Buttery Noodles with Cheese
This is a quick pot of linguine finished in bouillon broth, butter and goat cheese, a loose homage to fettuccine Alfredo. Cooking the pasta in seasoned water and leaving an inch of it behind gives the sauce body without cream. Goat cheese adds a sharp tang that Parmesan only partly matches, though Parmesan works fine. Garlic, tomato and fresh herbs are optional extras, so it suits a bare pantry or a fuller one.
Instructions
Fill a pot with enough water to cook linguine for two people. Set it over high heat and drop in the vegetarian bouillon cube so the water becomes a light broth as it heats.
Once the water boils, add the linguine and the textured vegetable protein, if you are using it. Cook until the pasta is done to your liking.
Pour off most of the cooking water, leaving about an inch in the pot. This leftover broth will form the base of the sauce.
Add the butter, the cheese, the diced tomato and the herbs to the pot. Crush the garlic cloves straight into the pot if you are using them.
Stir often over the heat until the sauce has thickened to the consistency you want.
Make it personal.
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