This Goat Cheese Pasta is creamy, made in one pot, and super delicious. It requires only a handful of ingredients including tomatoes, onion, garlic, vegetable stock, goat cheese, dill, and lemon zest for freshness. It's one of my favourite one pan meals to make at the moment. I think you're going to love it!
This is one of those recipes that I make on repeat because it is so easy and so delicious. It takes around 15 minutes to make and is such a low effort meal. I've added tomatoes into this pasta with goats cheese recipe, but you could also add in some red bell peppers, chilli for some spice, spinach, or some fresh basil.
If you're looking for more easy one pot pasta recipes, then you're going to absolutely love my Lemon Boursin Pasta which is really similar to this dish! For something a bit stronger, we've got my one-pan gorgonzola pasta that my boyfriend and I adore. Lastly, for something super cheesy and delicious, my chicken and broccoli pasta bake is a great one.
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Why I love this recipe
Quick Preparation: This recipe is perfect for busy days because it's quick to make. From start to finish, this creamy pasta goats cheese situation takes minimal time and effort, making it an ideal choice for a delicious and satisfying meal, even on hectic weekdays. Even less effort, my Cilantro Pasta is such a quick and easy meal, if you're looking for any more fuss-free recipes.
One-Pan: I appreciate the convenience of a one-pan dish. The simplicity of cooking everything in a single pan not only reduces the clean-up time but also allows all the flavours to meld together beautifully, creating a harmonious and well-balanced pasta dish. If you're looking for more one pan recipes, then why not check out my baked chicken with cream of chicken soup, or my really simple Sardines and Eggs recipe, inspired by Tunisian Shakshouka that is perfect for breakfast, lunch, or dinner!
Full of Flavour: Despite its simplicity, this pasta dish bursts with flavour. The zesty lemon, creamy goat cheese, fresh dill, and the tang from the tomatoes create a symphony of tastes. Each bite is a delightful combination of textures and flavours, making it one of my favourite pasta dishes ever.
It's a very simple pasta dish with no extra protein and only a handful of veggies, so if you're looking for a more veggie or meat-packed pasta recipe, you should take a look at my Pork Belly Pasta or my Honey Harissa Chicken and Chickpea Pasta.
Ingredients you'll need (and substitutions)
Tomatoes: I used little baby tomatoes (cherry tomatoes) for this recipe to add a little tang and acidity to the creamy goats cheese pasta.
Garlic: Fresh garlic cloves are great. If you don't have fresh, then garlic granules will do.
Onion: Once again, fresh finely chopped onion is ideal for the best-tasting recipe, but onion powder will do (start by adding a little and taste as you go, adding more if needed).
Pasta: I've used a variety of conchiglie, but feel free to use whatever you fancy. This would also work really well with linguine or spaghetti.
Stock: Vegetable stock works perfectly for this goat cheese pasta recipe.
Goats cheese: When buying goat cheese, make sure to buy one without the rind. You can buy the soft goats cheese pots or cylinders.
Lemon zest: For a bit of zing, fresh lemon zest is great.
Dill: This adds a lovely herbaciousness to the dish. Fresh dill is perfect. If you don't have fresh dill, basil or parsley are great alternatives.
Step by step instructions (with photos)
Step 1: Place a large/deep pan (or skillet) on medium heat and drizzle with olive oil. Add in your tomatoes and once they've burst slightly, add in the garlic and onion. Stir and fry for a few minutes until soft and fragrant. Season with salt and pepper.
Step 2: Pour your uncooked pasta into the pan and then follow with your vegetable stock. Give everything a stir.
Step 3: Place your goat cheese in the centre of the pan and then sprinkle over the lemon zest and fresh dill. Combine and cook for 10-15 minutes until the pasta is al-dente. The stock will reduce and evaporate as you cook it. Add more stock if the pasta is catching on the bottom of the pan or if it looks dry. Stir the dish every couple of minutes, keeping an eye on it as it cooks.
Step 4: The end result should be a saucy, creamy pasta. Top with a sprinkling of dill and enjoy!
Top Tips!
- Once you've poured your stock into your dish, make sure to stir frequently to avoid the pasta sticking to the bottom of your pan. If it begins sticking, then pour in a bit more stock.
