Gluten Free Fusilli with Sundried Tomatoes and Goats Cheese

By Steve Robinson

Serves 4


  • 1 pkt Otway Pasta Company Dried Gluten Free Fusilli (375g)
  • 2 tbsp Olive Oil
  • 2 garlic cloves, finely chopped
  • 50g sundried tomatoes, drained, chopped
  • 1 handful spinach leaves
  • 100g Meredith Dairy Goats Cheese
  • Salt and pepper to taste


  • Put a large pot of water on to boil and frying pan on medium heat.
  • Add 1 tbs olive oil, and chopped garlic to the frying pan While the garlic is frying add the dried pasta to the boiling water, turn timer on for 5-6 mins.
  • Add the sundried tomatoes to the frying pan and combine with garlic.
  • When pasta is cooked add it to the fry pan with the garlic and sundried tomatoes. Toss through and add spinach. Let the spinach wilt down, turn the heat off then add the goats cheese.
  • Gently combine the goats cheese with the pasta and add 1 tbs of olive oil, salt and pepper to taste, gently combine and serve. Enjoy!


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