An easy Goat Cheese Pasta Recipe that is loaded with veggies and so delicious. Healthy, simple and filling – this is an awesome dinner!
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Goat cheese is one of our absolute favorite cheeses! It’s creamy, tart and so delicious in a pasta dish.
This goat cheese pasta is loaded with veggies and has a rich-tasting sauce thanks to the creamy cheese!
Similar to our Baked Feta Pasta Recipe – this goat cheese pasta is baked in one dish, with minimal effort! It’s easy to customize, healthy and yummy!
Why we love goat cheese pasta recipe:
With a combination of cheese, pasta, veggies.. really – what’s not to love?! Here are a few of the reasons why we love baked goat cheese pasta!
- Easy – This recipe is seriously SO easy. Chop your veggies, cook your pasta, bake and toss together – it really is foolproof!
- Delicious -It’s hard to not love cheesy pasta – but this recipe really is SO delicious. The creamy goat cheese combined with the pasta and veggies is so yummy!
- Customizable– You can easily customize this recipe. Add whatever veggies you have in your fridge, top with whatever protein you like – there’s no wrong way to make it!
- Veggie Loaded– I’m always looking for fun ways to add more veggies to my meals – and this pasta bake is veggie loaded!
Ingredients for Goat Cheese Pasta
To make goat cheese pasta you’ll need:
- olive oil
- garlic
- cherry tomatoes
- 2 blocks of goat cheese
- black pepper, red pepper flakes
- extra veggies (optional) we used asparagus, spinach and corn
- fresh basil
- farfalle
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
How to make Pasta with Goat Cheese
Making goat cheese pasta is so easy! Here’s how to do it
- Preheat the oven. In a deep, large baking dish, toss olive oil, garlic, and tomatoes.
- Place the blocks of goat cheese in the center of the tomatoes. Sprinkle with pepper and red pepper flakes.
- Bake at 400 for 15 minutes. After 15 minutes, add asparagus directly on top of tomatoes. Try to keep the goat cheese uncovered by vegetables. Bake for an additional 15 minutes.
- While the goat cheese/vegetables bake – bring a pot of water to a boil and cook the pasta per the directions on the box.
- When finished baking, the goat cheese should be soft and easily mush down when touched with a spoon.
- Stir in chopped spinach, frozen corn, and fresh basil to veggie/cheese mixture. Stir until everything is combined.
- Add the cooked pasta and toss to coat with the goat cheese/vegetable mixture.
SUBSTITUTIONS FOR GOAT CHEESE PASTA
This pasta dish is so versatile. Here are a few ways you can customize it!
Olive oil– You can substitute olive oil with avocado oil or even butter. The original recipe calls for 1/2 cup of olive oil but that is way too much in my opinion.
Garlic– Sub fresh garlic with 1 teaspoon garlic powder
Is there a good substitute for goat cheese? – If you’re looking for a substitute for goat cheese – try our Baked Feta Pasta Recipe! I have not tried this recipe with fat free feta. I don’t think it would work very well as the fat is what makes this creamy. While I haven’t tried this with burrata, but I think it would work well.
Red Pepper Flakes– Red pepper flakes are optional but add a nice element to the dish. Skip them if you don’t like them
Veggies- You can substitute whatever veggies you like here. Carrots, mushrooms, green beans, zucchini, butternut squash would all be delicious!
Fresh basil – I highly recommend getting fresh basil for this recipe – the fresh herbs really do make a difference. If you don’t have fresh basil, stir in 1 teaspoon of dried basil. Fresh parsley would also be delicious!
What type of pasta is best for this recipe with goat cheese?– Any pasta would work in this recipe, but I’d try to go for something that has some ridges or curves to it so that it can soak up the cheese. Cavatappi, Rigatoni, or Casarece would be a good option. I haven’t tried gluten free pasta but I think it would work. I’m sure this would be delicious when made with Homemade Cavatelli
What sauce pairs best with Goat Cheese Pasta recipes? There’s no need to add a sauce to this goat cheese pasta – the goat cheese is the sauce!
Goat Cheese FAQ
Goat cheese is a creamy soft cheese made from the milk of goats. Also known as chèvre, it’s tart and delicious!
Goat cheese is good for you in moderation. Goat cheese is higher in protein and a bit lower in fat than most cheese. It is slightly higher in nutrients and lower in calories compared to other cheeses.
Goat cheese has a bit of a tart flavor compared to some other cheeses. Every goat cheese is a bit different but it is similar to a spreadable cheese like cream cheese while having a bit of a bite to it.
Feta cheese and goat cheese are not the same thing. Feta is typically made with sheep’s milk while goat cheese is made from goat’s milk.
Goat cheese melts pretty easily when heated up. In this recipe, it is baked so it melts in the oven
What to serve with Goat Cheese Pasta?
This goat cheese pasta would be great using Cavatelli.
It’s an entire meal in itself, but you could serve it alongside some Balsamic Grilled Chicken or homemade bread!
How to store pasta with Goat Cheese?
Refrigerator: This goat cheese pasta will keep in the refrigerator for up to 3 days.
Can you freeze recipes with goat cheese? We don’t recommend freezing this dish. It will not freeze well. Recipes with goat cheese can be frozen, but the vegetables and pasta will not hold up well in the freezer.
Best way to reheat Goat Cheese Pasta Recipes
The best way to reheat this recipe is on the stovetop or in the microwave. If you’re reheating on the stovetop I like to add a tablespoon of chicken broth to help re-configure the sauce.
Other healthy pasta recipes:
Here are some of our other favorite pasta recipes
Goat Cheese Pasta Recipe
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon garlic minced- about 3 cloves
- 1 lb cherry tomatoes
- 8 oz goat cheese 2 blocks
- 1/4 teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 12 oz asparagus 3 cups cut in 1 inch pieces
- 2 cups chopped spinach
- 1 cup frozen corn defrosted
- ¼ cup fresh basil
- ½ lb farfalle uncooked
Instructions
- Preheat the oven to 400.
- In a deep, large baking dish, toss olive oil, garlic, and tomatoes.
- Place the blocks of goat cheese in the center of the tomatoes. Sprinkle with pepper and red pepper flakes.
- Cover and bake at 400 for 15 minutes. After 15 minutes, add asparagus directly on top of tomatoes. Try to keep the goat cheese uncovered by vegetables. Bake for an additional 15 minutes.
- While the goat cheese/vegetables bake – bring a pot of water to a boil and cook the pasta per the directions on the box.
- When finished baking, the goat cheese should be soft and easily mush down when touched with a spoon.
- Stir in chopped spinach, corn, and fresh basil to veggie/cheese mixture. Stir until everything is combined.
- Add the cooked pasta and toss to coat with the goat/vegetable mixture.
Kailey R says
I made this tonight with gf pasta and it was freaking awesome! Highly recommend!
The Clean Eating Couple says
So glad you liked it!!
Mikenna says
Added chicken and broccoli, delicious!
The Clean Eating Couple says
So glad you liked it!
Griff Neilson says
This was some good gooey goodness! I don’t think you can go wrong with goat cheese on any salad but I really liked how this salad seemed to “gel together” in all the right ways. I think you nailed this one. Thanks for sharing!
The Clean Eating Couple says
Glad you liked it!
Kristen says
How do you think this would taste with Honey flavored goat cheese?
The Clean Eating Couple says
I think it would taste fine! The honey goat cheese has such a mild flavor to it
Elizabeth says
This recipe is so good! I love goat cheese and even my husband who isn’t a huge fan said it was good! I definitely will be making again!