Baked Smoked Gouda Pasta Pots - Eat Love Share

Baked Smoked Gouda Pasta Pots

By on June 20, 2016


Serves 2


  • 3 tbsp of Chris’ Heritage Smoked Gouda and Roasted Almond Heritage Dip
  • 1 free range egg
  • 2 cups of cooked pasta (about 1 cup uncooked)
  • 1 tsp of finely chopped rosemary
  • 1 tbsp of slivered almonds
  • 1 tbsp of grated gouda or mozzarella cheese


  • Cook pasta as per packet instructions.
  • Once the pasta is cooked, drain and add back to the cooking pot with the egg, Chris’ Dip and half of your rosemary.
  • Stir over very low heat until the dip thickens (about a minute).
  • Meanwhile, add your slivered almonds to a dry pan and toast until lightly golden.
  • Once the sauce in the pasta has thickened, remove from the heat and split into two ramekins (or Chris’ Heritage Dips terracotta pots!).
  • Sprinkle with the cheese and place until the grill until the cheese is golden and bubbling.
  • Top with the remaining rosemary and toasted almonds.



Recipe by Natalie Zee / Healthy Natty for Chris’ Dips.