Inspired by airline food (that’s a first!) and with a little tweaking I produced this tasty pasta dish which is satisfying enough as a vegetarian entree or can be a side dish – serving it with lamb chops tonight. Remove goat’s cheese from the fridge an hour ahead of cooking so that it will be soft.
Pre-heat oven to 350 degrees F.
8 oz. gluten free pasta – rigatoni, if possible
10 oz. baby spinach
2 large cloves of garlic – grated
1 cup passata
2 tbsp. finely chopped sun-dried tomatoes
4 oz. goat’s cheese
Cook the pasta and spinach ahead of time.
Place the rest of the ingredients in a large mixing bowl and stir together well.
Add pasta and spinach (chop the spinach) to the bowl.
Toss well together and cook in oven for 25 minutes covered with foil.