Pasta with goat’s cheese and thyme burnt butter

Serve this speedy pasta with some baby spinach leaves for an instant meat-free Monday meal.

Serves: 4


300g of thick sheets of pasta like pappardelle or lasagna
baby spinach
soft goat's cheese
200g butter
a few sprigs fresh thyme


Cook the pappardelle or lasagne sheets in boiling salted water for 8 minutes, or until al dente, and drain. If you cook lasagne sheets simply cut them into thick strips once cooked for thick strands of pasta.

It’s important to make the burnt butter just before serving and to eat it straight away to take advantage of its gloss and flavour. To make it, add the butter to a saucepan and melt over a medium heat. Once it starts to foam add a few sprigs of fresh thyme and swirl. As soon as the butter turns a lovely deep golden colour, remove from the heat, drizzle over the pasta, and season.

Serve with fresh baby spinach leaves and crumbled soft goats cheese.


Tip: Thyme loves mushrooms, sauces and butters. It is quite a hardy herb so it will last for at least 5 – 7 days in a cool fridge, try growing it at home in your garden it will come up quickly and pretty much look after itself!


By Hannah Lewry for MyTyd.

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