Tomato, Basil and Goat’s Cheese Zucchini Pasta
September 18, 2020
It takes only 5 ingredients and 10 minutes cooking time to whip up this beautiful Tomato, Basil & Goats Cheese Zucchini Pasta, perfect for easy weeknight dinners!
Ok, let me start out by saying I LOVE using spiralised zucchini as an alternative to pasta and noodles. I’m quite sensitive to carbs in general and a large bowl of pasta can leave me feeling heavy and bloated. When I use zucchini however I know I’m going to feel great because it’s much lighter, plus I’m getting a serve of veggies while feeling like I’m eating pasta, win!
This tomato, basil and goat’s cheese zucchini pasta is one of my go-to healthy dinner recipes. It’s seriously so easy! There’s barely any prep involved, very little cooking time (only 10mins!) and it’s made with natural, healthy ingredients.
This recipe uses 3 large zucchinis but if you can’t find large ones opt for 4 mediums-sized zucchinis. Spiralised zucchini is a great low-carb, gluten-free alternative to pasta and can be so helpful to anyone who loves pasta dishes but is either following a low-carb diet, a ketogenic diet, or is sensitive or intolerant to gluten.
Another favourite ingredient of mine is goat’s cheese, I love how versatile it is! Having a jar in your fridge can be so handy to add an extra bit of flavour or creaminess to your meals. Goat’s cheese can be added into salads, used in making dips or spreads, even added to desserts!
In this recipe I’ve used the goat’s cheese as the pasta sauce, by letting it melt in the pan and stirring it into the ingredients you get a beautiful creamy sauce using just 1 ingredient. It’s a fantastic option if you’re looking for a simple way to make a creamy pasta sauce that doesn’t require too many ingredients. I’ve also found that a lot of keto recipes use cream to create sauces, don’t get me wrong it can taste amazing, but it can also leave you feeling heavy if you over-indulge. Using goat’s cheese is a great alternative for creating a creamy sauce that is a lot lighter than using actual cream.
If you’re looking to make this recipe vegan you can swap out the goat’s cheese for a vegan alternative. When choosing a vegan alternative you want to make sure you’re opting for a creamy, soft vegan cheese that’s mild in flavour.
I hope this recipe helps if you love pasta but your body doesn’t react well to it, or if you’re following a diet that restricts regular pasta. If you do make this one let me know in the comments below how it turned out, I’d love to hear your opinions!
Tomato, Basil and Goat's Cheese Zucchini Pasta
- 3 large zucchinis spiralised
- 250 g cherry tomatoes halved
- 2 cups spinach leaves
- 50 g goat's cheese
- handful fresh basil torn
- 1/2 tbsp olive oil
Heat oil in a large pan over medium heat
Add spiralised zucchini and tomatoes, cook for 5 minutes until zucchini is tender
Add spinach and basil to the pan and mix through, cook for 1 minute to wilt the spinach
Reduce heat to low, add goat's cheese and stir through. Season with salt and pepper and cook for 2-3 minutes until heated through
Serve, topped with additional basil leaves (optional)