The BEST Goat Cheese Pasta (One Pot)

Goat cheese pasta with golden fork topped with dill and lemon zest.

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The BEST Goat Cheese Pasta (One Pot)

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.

Prep Time1

Cook Time15

Total Time16

Course: Main Course

Cuisine: American, European

Servings: people

Calories: 668kcal

Author: Emily Roz

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe (scroll up to find the photos).

To double quantity: This recipe can be doubled to make the dish for 4 people.

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.

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.

Nutrition