Goat Cheese Spaetzle with Caramelized Onions, Dill, Arugula and Lemon
This cheese spaetzle recipe is loaded with sweet caramelized onions, fresh dill and peppery arugula. The cheese sauce is simply made from goat cheese and pasta water and takes no time at all. And although this could totally be vegetarian dish, I like to add some beet sausage for some added protein.
Prep Time5 mins
Cook Time30 mins
- 1 lb spaetzle pasta
- 1 cup pasta water reserved from boiling liquid
- 2 tbsp olive oil
- 2 medium sweet onions thinly sliced
- 1 cup goat cheese crumbled
- 2 tbsp salted butter
- the juice from 1/2 lemon
- 2 tbsp fresh dill roughly chopped
- 1 cup arugula
- Salt and pepper
- ** Optional - cooked Beet sausage
Bring a large pot of salty water to a boil and cook spaetzle two minutes short of what the directions say.
Before straining, be sure to reserve 1 cup of pasta water and set it aside.
Meanwhile, add olive oil, thinly sliced onions, and a pinch of salt to a saute pan over medium heat. Cook for 20 minutes, stirring often, until beginning to caramelize.
Then add goat cheese and 1 cup of reserved pasta water to the pan and stir until the goat cheese has melted.
Add in the cooked spaetzle and stir - cooking for another minute or two until pasta is al dente and has absorbed some of the sauce.
Add in the butter, lemon juice, dill and arugula and stir.
Taste and season with more salt and pepper if necessary.
**Optional: Top with cooked beet sausage if desired