Pappardelle with Goat’s Cheese Cream

Sometimes the simple things in life can be so pleasing.  Pasta has become a food staple in our house. The children love it. It is quick to prepare and hits the spot in minutes. But, because of this, I have gone off pasta and only make meals with it for me and Mr. Scott when there is little other choice.

The one exception to this rule is my favourite pasta dish of all time. The River Cafe chilli crab linguine. I could happily eat this several times a week. I have written about it HERE. It is the best and something I make at least twice during my weekly holiday in Devon during May half term.

But, I think I have created a pasta dish to challenge it’s position and my obsession with all things crab. Silky pappardelle pasta with buttery, wine and garlic sauce, fresh thyme and creamy goat’s cheese. It is simply delicious and can be ready to eat within ten minutes of entering the kitchen.

I am not an advocate of fast food at every meal time. I love relaxing and cooking a good meal that may take me as long as it teas to cook a chicken. In fact, I am a supporter of the slow food movement. Good food often takes time and effort to prepare and is something that should be appreciated for we cannot live by fast and almost instant food alone.

All I am saying is that this is a meal that, given how few ingredients it has, represents all that is good about taste and flavour. It just happens to take minutes to prepare and I hope you give it a try because it really is good!

This is another entry for me into the #CapricornCallenge. So Ethel the Goat this is for you.

Papparedelle with Goat’s Cheese Cream

Ingedients :- Serves 2

  • 1 packet of fresh papparedelle (250g)

  • 1 large knob of butter

  • 1 large clove of garlic finely chopped

  • 1 tsp finely chopped fresh thyme

  • Zest and juice of half a lemon

  • A generous amount of wine

  • 100ml double cream

  • 1 Capricorn Goat’s cheese de-rinded and chopped into small chunks

  • Salt & Pepper

  • Parmesan  and chopped walnuts to serve

Method :-

  1. Place the butter in a large saucepan or wok and melt.

  2. Add in the garlic and fry (medium heat) for a couple of minutes but do not let it brown.

  3. Add in the chopped thyme and lemon zest and fry for a minute or two.

  4. Pour in the wine and let it bubble down for a few minutes until some of the alcohol had burned off.

  5. Add the cream, Goat’s cheese, seasoning as well as the lemon juice and let it bubble gently over a low heat for a few minutes.

  6. Cook the papparedelle according to the packet instructions

  7. Drain and tip the pasta into the Goat’s cheese cream sauce and coat the pasta well in the creamy sauce. Leave it to rest for a couple of minutes before serving. This allows the pasta to soak up all the wonderful flavours.

  8. Serve and add some freshly grated Parmesan and chopped walnuts (optional)

Notes :-

  • The chopped walnuts add a lovely texture to this soft, rich and luxurious pasta dish. Thyme and lemon zest and juice lifts the dish and prevents it from being too rich and cloying.

  • This dish would offer a welcome change to the usual creamy based Carbonara sauce. The Goat’s cheese adds a delicious slight tang to the dish.

  • I would happily have eaten a double sized portion of this dish. But am delighted to have discovered that I can now alternate between this and the crab linguine because really fresh crab is not that easy to find in suburban Surrey!




  1. says

    Another LOVELY Goaty recipe Laura and I DO love pasta with nuts and cheese, so a winner for me! Also love the addition of lemon and thyme….perfection in a bowl! Make mine a large portion! Karen

  2. says

    I very much like healthy meals that are quick and easy when there are 100 other things to do, and as a mum of three this happens quite often as I’m sure you know. I’m confident that the kids will enjoy this pasta too so I have booked marked to try very soon :)

  3. Fishfingers for tea says

    Delicious! I’m a huge fan of pasta, as is the toddler but the husband isn’t too keen so we rarely eat it as a family. In something of a coincidence though we’re having chilli crab linguine for tea tomorrow night after he decided that it sounded like something he would like after all! 

  4. Jude says

    Oooooh! Yummy, and although this sounds scrumptious, I’m going to make your crab pasta en Bretagne,  I am even taking my pasta maker with me!  Your recipes are so inspiring, thanks Laura.

  5. says

    Oh, the River Cafe crab linguine…you’ve given me cravings and I’m still sitting at my desk at work :-( This looks pretty gorgeous too – garlic and thyme and walnuts and butter = heaven on a plate.


  1. […] protests of “I don’t like pasta” from Rich. Then I saw the same thing mentioned over at Laura’s. Clearly it was meant to […]

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