Gluten Free Vegan Goat Cheese Spaghetti
If you love rich, tangy cheese paired with crisp greens and bright citrus, then this Rebel Cheese Honee Pistachio Chevre Spaghetti is destined to become a weeknight favorite. It’s a harmonious blend of gluten‑free pasta, luxurious Rebel Cheese goat chevre swirled with honey and pistachios, peppery arugula, and zesty lemon. In under 20 minutes, you’ll create a dish that’s elegant enough for guests yet effortless enough for dinner any night.
Ingredients
- 6 oz gluten-free spaghetti about ¾ of a standard 8 oz box
- 4 oz Rebel Cheese Honee Pistachio Chevre or more if you like extra creamy
- 2 cups fresh arugula loosely packed
- Juice of ½ lemon about 1½ tablespoons
- 1 teaspoon lemon zest optional, for garnish
- Salt to taste
- Freshly ground black pepper to taste
- Reserved pasta water 2–4 tablespoons as needed
- Optional 1 tablespoon olive oil for finishing drizzle
Instructions
Boil the pasta
- Cook 6 oz gluten-free spaghetti in salted water until al dente. Reserve a bit of pasta water before draining.
Melt in the chevre
- Return pasta to the pan over low heat. Add 4 oz Rebel Cheese Honee Pistachio Chevre and stir until creamy, adding reserved pasta water as needed.
Add greens
- Toss in 2 cups of arugula and stir gently until just wilted.
Brighten it up
- Squeeze in juice of ½ lemon and season with salt and pepper to taste.
Serve & garnish
- Top with lemon zest and a drizzle of olive oil (optional). Serve warm.