Creamy Goat Cheese and Apple Butter Linguine

  • Servings: 4
  • Difficulty: Easy
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  • 400g rustichella linguine from Carfrae Farm Shop
  • 200g/7oz goat cheese
  • 4 tbsp Foraging Goat apple butter
  • Fresh thyme leaves
  • 100g/3.5oz walnuts, chopped
  • Salt and black pepper to taste
  • Olive oil


  1. Cook the rustichella linguine according to the package instructions. Drain and set aside, reserving a bit of pasta water.
  2. In a large pan, warm about 2 tbsp olive oil over medium heat.
  3. Crumble goat cheese into the pan and stir until it starts to melt.
  4. Add apple butter to the pan, combining it with the goat cheese to create a creamy sauce.
  5. Toss in the cooked linguine, stirring to coat the pasta evenly with the creamy goat cheese and apple butter mixture. If needed, add a bit of the reserved pasta water to reach your desired consistency.
  6. Season with salt and black pepper to taste.
  7. Sprinkle fresh thyme leaves and chopped walnuts over the linguine for added flavour and texture.
  8. Serve the pasta dish warm.

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