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Creamy Goats Cheese and Tomato Pasta

With Asparagus
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
505 kcal
Protein
: 
13.4g protein
Total
: 
10 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Egg
  • Wheat
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

125 grams

Premium Tomato Mix

200 grams

Fresh Tagliatelle

(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Soya, Mustard)

200 grams

Asparagus

1 unit(s)

Garlic Clove

15 grams

Pine Nuts

½ unit(s)

Lemon

125 grams

Goat's Cheese

150 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Vegetable Stock Powder

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)2113 kJ
Energy (kcal)505 kcal
Fat31.2 g
of which saturates15.9 g
Carbohydrate42.2 g
of which sugars8.1 g
Dietary Fibre5.5 g
Protein13.4 g
Salt1 g
Potassium153.8 mg
Calcium6.9 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a)Bring a large pan of water to the boil for the pasta with 0.5 tsp of salt.

b) Heat a large frying pan over medium heat (no oil!)

c) Once hot, add the pine nuts and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. 

d) Once toasted remove from the pan and set aside.

e)Peel and grate the garlic (or use a garlic press).

f)Halve the tomatoes.

2

a)Trim the bottom 2 cm off of the asparagus and discard. Chop the asparagus spears into thirds.

b)Zest and half the lemon, chop into wedges.

c)Heat a drizzle of oil in a large frying pan, add the tomatoes and soften for 4-5 mins.

d)Once the tomatoes have softened, stir in the garlic and cook for 1-2 mins.

e)Add the pasta and asparagus to the boiling water and simmer until cooked, 4 mins.

f)Once cooked, drain in a colander, pop back in the pan and drizzle with oil and stir through to stop the pasta sticking together.

3

a) Once the tomatoes are cooked, stir in the lemon zest, crème fraiche, vegetable stock and water (see ingredients for amount).

b) Bring to the boil and simmer for 2-3 mins. To thicken slightly

c)Add the pasta and asparagus to the sauce and toss to coat.

d) Divide the tagliatelle between plates.

e) Crumble the goats cheese over the pasta and sprinkle over the pine nuts. With lemon wedges to serve .Enjoy!

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