Gluten Free Fusilli with Sundried Tomatoes and Goats Cheese
Light, creamy, and full of Mediterranean flavour, this Gluten Free Fusilli with Sundried Tomatoes and Goats Cheese is a quick and elegant dish perfect for any night of the week. Otway Pasta Company’s gluten free fusilli provides the perfect twisty base, soaking up every bit of the garlic-infused oil and tangy tomato richness.
Wilted spinach adds freshness, while creamy Meredith Dairy goats cheese brings a luscious, slightly tangy finish that ties everything together. Finished with a drizzle of olive oil and seasoned to taste, this dish is simple to prepare yet delivers on flavour and satisfaction—ideal for gluten free eaters and pasta lovers alike.
Ingredients
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
Instructions
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!
