Trofie Pasta with Roasted Red Onions and Goats’ Cheese Recipe

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serves: 8
Skill: easy
Prep: 10 min
Cooking: 25 min

Nutrition per portion

Calories 517 kCal 26%
Fat 13g 19%
  -  Saturates 6g 30%


  • 3 red onions, peeled and quartered
  • 1tbsp olive oil, plus extra to drizzle and serve
  • 3 slices white bread, crusts removed and whizzed into breadcrumbs
  • 800g (1lb 12oz) trofie pasta (penne also works well)
  • 250g (9oz) soft unrinded goats' cheese, broken into large chunks
  • thyme leaves, to serve


  • Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Place the onions in a roasting tin and drizzle with a little oil and some seasoning. Roast for about 25 minutes, until slightly blackened and tender.

  • While the onions are cooking, heat a frying pan and add the olive oil. When hot, tip in the breadcrumbs with some salt and pepper and cook for 5 minutes, shaking the pan regularly so that the crumbs toast evenly. If they look dry, add a little more oil. When the crumbs are golden brown, remove from the pan and set aside.

  • Cook the pasta according to the pack instructions. Drain and toss through with a little olive oil. When the onions are cooked, pull the pieces in half gently and toss through the pasta with the goats’ cheese and most of the breadcrumbs.

  • Sprinkle the remaining breadcrumbs on top, garnish with thyme leaves and serve immediately.

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