Sumac spiced goat cheese pasta with sweet corn and blistered tomatoes

So here we are. SUMMER. Almost. The produce at the market definitely has changed and the summer staples are slowly popping up. Lucky me. I decided to come up with a few summer eats for a contest, but I was surely not prepared to buy some imported, bland tomatoes or watermelon. Because for me these two are the dearest and their taste when in season and you buy local, can not be compared to their available counterparts in December….So I took the clue from the market, as usual, and came up with the ideas while strolling, making sure not buying anything and everything just because “oh I might need those….”

Summer at the market looks so much like the one in Hungary. Tomato, pepper, melon, watermelon, peach, apricot, plum, corn. So let’s see what we are going to cook shall we?

Who likes pasta? I am pretty sure all of us. But you might have gluten intolerance or you might be on a diet? Don’t worry. I personally don’t buy white flour pasta anymore. For me it is a health choice and we eat it rarely so I will always go for a whole grain type. They have an earthier flavor and definitely crunchier texture which is only good when it comes to pasta. You can also buy pasta that is made with rice flour, quinoa or seeds, the choice is endless today. But if you want to avoid the carbs fully you know what you have to do? Buy a few courgettes and make them into spaghetti with the clever help of a vegetable spiralizer.


Creamy goat cheese pasta with sweet corn and blistered cherry tomatoes

The great thing with this pasta is that you can have it warm when ready and if you have some leftover, it is great as a cold pasta salad too.  This pasta has an unusual spice, sumac. Sumac berry bushes are native to the Middle East and the ground berries has a bright acidity. It is a great spice to use when you want some tartness without the lemon. I also used aleppo chili flakes which has the same geographic origin, but you can add any kinds/heat level chili flake or ground chili. You will only blister the tomatoes, do not cook them down. When you get to eating you can smash some of them on your plate, adding some juice to the sauce.

I will start with the instructions and if you need guidance on amounts, it will follow.

How To

  1. Get everything ready so you can start making the sauce while the pasta is cooking, so all components will be ready at the same time.
  2. Cook the corn and cut off the kernels.
  3. Chop the shallot, parsley and scallion and mince the garlic.
  4. Mix the chèvre, creme fraiche and buttermilk in a bowl and season well with salt, black pepper, sumac and chili flakes or cayenne pepper.
  5. Start cooking the sauce.
  6. Heat olive oil in a pan.
  7. When oil is hot add tomatoes.
  8. When they are blistered, add chopped shallot.
  9. Sautee a few minutes longer, stirring continously, not burning the onion.
  10. Add garlic, sauté for a few seconds and add the chèvre – creme fraiche mix and corn.
  11. Taste and season if needed. It should be a little bit tart, enough salt, and a bit of heat.
  12. Drain pasta and add it to the sauce thoroughly covering in the sauce.
  13. Plate with generous amount of chopped parsley and scallion.


DSC_5229Ingredients for 4 persons

  • your choice of pasta or courgette spirals
  • 1 shallot
  • 2 garlic cloves
  • 4 T room temperature chèvre
  • 2 T creme fraiche
  • splash of buttermilk or cream, just enough to mix ingredients
  • salt, ground black pepper, sumac
  • 2 cups of cherry tomatoes, smaller the better and different varieties
  • 2 corn cobs
  • parsley and scallion



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