This is a tasty dish that is quick and easy to make and will make you the talk of the dinner party (I know, I just took it took it to one and was receiving compliments all night!). It’s a bit on the spicy side because it has chipotle peppers in it, but if you don’t like spicy you can leave out the peppers and still enjoy a delicious dish.
Pasta Ingredients:
2 green onions
1/2 cup cilantro sprigs
1/4 cup toasted sunflower seeds
8 ounces brown rice pasta
2 Tbsp olive oil or chicken stock
4 ounces goat cheese
Sauce Ingredients:
3 Tbsp chicken broth
2 Tbsp olive oil
2 Tbsp freshly squeezed lime juice
2 Tbsp soy sauce
1 chipotle chili, minced (available in cans)
1 Tbsp brown sugar
2 tsp cornstarch or 1 Tbsp flour
1 tsp ground cumin seeds
1/3 cup chopped cilantro
4 cloves garlic, finely minced
For Advance preparation: precook pasta, this can be done the day before. Combine sauce ingredients, this may be completed up to 8 hours before you put the dish together and serve.
Cooking Instructions: Lightly salt the water, cook the pasta. When the pasta is done cooking (al dente), drain in a colander. Crumble the goat cheese. Chop the green onions and cilantro.
Return the empty pasta pot to the stove over high heat. Add 2 tablespoons olive oil or chicken stock (for a lower calorie option). When the oil becomes hot, add the pasta and the sauce. Toss until evenly combined and well heated. Transfer to a platter or dinner plate. Sprinkle on the goat cheese, green onions, cilantro, and sunflower seeds. Serve at once.
