Farfalle with Tomato-Goat Cheese Cream sauce

I saw this recipe in Vegetarian times magazine.....it looked so delicious. I decided to give it a try. I have done some minute changes in the original recipe.

 

                                    Background image source:Vegetarian times

Ingredients

12 oz farfalle /Bow-tie pasta

Creamy tomato soup - 1 1/4 cup prepared (You can buy ready made soup or prepare it,will post the recipe soon.)

Creamy mild Goat cheese* - 2-3 Tbs

Frozen petite peas - 1 cup

Sunflower seeds-2 tsp (the original recipe had pine nuts)

Olive oil 1/2 Tbs

Garlic - 3 cloves minced
Salt and Pepper-as desired

The original recipe also had:

Regular/nonfat half-and-half -1/2 cup &

Dry white wine(optional) - 1Tbs

I skipped these  two ingredients.

Method

Cook pasta in boiling salted water pot as per package directions until al dente,add peas during last 2 mins of cooking. Drain in a colander.

Return the empty pot to the burner.Wait a few seconds until the pot looks dry,then lightly toast the sunflower seeds on a medium flame for half minute or until fragrant and toasted.Transfer  the seeds to a plate.

Heat oil in a pot and saute garlic until just beginning to brown.

Stir in the prepared soup,simmer over medium high heat until the soup is slightly  reduced and begins to thicken,stirring occasionally.Add goat cheese and cook 2-3 minutes more, or until the cheese is completely melted into sauce,stir.Season with salt and pepper as desired.

Stir in pasta,peas,sunflower seeds,toss well and serve.

Ummm......the result is a creamy pasta with a tang!!!!!!

* Mild Goat Cheese gives a unique tang to the orange colored sauce.If you don't like Goat cheese,you can use low-fat cream cheese.