Tasty vegetarian recipe - Goat's Cheese and Summer Vegetable Linguine

Published Sunday, Jul 6 2014, 18:20 BST  |  By  |  Add comment
With summer on its way, this linguine pasta dish is the perfect meal to serve up for a light dinner.

Goat's cheese and plenty of fresh summer veggies are key to this recipe – while pesto and herbs add a kick of flavour. Better still, it's meat-free so will go down a storm with vegetarians.

Goat's cheese and vegetable linguine

© British Cheese Board


  • 200g linguine or spaghetti
  • 1 medium courgette
  • 1 medium carrot, peeled
  • 75g fine green beans, halved
  • 10 cherry tomatoes or baby plum tomatoes, halved
  • 2 tablespoons red or green pesto sauce
  • Freshly ground black pepper
  • 100g soft British goat’s cheese, sliced
  • Fresh herbs (e.g. basil, parsley, marjoram or chives)


1 Put the linguine or spaghetti on to cook in gently boiling water.

2 While the pasta is cooking, pare the courgette and carrot into long strips, using a potato peeler.

3 After the pasta has been cooking for 5 minutes, add the courgette and carrots, along with the green beans. Cook for a further 5-6 minutes, until the pasta is cooked.

4 Drain the linguine and vegetables, reserving a couple of tablespoons of the cooking water, then return them all to the saucepan.

5 Add the tomatoes and pesto sauce, season with black pepper and stir gently for a minute or so.

6 Share between two warmed pasta bowls or plates and top with soft goat’s cheese and fresh herbs.

Prep Time

10 minutes

Cook Time

12 minutes

Nutrition Information

Serves 2

Try these other delicious pasta recipes:
Creamy Mushroom & Bacon Pasta Bake
Lamb Linguine With Pea & Leeks
Simple Spaghetti With Tomato Sauce
Pork & Chorizo Meatballs With Spaghetti

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