Description
A unique and flavorful pasta dish combining sweet blueberries, tangy lemon, creamy goat cheese, and crispy thyme breadcrumbs for a delightful contrast of textures and tastes.
Ingredients
Scale
- 12 ounces pasta (such as orecchiette or cavatappi)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup fresh blueberries
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
- 4 ounces goat cheese, crumbled
- Salt and black pepper to taste
- For the breadcrumbs:
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves
- Pinch of salt
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, prepare the breadcrumbs: In a small skillet over medium heat, melt butter. Add panko breadcrumbs and thyme; cook, stirring frequently, until golden and crispy, about 3-4 minutes. Remove from heat and set aside.
- In the same large pot (or a large skillet), heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Add blueberries, lemon juice, and lemon zest. Cook, stirring, until blueberries begin to burst and release their juices, about 2-3 minutes.
- Reduce heat to low. Stir in heavy cream and goat cheese, whisking until smooth and creamy. Season with salt and pepper.
- Add the drained pasta to the sauce, tossing to coat. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
- Serve immediately, topped with crispy thyme breadcrumbs.
Notes
You can substitute goat cheese with feta or cream cheese if desired. For a vegan version, use a plant-based cream and cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 10g
- Fat: 26g
- Carbohydrates: 68g
- Protein: 14g