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5 from 1 vote

Pomegranate and goat's cheese pasta

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main meal
Servings: 2
Author: Becca Heyes


  • 180 g spaghetti
  • 1 clove small garlic peeled
  • 6 tablespoon fresh coriander
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lime or lemon juice
  • Salt
  • Black pepper
  • 70 g soft goat’s cheese crumbled
  • 5 spring onions sliced
  • 60 g pomegranate seeds


  • Boil the spaghetti in a pan of water until al dente.
  • Meanwhile, add the garlic and coriander to a mini food processor. Blitz for a few seconds, then add the extra virgin olive oil, fresh citrus juice, and seasoning. Blitz again until a pesto-like paste is formed.
  • When the pasta is ready, drain it and add the dressing, crumbled goat's cheese, sliced spring onions, and pomegranate seeds. Return to a very low heat for just a minute or two, stirring constantly, until the goat's cheese has melted into the pasta.
  • Serve immediately with an extra drizzle of olive oil if desired.