Red Pesto & Goat Cheese Spaghetti
with Roasted Cherry Tomatoes
- Gluten
- Wheat
- Milk
- Almond
- Eggs
- Soy
- May contain traces of allergens
- Traces of Cashew
- Walnut
- Macadamia
Our red pesto is loaded with sun-dried tomatoes, almonds and chargrilled capsicum so that every bite is packed with flavour. Paired with caramelised cherry tomatoes and creamy goat cheese, it makes this bowl of spaghetti seriously tasty!
Ingredients
1 punnet
cherry tomatoes
2 clove
garlic
1 punnet
basil
1 packet
spaghetti
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1 packet
red pesto
(Contains: Milk, Almond May be present: Eggs, Cashew, Walnut, Macadamia)
1 pinch
chilli flakes
1 packet
goat cheese
(Contains: Milk)
1 bag
baby spinach leaves
Ā½ unit
lemon
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
Cooking Steps
Preheat the oven to 220Ā°C/200Ā°C fan-forced. Place the cherry tomatoes, balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) on an oven tray lined with baking paper. Season with salt and pepper and toss to combine. Roast on the top oven rack until blistered, 15-20 minutes.
While the cherry tomatoes are roasting, bring a large saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Pick and thinly slice the basil leaves.
Add the spaghetti to the saucepan of boiling water and cook, stirring occasionally, until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain the spaghetti. Drizzle with olive oil to prevent the strands sticking together and set aside.
TIP: 'Al dente' means the pasta is cooked through but it still has a tiny bit of firmness in the middle.
Return the saucepan to a medium-high heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Remove the pan from the heat. Add the spaghetti, red pesto, a splash of the reserved pasta water, a pinch of chilli flakes (if using) and crumble in 1/2 the goat cheese. Toss to combine. Add the basil and baby spinach leaves and toss until combined and slightly wilted. Season with pepper.
TIP: Add a dash more pasta water if the sauce looks dry.
Add the roasted cherry tomatoes (and any tray juices) to the spaghetti. Gently toss to combine. Slice the lemon in half (see ingredients list), then add a good squeeze of lemon juice and season to taste with salt and pepper.
TIP: Seasoning is key in this dish, so taste and add a little more lemon juice, salt or pepper if you like!
Divide the red pesto spaghetti between bowls and crumble over the remaining goat cheese.
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā The red pesto, roasted cherry tomatoes, and goat cheese create a rich, flavourful combination that many customers rate among their all-time favourites. Some found the dish mild or heavy; adjusting lemon juice, chilli flakes, or the amount of goat cheese helped balance the flavours.
- Ease of prep:Ā Most customers found this a quick and easy weeknight meal, with minimal preparation required. Starting the water boiling before prepping the tomatoes can help keep the overall cook time on track.
- Suggestions:Ā Several customers swapped goat cheese for parmesan or feta with great results, and some added prawns, bacon, or broccolini for extra protein or vegetables. A few noted that using less pesto or goat cheese prevented the dish from becoming too rich or gluggy, and one customer blistered the tomatoes in a hot frying pan instead of the oven to save time.
- Leftovers:Ā This dish reheats a little dry, so adding a splash of water when warming it up helps bring it back to life. Several customers noted generous portions with enough left over for lunch the next day.
- Portions:Ā Most customers found the serving size generous, though a few felt the ratio of pasta to sauce and toppings was off, suggesting slightly less spaghetti or a little more pesto and tomatoes would improve the balance.
