Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Fettucini with Crispy Goat Cheese Medallions

Dinner Party, Gluten Free, Pasta, Vegetarian2 Responses »

Lately, Bunny and I like to spend a little time after school watching cooking shows together.  It’s a nice way for her to decompress, and for me, its precious alone time with her. At that time of day its Giada and Ina Garten, our absolute favorites.  If they made something memorable, and when don’t they? We try to work it into a dinner soon.

Last week, Giada made these beautiful crispy little goat cheese medallions, and perched them on a crisp bright green salad for lunch.  We couldn’t wait to try them (girls love salad).  But, the boys were not interested in salad for dinner, even with crispy goat cheese on it.  They wanted pasta, preferably with some meatballs (boys love meat).  They are not picky, any kind of meatball is acceptable to them.

Dinner here being a democracy,  add to that the celiac and vegetarian constraints, you’d think it would be hard to come up with a workable meal.  Not so this time honey, all those pesky details came together beautifully.

It was so good, the guys never mentioned or missed those meatballs at all.

Fettucinni with crispy goat cheese and olives

Fettucini with Crispy Goat Cheese and Olives

Category: Dinner Party, Gluten Free, Pasta, Vegetarian

Fettucini with Crispy Goat Cheese and Olives


  • 1 4 ounce package goat cheese, mine was plain but herbed or garlic would work too
  • 1/4 cup gluten free panko crumbs
  • 1/4 cup shredded parmesan cheese
  • salt and pepper to taste
  • 2 eggs beaten
  • 3 Tbsp olive oil
  • 1 package gluten free fettucini
  • 3 cups homemade tomato sauce or 24 oz jar prepared pasta sauce
  • 1/2 cup pitted halved black olives (optional)
  • 1/2 cup fresh basil, chopped


Pop goat cheese into freezer for 5-10 minutes before slicing into 1/8-1/4 thick rounds then place back in freezer

In large shallow bowl add egg and beat until frothy, add a bit of salt and pepper, set aside

In another large shallow bowl add panko, parmesan and salt and pepper, mix well

Retrieve goat cheese from freezer and drag each through beaten egg then press into crumbs

In frying pan over med/high heat add olive oil, once hot add goat cheese rounds and cook until browned and crispy, approx 3-4 mins per side

Lay on paper towel lined plate until needed

In the meantime cook pasta according to package directions minus 1 minute, drain, place pot back on burner add sauce and olives, heat over high heat, once bubbling add drained pasta

Turn off heat and toss well

Place pasta in warmed serving bowl put crispy goat cheese medallions on top

Scatter the basil over and serve

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