Creamy Goat Cheese pasta with Spinach and Tomatoes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5 servings
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.
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  • 1 lb pappardelle pasta or other long pasta
  • 3 oz goat cheese
  • 3 oz cream cheese
  • 2 cups milk
  • 1/2 cup basil and parsley coarsely chopped, lightly packed
  • 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 baby spinach lightly packed
  • 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.


Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed  tips, variations and substitution suggestions for this recipe!

Nutrition Information:

Calories: 516kcal | Carbohydrates: 75g | Protein: 21g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 423mg | Potassium: 513mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1904IU | Vitamin C: 11mg | Calcium: 205mg | Iron: 3mg