I love creamy, rich, decadent sauces.  It is one of the saddest things about saying no to cow dairy.  I have fallen in love with goat milk on this journey.  Many people who can’t digest cow dairy can eat goat and sheep milk products without issue.  Goat milk has the rich decadence of whole milk with a kick.  

INGREDIENTS:
1 tablespoons butter substitute
2 cloves minced garlic
1 cup fresh goat milk
4 ounces French fresh goat cheese, broken into pieces
1/2 cup grated Pecorino Romano ( sheep milk)
3/4 cup of dry white wine

1/2 Tablespoon of cornstarch dissolved in 2 Tablespoons of water or stock

salt and pepper to taste
fresh basil to finish

DIRECTIONS:

1. Cook pasta as directed.

2. Melt the butter in a pan over medium heat, add garlic and gently cook for about a minute.

3. Add the cream, cornstarch slurry, the goat cheese and firm cheese. Stir until the cheese has melted into a sauce.  Allow to simmer until thickened.

4. Remove from heat, season with salt and pepper, toss pasta into the pan to coat. Garnish with snipped fresh basil.

Yield: 4 servings.
Level: Easy
Tips: Add mushroom, chicken or shellfish