This one-pot, easy Creamy Goat Cheese Pasta with Spinach and Tomatoes is perfect for when you’re craving pasta with creamy cheese. With lots of vegetables, this one can be a main or a side with grilled meat.
This Creamy Goat Cheese Pasta with Spinach and Tomatoes is the pasta dish I turn to when I’m feeling a creamy, cheesy pasta dish. It’s like a grown-up, vegetable-enhanced mac and cheese!
Goat cheese is one of my favourite cheeses, so it’s not wonder I wanted to find a way to enjoy it with pasta as well. The one little problem with goat cheese though, is that, when used on it’s own, it doesn’t really make a creamy sauce. That’s where the cream cheese in this recipe comes in. It brings the same tangy flavour, with the creamy texture.
Add in lots of baby spinach and fresh cherry tomatoes and you have a meatless pasta dish that is great as a main dish or as a side for the Summer’s grilled meat.
Cook’s Notes for Creamy Goat Cheese Pasta with Spinach and Tomatoes
This pasta is best enjoyed fresh. While left-overs can be re-heated and enjoyed, the lovely creaminess of the sauce tends to lessen as it sits in the fridge.
You can replace the spinach in this one with watercress or arugula, if you prefer.
I like to use various colours of cherry tomatoes for this one if I can.
Creamy Goat Cheese pasta with Spinach and Tomatoes
This one-pot pasta is just the thing for when you're craving creamy, cheesy pasta. With lots of vegetables, too this one is great as a main dish or as a side for grilled meat.
- 1 lb pappardelle pasta
- 3 oz goat cheese
- 3 oz cream cheese
- 2 cups milk
- 1/2 cup lightly packed mixture of coarsely chopped basil and parsley
- 3 Tbsp all-purpose flour
- 1 Tbsp lemon juice
- 1/2 tsp salt plus more to taste
- Freshly ground pepper
- Pinch red pepper flakes
- 2 cups lightly packed baby spinach
- 8-10 cherry tomatoes halved
- Freshly grated Parmesan cheese for serving
Boil pasta in a large pot of salted boiling water according to package directions, usually about 11 minutes, or until al dente.
Meanwhile, combine cheeses, milk, fresh herbs, flour, juice, salt and red pepper flakes in a blender. Blend until fairly smooth.
Place spinach in a colander. When pasta is cooked, pour some of the hot pasta water over spinach to wilt. Set aside. Continue to drain pasta.
Pour mixture from blender into the now empty pasta pot and return to medium heat. Cook, stirring constantly, for about 5 minutes or until sauce is bubbling and thickened.
Add pasta to sauce. Stir constantly for 5 minutes or until pasta is hot and well-coated with sauce. Taste and season with additional salt and pepper, to taste. Stir in cherry tomatoes and wilted spinach. Serve immediately garnished with tomato and gratings of Parmesan.