Goat Cheese Mac

I found this recipe and it looked yummy and then I forgot about it until recently....when we started my younger son on an elimination diet to try to get his intestines healthy and determine what foods are causing the upset.  So, for the next 4-6 weeks he can't have wheat/gluten, dairy, soy, eggs, nuts or fish.  This pretty much eliminates my current recipe repertoire.  Then...I was going through my Pinterest recipes board and found it.  It was an "aha moment" for me.

I will say, if you don't care for goat cheese you probably won't like this.  I do think that a cream cheese/parmesan mix could work for this if you wanted to try this.  The thing I love most about this dish is it is so very simple, and comes together very quickly.  It does take time to roast the tomatoes but you can certainly sub some sundried tomatoes instead.  Unfortunately I ignored the "cover your plants it's going to freeze" warning and my basil plant died so I used dried...next time fresh basil for sure!

Goat Cheese Mac
recipe adapted from Nummy Kitchen

2 lbs roma tomatoes or cherry tomatoes
1 lb short-cut pasta (brown rice or quinoa pasta for GF)
3/4-1 c. pasta water reserved
2 Tb. olive oil
1/2 c. fresh basil, chopped or 2 tsp dried basil
salt & pepper to taste
6-8 oz goat cheese, crumbled (I used more like 8 oz)

Ahead of time, preheat the oven to 250, quarter the tomatoes if using roma and layer them on a baking sheet.  Roast for 2-3 hours, until they're dried on the edges but still moist in the middle.  Remove from the oven and let the tomatoes cool, chop them up and set aside until you're ready foor them.  Boil the pasta according to directions, before draining reserve some cooking water.  Add to the hot pasta: water, olive oil, basil, salt, pepper and goat cheese.  Stir until the cheese is melted and it's all combined.  Add more cooking water if needed. Stir in tomatoes and serve immediately.

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