Ingredients

1 bunch asparagus, washed, ends trimmed, and then cut into 1-inch chunks

3 stalks green garlic washed, trimmed, and roughly chopped

1 log goat’s cheese, sliced

Cooking oil

Salt & pepper

Red pepper flakes

3 cups pasta of choice

½ cup reserved pasta water

½ cup cream

½ cup grated parmesan (optional)

¼ cup breadcrumbs (optional)

Instructions

Preheat oven to 425°F.
Add the prepared asparagus and green garlic to a baking sheet lined with parchment paper and drizzle with cooking oil. Toss until veggies are coated.
Season with salt, pepper, and red pepper flakes and again stir until coated.
Add slices of goat’s cheese on top of veggies and spray tops with cooking oil spray.
Place in the oven and roast for 20 minutes, until veggies are softened and browned.
While the veggies roast, cook your pasta according to package instructions. Once finished cooking, drain and drizzle with oil (so the noodles don’t stick!). Be sure to reserve ½ a cup of pasta water, though!
Transfer roasted veggies and goat’s cheese to a bowl, then add pasta water and cream. Blend with an immersion blender until smooth.
Pour asparagus sauce on top of cooked pasta and mix until noodles are evenly coated.
You can enjoy this take on mac & cheese as-is, or you can transfer to an oiled baking dish and top with parmesan and breadcrumbs. I transferred to some mini baking dishes to make cute single-serve portions, but a 9x13 would work just fine!

Recipe developed and photographed by Alex Chesney, RD