What I love about goat cheese pasta
Goat cheese is one of my all time favorite ingredients, so it’s no surprise that I love it as a pasta sauce. It’s full of flavor, and the tangy, sweet sun dried tomatoes compliment the goat cheese so well.
I used pasta shells because they’re a great way to catch all of that creamy, rich sauce. You can easily swap the pasta for another shape, but I do recommend something with ridges that medium in size.
I added baby kale for some extra nutrients and visual appeal, but you can substitute traditional kale, just make sure it’s chopped or sliced. You could also use spinach or arugula as well.
Here’s what you’ll need to make it
How to make goat cheese pasta
Cook the pasta. Bring a large pot of water to a boil. Add the pasta and salt the water. Cook according to the package directions for al dente.
Reserve 1 cup of pasta water before draining.
Make the sauce. Heat 1 tablespoon olive oil to the pot to medium. Add the garlic and sauté until fragrant. Then, add the goat cheese, pecorino cheese, about 1/2 cup of pasta water. Stir as needed until the goat cheese is mostly melted.
Add the veggies. Return the pasta to the pot, and add the sun dried tomatoes and kale. Stir to coat the pasta and let everything cook until the kale has wilted. Add more pasta water as needed to keep the sauce from drying out.
Remove from heat and serve immediately.
FAQs and tips on making goat cheese pasta
Yes, they are both salty and tangy. Goat cheese tends to be a little bit creamier and has a more intense flavor than feta. They can usually be substituted for each other, but I don’t recommend it in this recipe since goat cheese is the star of the recipe.
Goat cheese does take a bit more time to melt than other cheeses. To help it melt quicker, you can add some hot pasta water when incorporating it into the pasta.
More creamy pasta recipes you’ll love
- Lemon ricotta pasta
- Sweet potato pasta with cilantro tahini sauce
- Butternut squash pasta sauce
- Cajun chicken alfredo pasta
- 8 ounces medium pasta shells
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 4 ounces goat cheese
- 2 tablespoons pecorino romano cheese
- 1/3 cup thinly sliced sun dried tomatoes
- 1 cup baby kale
- Coarse salt, to taste
- Cook pasta according to package directions for al dente in salted, boiling water. Reserve 1 cup of pasta water before draining. Set aside.
- Heat olive oil over medium, and add minced garlic. Sauté until fragrant, about 30 seconds.
- Add goat cheese, pecorino cheese, and 1/2 cup pasta water. Allow goat cheese to melt, stirring as needed.
- Return pasta to the pot along with sun dried tomatoes and kale. Stir to coat and continue cooking until the kale is wilted. If needed, add pasta water to keep the sauce hydrated and creamy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Shells
- Method: Stovetop
- Cuisine: American
Keywords: goat cheese pasta, pasta with goat cheese, goat cheese pasta sauce, pasta with sun dried tomatoes, pasta with kale