Easy Creamy Goat Cheese Pasta Recipe
It’s been a busy day, an even busier evening, and that take-out menu is looking awfully tempting. Stop right where you are and give this recipe a chance! In just 25 minutes I have created a gorgeous, creamy, cheesy pasta that will end any busy day with a big smile. Sitting down and enjoying a gloriously successful meal you’ve curated is truly one of the finer things in life. It feels especially good when that meal was so easy to make! To me, this feels almost like an adult mac and cheese with that deep goat cheese flavor enveloped in a silky, creamy sauce. Speckled with fresh basil and a touch of lemon zest for the finishing touch.
Penne – Cooked according to package instructions. Butter – I like to use unsalted to have control over the sodium. You can use margarine or butter substitutes instead. Garlic – Use as much or little as you like. Lemon – We’ll use both lemon zest and lemon juice here for a fresh lemon flavor. You’ll love it! Goat cheese – Soft goat cheese. Cream – I used half and half which is 10% MF. Pasta water – Reserved from cooking the pasta. Herbs – Fresh basil and parsley. Salt & pepper – Season to taste. Parmesan cheese – Some freshly grated parmesan cheese.
Hot to make creamy goat cheese pasta
What types of pasta can I use?
I prefer these thicker, creamy sauces with small shapes. Other great small-shaped pasta are rotini, farfalle, shells, macaroni, rigatoni, fusilli, and mafalda. The perfect vessels for carrying your silky sauce! You can use long shapes if you like, of course. Linguini, fettuccine, spaghetti, spaghettini; anything you like. It will all taste wonderful!
How to choose the right goat cheese
In most grocery stores you’ll see goat cheese labelled as soft ‘chèvre’, which is more of an umbrella term for French goat cheese. This is what I used for my pasta, and it turned out fantastic! You can also get more specific and hit up your local cheese shop. Look for these soft varieties:
Blue goat cheese Goat brie, rind removed Goat gouda Humboldt Fog
How to slice basil
The best way to slice basil for both texture and aesthetic is to chop it ‘chiffonade’. Stack your basil leaves, starting with the largest on the top up to the smallest. Roll the leaves tightly lengthwise. Starting from the pointy end, cut 1/4″ slices all the way down the roll. Use your fingers to lightly fluff the rolls and break them apart. Now you have perfect basil that can be mixed into the pasta and used as a garnish!
How to store leftovers
Transfer your leftover goat cheese pasta to an airtight container and keep in the fridge for 2-3 days. Reheat either in the microwave, or on the stovetop over medium heat. Stir often and add a splash of water or cream if you find the sauce is too thick.
How to freeze creamy goat cheese pasta
This recipe is best enjoyed fresh, but you can absolutely freeze it for future dinners. It will last up to 6 months stored in an airtight container. Keep in mind after cooked pasta freezes and thaws, it will become a bit softer in texture. Let the pasta thaw overnight in the fridge to make reheating easier and reduce the risk of breaking the pasta. If you find the sauce has separated a bit after thawing, the reheating and stirring will bring it back together.
Check out these popular one-pot pasta dishes:
Beets And Goat Cheese Pasta Avocado Spinach Pasta Spinach Artichoke Pasta One Pot Creamy Parmesan Pasta Chicken Penne Arrabbiata Cheesy Gnocchi Bake Pasta Primavera Pepperoni Pizza Pasta
