Tomato Goat Cheese Pasta Recipe

Introduction

This Tomato Goat Cheese Pasta is a simple yet flavorful dish perfect for a quick weeknight dinner. Creamy goat cheese blends beautifully with a bright tomato sauce and fresh basil, creating a comforting meal you’ll want to make again and again.

Ingredients

• 8 ounces uncooked pasta
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 3 cloves garlic, minced
• 1 (14 ounce) can crushed tomatoes
• 1/4 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 ounces goat cheese (or to taste)
• 1 small handful fresh basil, sliced thin
• Salt and pepper to taste
• For serving: freshly grated parmesan cheese (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Drain and set aside.
2. Step 2: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 5–7 minutes until it softens and begins to lightly brown.
3. Step 3: Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Step 4: Add the crushed tomatoes, Italian seasoning, and red pepper flakes if using. Reduce the heat to low and let the sauce simmer gently for about 10 minutes.
5. Step 5: Stir in the goat cheese and sliced basil. The cheese should melt into the sauce, making it creamy. Add it gradually and taste as you go if you’re unsure of the flavor.
6. Step 6: Season the sauce with salt and pepper to taste. Toss the drained pasta into the sauce, adding a splash of pasta water if you want to thin it out.
7. Step 7: Serve immediately, topped with freshly grated parmesan cheese if desired.

Tips & Variations

• Use gluten-free pasta if you need a gluten-free option without compromising texture.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• If you prefer a smoother sauce, use an immersion blender before adding the goat cheese.
• Swap fresh basil for fresh oregano or thyme for a different herbaceous note.
• Leftover sauce can be stirred into sautéed vegetables or used as a base for shakshuka.

Storage

Store leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or broth to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of goat cheese?

Yes, cream cheese or ricotta can be used as a substitute for a similar creamy texture, though the tangy flavor of goat cheese is unique. You can also try feta for a saltier twist.

Should I add red pepper flakes if I don’t like spicy food?

No, the red pepper flakes are optional. Leaving them out will keep the sauce mild and suitable for those who prefer little to no heat.

Tomato Goat Cheese Pasta Recipe

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★★★★★

4.7 from 54 reviews

This Tomato Goat Cheese Pasta is a creamy and flavorful dish combining al dente pasta with a rich tomato sauce infused with aromatic garlic, onion, fresh basil, and smooth goat cheese. Perfect for a comforting weeknight dinner, the sauce is gently simmered to develop depth, then enriched with tangy goat cheese that melts perfectly, offering a luscious texture and balanced taste. Optional crushed red pepper flakes add a mild heat, while grated Parmesan adds an extra layer of savory goodness.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces uncooked pasta

Sauce

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 3 cloves garlic, minced
• 1 (14 ounce) can crushed tomatoes
• 1/4 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 ounces goat cheese (or to taste)
• 1 small handful fresh basil, sliced thin
• Salt and pepper, to taste

For Serving

• Freshly grated Parmesan cheese (optional)

Instructions

1. Cook the pasta: Boil a large pot of salted water and cook the pasta until al dente according to the package instructions. Drain and set aside.
2. Sauté the onion: Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook for 5-7 minutes until tender and lightly browned.
3. Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Simmer the sauce: Pour in the crushed tomatoes, then add Italian seasoning and red pepper flakes if using. Reduce the heat to low and let the sauce simmer gently for about 10 minutes to let the flavors meld.
5. Add goat cheese and basil: Stir the goat cheese into the sauce; it will melt and create a creamy texture. Add the fresh basil, and season with salt and pepper to taste. You can add the goat cheese gradually and taste as you go to balance the flavor.
6. Combine and serve: Toss the drained pasta with the sauce, adding a splash of reserved pasta water if needed to thin the sauce. Serve with freshly grated Parmesan cheese if desired.

Notes

• For a spicier kick, keep the crushed red pepper flakes; omit them for a milder sauce.
• Use fresh basil for the best flavor, but dried basil can be a substitute if fresh isn’t available.
• If goat cheese flavor is strong for you, add it gradually and taste to avoid overpowering the sauce.
• Reserve some pasta water before draining to adjust sauce consistency as needed.
• This pasta is best served immediately but can be refrigerated and gently reheated.

Keywords: Tomato goat cheese pasta, creamy pasta recipe, Italian pasta, vegetarian pasta dish, easy weeknight dinner