni.
Because, rigatoni. Need I say more?
I’ve made this recipe with nearly every shape of pasta out there. It works well with them all, including whole grain and GF options. It is truly the easiest ‘mac & cheese’ you’ll ever make.
Easier than KD, even.
The key of course, is reserving some of the starchy pasta cooking water once the pasta is just about done. The pasta will have released a whole bunch of starch in to the cooking water, which when added to the strained pasta and goat cheese will thin it out enough to make a sauce, without making it watery.
I find that one small package of goat cheese isn’t quite enough for a full pound of pasta. I’ll still make the full pound (since that’s usually the size of the bag/ box I buy) and reserve the leftovers for a couple of snacks. Toss with EVOO before refrigerating. When you’re ready to eat it, drizzle with a little more oil, some good balsamic vinegar and sprinkle with s&p.
That. is it.
No word of a lie, folks.
If you are looking for a 15 minute meal (and that includes water boiling time) you may stop here. Pasta, goat cheese, s&p. Dead simple.
I usually jazz things up a bit, though.
Here I’ve got broccoli, grape tomatoes, cremini mushroom & pearl onions for roastin’.
Here are some other ideas for y’all:
- Toss with our roasted tomatoes
- Peas, fresh mint and lemon zest
- A variety of mushrooms sautéed with thyme
- Pumpkin or butternut squash puree and sage
- A few handfuls of baby spinach or arugula
- A couple tablespoons of your favourite pesto.
Now get cooking, friends!