Forget takeout and ditch the sad jar of marinara sauce—try this Easy Goat Cheese Pasta for dinner tonight instead!
We’ve all been there—those weeknights when you come home exhausted after a long day and realize that you’re not only starving but also don’t have the time and energy to cook a proper meal. Before you reach for the phone and order takeout, consider making this easy, quick, and super-fresh goat cheese pasta instead. Really, the main thing is just having some goat cheese on hand, as the rest of the ingredients are pretty much pantry staples. Lucky for me, I always have some soft, creamy goat cheese in the fridge for everything from omelets and slathering on toast to easy pasta dishes such as this one.
And yes, I know there are plenty of ready-made pasta sauces out there that combine tomatoes and cheese, but making your own is mere child’s play and well worth the effort (if you want to call it that). While the zesty tomatoes, fresh garlic, and aromatic basil add savory flavors, the real star in this dish is the tangy goat cheese. It infuses the sauce with its characteristic lactic tang and adds an unmistakable velvety richness that makes every bite totally irresistible.
Once you make this dish, chances are it’ll become a favorite and you’ll be making it on repeat. So, no better time than now to make sure you always have goat cheese in the fridge!
Which goat cheese should I use?
When choosing a goat cheese for this dish at the supermarket or local cheese store, you might be a bit overwhelmed by the many possibilities. After all, not all goat cheeses are created equal. Of course, you can keep things simple and opt for a tub of crumbled goat cheese or a log of cheese you can break into pieces yourself, but you can also try something a little fancier. One of my favorite varieties to use in this sauce is an Italian Caprino, a soft goat cheese with a creamy white paste hailing from the Apulia region. If you’re not partial to strong flavors, you’ll appreciate this cheese’s subtle milky taste. If, on the other hand, you’re looking for something that packs a bit of a punch, try a matured Bûche de Chèvre from France. As it ages, this soft, crumbly cheese develops intense zesty flavors and a beautiful complexity.
How do I store leftovers?
The sauce in this recipe can be stored in an airtight container in the fridge for up to 4 days. You can also freeze it in a freezer-safe container or Ziploc bag for up to 3 months. Thaw overnight in the fridge. The pasta is best made right before serving, and you can always thicken up the sauce with a tablespoon of pasta water.
Serving suggestions
On a weeknight, this easy goat cheese pasta doesn’t need much more than a green salad, perhaps delicately dressed with our Homemade Italian Dressing Recipe. If serving this as part of a more elaborate dinner with friends, a side of crisp Garlic Bread and a Grilled Romaine Salad might be a good idea. Don’t forget a bottle of Chianti! And for dessert, these Quick Tiramisu Trifles will be a guaranteed hit.
Easy Goat Cheese Pasta
Ingredients
- 4 ounces dried pasta such as penne
- 1 tablespoon extra-virgin olive oil
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 1 can crushed tomatoes (14 ounces)
- 1/4 teaspoon dried oregano
- Pinch of red pepper flakes
- 2 ounces goat cheese crumbled
- 1 handful fresh basil plus extra, for serving
- Pinch of salt and black pepper
- Freshly grated Parmesan for serving
Instructions
- Fill a large pot with salted water and bring it to a boil. Add the dried pasta and cook it al dente according to package directions.
- While the pasta is cooking, place the olive oil in a medium pan over medium-high heat. Add the chopped onions and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds.
- Add in the crushed tomatoes and season with dried oregano and red pepper flakes. Reduce the heat and simmer the sauce for about 10 minutes.
- Stir in the crumbled goat cheese and let it melt in the sauce over low heat for 2 minutes. Add the chopped basil. Remove the pan from the heat and stir in the cooked pasta. Season with a pinch of salt and black pepper.
- Serve the goat cheese pasta with freshly grated Parmesan cheese and basil leaves. Enjoy!
Leave a Comment