5 Ingredient Creamy Goat Cheese Pasta
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.
Goat Cheese Pasta Ingredients
- Pasta– For the best results, use regular or whole wheat pasta, not gluten-free pasta. The starch of the pasta helps thicken the sauce. If you do make this with chickpea pasta or another type of pasta, your sauce might be a bit thin.
- Goat Cheese– Because we’re using so few ingredients, it’s important to use high quality goat cheese.
- Asparagus– Fresh asparagus adds a lovely texture to this dish and it’s an easy way to add vegetables to your plate!
- Olive oil– A little olive oil helps make the sauce creamy.
Best Pasta to Use
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.
Tips for Creamy Goat Cheese Pasta
- 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!
- 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.
- 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!
Substitution Ideas
- Feel free to swap in other vegetables! I love making this with peas or broccoli. You can also use spinach, just wait to add it until you’re mixing the sauce. The spinach will wilt slightly when mixed with the warm pasta.
- I usually make this with plain goat cheese but I’ve also used a garlic and herb flavor that was delicious as well!
How to Store and Reheat Leftovers
If you have leftovers, store them in the fridge in an airtight container for up to 4 days. When reheating, drizzle with a little olive oil, then microwave on 50% power for 3-4 minutes, stirring every minute until heated through. The sauce may dry out a little, which is why a drizzle of olive oil is recommended.
What to Serve with Goat Cheese Pasta
Looking for the perfect side dish to pair with this recipe? Try this Lemon Kale Salad recipe, topped with avocado to add more greens to your plate. Don’t miss this list of delicious side dish recipes to serve with pasta!
Print5 Ingredient Creamy Goat Cheese Pasta
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: Serves 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Pasta
Description
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! If you love the tangy flavor of goat cheese, you’ll love this recipe!
Ingredients
- 8 oz whole wheat rotini pasta
- 5 oz soft goat cheese
- 1/2 pound fresh asparagus, trimmed and cut into 1 1/2″ pieces
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil.
- Add the pasta to the boiling water. When there are 4 minutes left in the cooking time, add the asparagus to the pot of pasta and cook until the pasta al dente and the asparagus is tender.
- Reserve 1/2 cup of pasta water and then drain the rest of the water from the pot.
- Add the pasta water, olive oil, and goat cheese to the now-empty pot.
- Cook over low heat, whisking until the cheese is melted and the sauce is smooth.
- Add the pasta and asparagus and stir until evenly coated.
Looking for more ways to enjoy goat cheese? Try this goat cheese pizza with caramelized onions! The recipe only takes 60 minutes from start to finish, including making the pizza dough! Or you can use a pre-made flatbread and enjoy this goat cheese flatbread! If you have a little leftover goat cheese and you’re not sure what to do with it, try it in this strawberry goat cheese salad!
What’s your favorite goat cheese recipe?
I would add to my previous comment that those of us with celiac disease who cheat on our diets increase our chances of cancer. I realize there are people who go gluten free without necessarily having celiac disease, or even without gluten sensitivity, but there are plenty of us who have no choice whatsoever. For you to assume that anyone who is choosing to go gluten free is doing it because of a whim is utterly ridiculous and insensitive. The whole area of gluten intolerance is so complicated, especially with all the genetic tinkering that has taken place with our food, that it simply is not clear cut, and to choose to go with gluten is far from a healthy choice for many people. I myself have cheated far too much, because I know if I haven’t had any gluten for a number of years I can indeed “cheat” and indulge for one glorious day without any obvious effects, but I think in the long run I am harming myself, and being stupid. Good bread is probably one of my very favorite foods on earth. It’s ironic that when I was sent home as disabled, when losing weight uncontrollably and becoming more and more stupid and vacant with each passing day, I chose to take advantage of my new found freedom by learning to bake bread! Which I did day after day for over a year! All the while losing weight and losing consciousness. You are far too cavalier about the suffering of people who really must give up wheat, when it is one of their absolute favorite foods.
For best results you do not use gluten free pasta? What about for those of us who have no choice? How dare you! I have celiac disease, and I would love nothing more than to use wheat pasta, but if I care about my health I cannot. You are insulting and condescending, as if those of us who are required to use gluten free pasta are just… I don’t know, doing it for effect? Go to a dark place.
Didn’t quite hit the spot…
But seems like it could be revised to work.
I used garlic and herb flavor goat cheese and used fresh green beans and broccoli to substitute asparagus.
The dish presents well,
but it’s bland.
The crushed red peppers are a must, I also added some Parmesan cheese to kick it up.Â
I am going to try it again when I can find asparagus and some fancier goat cheese. I might do a higher vegetable and cheese to noodle ratio.
It’s as easy as promised to make.Â
Hey Emily! Thanks for the comment! Depending on the type of goat cheese, you may need to adjust the seasonings. (A hearty pinch of salt can make a huge difference!) It sounds like you were able to bump up the saltiness with Parmesan so that’s a great idea!
I love, love, love goat cheese! Why have I not thought to put it in my pasta?! So creamy and delicious!
I love how quick and easy this goats cheese pasta sauce comes together whilst the pasta is cooking.
amazing!!!!! i love goat cheese – never thought to make a sauce out of it – so good!
I love the simplicity of the dish. The goat cheese adds a nice texture and flavor to the pasta.
I made this for a few friends last weekend and they really loved it. Delicious, quick, and easy is the name of my game.
This was amazing. We ended up smoking the asparagus for 30 minutes at 180° F (Alder wood) and it added a smoky ness that was quite simply, ethereal. This is the 10th or so recipe we’ve cooked for this blog and each one is an amazing winner 💛💛💛💛💛
Hi, this looks great! Could you tell me how and when the olive oil is used? Is it added to the pasta water? Thank you!
Hi Claudia! I’m so sorry that wasn’t clear in the recipe! I’ve updated the instructions. You can add the oil in when you add the pasta water. Thanks for your comment!