This creamy goat cheese pasta uses a simple sauce with just a few ingredients. It’s a quick and easy dinner idea but you’d never know it from the taste!
Not surprisingly, I cook a lot. And sometimes a recipe turns out fantastic but I know I’ll never make it again because it was just too complicated. There’s something satisfying about tackling a difficult recipe, but once you’ve done it… it’s not as magical to do it again. However, when something turns out fantastic and it’s super easy then I know it’s going to be a regular feature at the dinner table. When I took a bite of this goat cheese pasta I couldn’t believe it was so easy. Seriously, get excited.
The creamy sauce for this pasta dish is made with just a few simple ingredients. I’d recommend getting a high-quality goat cheese since the flavor really shines in the sauce. We have a local vendor here in Richmond that sells fresh goat cheese at the farmer’s market and it’s perfect in this sauce. I usually make this with plain goat cheese but I’ve also used a garlic and herb flavor that was delicious as well!
I’ve made this recipe with regular pasta, whole wheat pasta, and chickpea pasta. All of them will work, but I did find that the pasta water from the chickpea pasta made the sauce just a tiny bit thinner than when I used the pasta water from regular pasta. I still like using chickpea pasta for this recipe since it has so much protein and fiber, but it does produce a slightly different sauce.
This goat cheese pasta is best served right away. I don’t recommend saving leftovers and reheating, because the texture of the sauce can get a bit dry after it’s been cooled and reheated. Feel free to cut the recipe in half if you’re just making dinner for two!Print
This creamy and delicious pasta requires just a handful of ingredients and it’s ready in 15 minutes!
- 12 oz whole wheat pasta or chickpea pasta
- 4 oz soft goat cheese
- 1 pound fresh asparagus
- 1 tbsp olive oil
- Salt & pepper to taste
- Red pepper flakes (optional)
- Bring a large pot of water to a boil.
- While you wait for the water to boil, wash the asparagus and snap about 1 inch off of the ends.
- Add the pasta to the boiling water. When there is 5 minutes left in the cooking time, add the asparagus to the pot of pasta and cook until the pasta al dente. (If your asparagus is really thick, it may need up to 7 minutes.)
- Reserve 1 cup of pasta water and then drain the rest of the water from the pot. Add the pasta water to the goat cheese and stir until creamy. Add to the cheese to the pasta and asparagus mixture.
- Sprinkle with salt and pepper and red pepper flakes, if desired.
Keywords: Goat Cheese Pasta
Adding your asparagus and pasta into the same pot means you only have one pot to wash when you’re done! It’s also faster because you only have to boil water once!
If you have a little asparagus leftover, try it in a salad! This Asparagus and Farro Salad is one of my personal favorites. You can serve it warm or cold so it’s a great make-ahead dish!