Goat cheese and spinach fettuccine Alfredo
Goat cheese and spinach fettuccine Alfredo

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. To taste, salt and cracked black pepper
  2. 1 ml (1/4 teaspoon) Nutmeg
  3. 1 Clove of garlic, peeled and finely chopped
  4. 250 ml (1 cup) (about 125 g) of goat cheese
  5. 250 ml (1 cup) 15% M.F. country-style cream*
  6. 1 bag (171 g) Spinach, washed and stems removed
  7. 250 g Fettuccine

Directions

  1. In a saucepan, cook pasta according to instructions on package.
  2. Add spinach for the last minute of cooking. Drain and reserve.
  3. In the same saucepan, bring cream to a boil over medium-high heat. Add goat cheese, garlic and nutmeg. Stir to blend well.
  4. Add pasta and spinach to cream mixture and stir gently to coat pasta with sauce. Serve immediately in deep dishes.
  5. Season generously with salt and pepper. If desired, sprinkle grated goat's milk Gouda cheese onto dishes at serving time.

* Alfredo sauce is often made with 35% M.F. cream. To lighten the recipe but keep the creaminess, we suggest using 15% M.F. country-style cream, which is ideal for cooking.

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