https://www.thespruceeats.com/goat-cheese-pasta-recipe-4686834 Creamy and luscious, goat cheese makes for the perfect ingredient in a thick, decadent cheesecake dessert. Reduce the heat to medium. Lower temperature to low and stir in milk, turn back up the temperature to medium high and bring to a boil. But if you’re making it separately, we’d say at least 10 minutes. Besides the fact that it is just really, really good… For people with casein digestion issues, it may add a whole new option to your dinner menu if you can tolerate goat’s milk! Servings: Makes about 3/4 cup. Top with remaining rosemary sprig and serve immediately. Nutritional Info: Per serving: 390 calories (140 from fat), 16g total fat, 8g saturated fat, 155mg cholesterol, 900mg sodium, 2g carbohydrates (0g dietary fiber, 0g sugar), 50g protein. Add the goat cheese, oregano and cayenne and 2 cups pasta water and stir until the cheese is melted and well combined, about 4 minutes. You can read a little more about that in this post. Why make a Goat Cheese Alfredo Sauce? Topped with fruit preserves and served in pre-made mini-phyllo shells, this cute, crowd-pleasing dessert is ready in minutes. Such as a plain piece of poached salmon or a sheet pan of roasted vegetables or a bowl of steamed asparagus. Goat Cheese Sauce is a light and delicate addition to almost any meal. Remove and discard rosemary sprig and swirl in goat cheese to complete the sauce. Place the chops on a plate and drizzle sauce over the top. Sometimes we want a flavor accent to add the simple foods we often cook. The protein casein in goat’s milk is processed, and likely digested differently, than casein from cow’s milk. To make the goat cheese pasta sauce, you’ll simply simmer the tomatoes, olive oil, balsamic vinegar, spices and basil with a little spinach; we added spinach for a boost of nutrients. Goat Cheese Sauce A Simple Tangy Side for Fish or Vegetables. Mixed with Greek yogurt and a touch of powdered sugar, this adorable cheesecake bites are the perfect solution for using up leftover goat cheese. You’ll just simmer that while you make the pasta — the timing doesn’t really matter. Serve goat cheese sauce as a dressing on salad, a sauce with pasta, or a dip for fresh vegetables. Fresh goat cheese has an air of gourmet not found in the flavor of ordinary cow’s milk cheese sauces and it leaves a hearty, yet fresh taste behind. Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, if using, and the chives. Stir in