- To add a bit more flavour for those who like a bit of spice, I'd recommend adding in a teaspoon of smoked paprika for a bit more of a kick.
- Great for meal-prep. Because it's all made in one-pan, its a great dish to prepare in advance and store away for busy days ahead.
What to do with leftovers
Storage: Store any leftover Goat Cheese Pasta in an airtight container in the refrigerator for up to 3 days. Make sure the container is sealed well to preserve the freshness of the dish.
Freezing: While pasta dishes with creamy sauces can be a bit tricky to freeze due to texture changes upon defrosting, you can freeze pasta with goats cheese successfully with a few tips. Portion the leftovers into individual airtight freezer-safe containers or freezer bags. Try to remove as much air as possible to prevent freezer burn. Freeze for up to 1-2 months. When reheating, there might be a slight change in texture, but the flavours will still be delicious.
Reheating:
- From the Refrigerator: Reheat the refrigerated pasta in a pan on low heat in the microwave or on the stovetop. Add a splash of broth, water, or milk to help recreate the creamy consistency, stirring gently until heated through. Avoid high heat to prevent curdling.
- From the Freezer: Thaw frozen goats cheese pasta in the refrigerator overnight. Reheat gently on the stovetop, adding a bit of liquid (broth, water, or milk) to restore creaminess. Stir continuously over low heat until heated thoroughly.
FAQs
Yes, this goats cheese pasta can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan on low heat, stirring occasionally. You might need to add a splash of water or extra stock, or milk to regain the desired creamy consistency.
This dish pairs wonderfully with a variety of side plates. A simple green salad with a lemon vinaigrette, roasted vegetables, or garlic bread are excellent choices. These sides complement the creamy, tangy flavours of the pasta and enhance the overall dining experience.
Yes! To add more protein, you can incorporate grilled chicken, beef, or tofu cubes into the pasta. Season the protein with a bit of salt, pepper, and lemon zest to complement the flavours of the dish.
More recipes you might enjoy!
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The BEST Goat Cheese Pasta (One Pot)
Ingredients
- 300g cherry tomatoes
- 3 garlic cloves minced
- 1 white onion finely diced
- 200g pasta I used conchiglie but feel free to use whatever type you fancy!
- 500ml vegetable stock plus extra if needed
- 125g goats cheese without the rind
- 1 lemon zest
- 5g fresh dill finely chopped
Instructions
- Place a deep/large pan (or skillet) on medium heat and drizzle with olive oil. Add in your tomatoes and once they've burst slightly, add in the garlic and onion. Stir and fry for a few minutes until soft and fragrant. Season with salt and pepper.
- Pour your uncooked pasta into the pan and then follow with your vegetable stock. Give everything a stir. You want the stock to be nearly covering your pasta, but not quite.
- Place your goat cheese in the centre of the pan and then sprinkle over the lemon zest and fresh dill. Combine and cook for 10-15 minutes until the pasta is al-dente (cooked to your liking). The stock will reduce and evaporate as you cook it. Add more stock if the pasta is catching on the bottom of the pan or if it looks dry. Stir the dish every couple of minutes, keeping an eye on it as it cooks.
- Once your pasta is cooked and you have a glossy, smooth sauce, taste and season accordingly. The end result should be a saucy, creamy pasta. Top with a sprinkling of dill and enjoy!
Notes
- Once you've poured your stock into your dish, make sure to stir frequently to avoid the pasta sticking to the bottom of your pan. If it begins sticking, then pour in a bit more stock.
- To add a bit more flavour for those who like a bit of spice, I'd recommend adding in a teaspoon of smoked paprika for a bit more of a kick.
- Great for meal-prep. Because it's all made in one-pan, its a great dish to prepare in advance and store away for busy days ahead.
- From the Refrigerator: Reheat the refrigerated pasta in a pan on low heat in the microwave or on the stovetop. Add a splash of broth, water, or milk to help recreate the creamy consistency, stirring gently until heated through. Avoid high heat to prevent curdling.
- From the Freezer: Thaw frozen goats cheese pasta in the refrigerator overnight. Reheat gently on the stovetop, adding a bit of liquid (broth, water, or milk) to restore creaminess. Stir continuously over low heat until heated thoroughly.
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