I wanted feta. I had planned out the perfect pasta dish, and all I needed was the cheese. But when I drove to the grocery store and browsed the cheese selection, the only feta in stock was contaminated with Mediterranean herbs. Sigh. I really craved that feta. So what’s a girl to do?
Resort to a look-alike. White and creamy, goat cheese sat on the shelf above the empty feta spot. Although slightly tarter but still salty, I had no choice but to sprinkle it over my pasta instead.
And oh boy, what a delicious disaster! The goat cheese tasted even better than the feta would have, and I devoured the pasta (and half of the tub of cheese) within minutes of serving my dinner. Now head over heels in love with goat cheese, I’m finding every excuse to add it to any pasta, cracker, or sandwich I eat. I just may need to buy my own goat soon… What would the neighbors say?
Goat Cheese and Caramelized Onion Pasta
Serve alongside a spinach salad for a light and delicious meal.
½ onion, vertically sliced
¼ tsp olive oil
⅔ c. uncooked pasta
1 tbsp sundried tomatoes, diced
1 tbsp crumbled goat cheese
- Heat olive oil in a large pan over medium-high heat. Add onion and cook, stirring constantly, until onion begins to turn golden. Reduce heat to low and continue cooking, stirring occasionally, until onions reach desired brownness. (I chose a light caramelization, but cooking longer for a darker caramelization tastes good too!)
- While onion cooks, boil a pot half-full of water. Add pasta and cook until tender. Drain the pasta water.
- Once onions are done, add pasta and tomatoes to the pan, stirring to combine. Pour pasta into a bowl, top with goat cheese, and serve immediately.