This 20-minute Spinach Goat Cheese Pasta recipe is the perfect meal for a busy weeknight or weekend feast. The goat's cheese gives the dish a creamy, tangy, and salty layer of flavor, while the spinach, basil, and parmesan add a touch of freshness. So good, you'll want to make this dish again and again!
This Goat Cheese Pasta is so quick and easy that it's a firm favorite at my house!
It's full of flavor, creamy, and has layers of taste and textures. Plus, it's ready in just 20 minutes!
If you've never tried goat's cheese before, you're missing out on one of the best flavors!
Goat's cheese is a versatile cheese that can be used in sweet or savory dishes. It's also a great source of protein and calcium.
So, if you're looking for a delicious and quick meal, look no further than this goat's cheese pasta recipe!
Goat's cheese has a tangy and salty flavor that is similar to feta cheese. It's also a bit earthy which is perfect for pairing with vegetables.
In this recipe, you'll make a quick creamy sauce using garlic, onions, and goat cheese. Then, add cooked pasta and spinach and toss until combined.
The result is a delicious pasta dish that is packed with flavor and nutrients! So, if you're looking for a healthy and delicious meal, give this easy goat cheese pasta recipe a try for a busy weeknight or weekend dinner.
Why You'll Love This Recipe
The tangy and salty flavor of goat cheese melts down into a delicious creamy sauce.
You can customize by changing up the pasta or greens to your liking.
The entire dish is made in just 20 minutes or less which is perfect for when you're busy.
Serve this goat cheese pasta as is or add protein for a well-rounded satisfying meal.
- Pasta - Use pasta that holds sauce and flavor well. I used rigatoni because it's the perfect shape to balance all of the ingredients.
- Vegetable Oil - Used to saute the garlic and onion to make them soft and fragrant.
- Garlic & Onion - Adds bold garlic and onion flavor to the dish that pairs well with spinach and goat cheese.
- Spinach - Gives the dish a pop of garden-fresh flavor and color along with nutrients.
- Goat Cheese - Adds a tangy and salty flavor profile to the dish as it breaks down into a creamy sauce.
- Salt & Pepper - Used to balance and enhance the flavors in this pasta dish to taste.
- Garnish - Top this flavorful pasta dish with grated parmesan cheese, freshly chopped basil, and a pinch of red chili flakes for a slight kick of heat.
Please see the recipe card below for quantities.
Wondering how to make this Pasta with Goat Cheese recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare the pasta: Cook the pasta according to package instructions. Reserve one cup of the pasta water. Drain the rest and set it aside.
Saute the garlic and onion: Heat the vegetable oil in a large saute pan over medium heat. Add the onion and cook, stirring often, until translucent but not browned, about 7 minutes. Stir in the garlic and cook for a further minute until fragrant.
Assemble the goat cheese pasta: Add the pasta water to the onion and garlic mixture, then add the goat cheese. Stir the mixture until it melts into the vegetables. If needed, add additional pasta water to create a creamy sauce.
Add the pasta and spinach: To the creamy mixture, add the cooked pasta and spinach while the heat is on and stir until the spinach wilts and everything is evenly distributed.
Garnish and serve: Season the dish with salt and pepper. Serve in dishes or bowls, then top with parmesan cheese, basil, and chili flakes. Enjoy!
You may not need to use all of the pasta water to make the sauce, but make sure you reserve at least one cup. This will help to create a creamier sauce.
Add in the garlic after the onions are cooked to prevent it from burning and adding a bitter taste to the dish.
The goat cheese may not melt evenly into the pasta water at first, but keep stirring and it will eventually break down.
If you want a bit more heat in your dish, feel free to add in some red pepper flakes right into the sauce and after for garnish.
Try other types of pasta in this recipe including penne, fusilli, or shells.
Add in additional vegetables such as diced tomatoes, mushrooms, or broccoli.
Use arugula, kale, collard greens, or chard instead of spinach in this pasta with goat cheese.
Replace the goat cheese with feta cheese or ricotta cheese.
For a bit more vegetarian protein, add in some white beans, chickpeas, or diced tofu.
Storing: This pasta dish can be stored in an airtight container in the fridge for up to four days.
Reheating: When ready to serve, reheat in a pot on the stove over medium heat until warmed through. You may need to add a splash of water or milk to help loosen the sauce.
Freezing: This goat cheese pasta can also be frozen for up to three months in a freezer-safe container. Let thaw in the fridge overnight before reheating.
Yes! Just add goat cheese to the sauteed onions and garlic along with some of the reserved pasta water. Stir until it melts into a creamy sauce.
Goat cheese is a good source of protein, calcium, phosphorus, selenium, B vitamins, and vitamin A. It also has a lower lactose content than cow's milk cheese.
Goat cheese has a tangy and salty flavor with a creamy texture. It can range from mild to sharp in taste, depending on how it is aged.
More Pasta Recipes
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Spinach Goat Cheese Pasta
- 12 ounces pasta 350g (I used rigatoni)
- 1 tablespoon vegetable oil
- 1 onion finely diced
- 2 cloves garlic minced
- 5 cups spinach 150g
- 5 ounces goat's cheese 150g
- ¼ teaspoons salt
- ¼ teaspoons pepper
To serve (optional)
- 2 tablespoons parmesan cheese grated
- 2 tablespoons basil freshly chopped
- 2 teaspoons red chili flakes
- Boil the pasta according to package instructions.
- Meanwhile, heat the oil in large sautee pan over a medium heat. Add the onion and cook, stirring often, until translucent but not browned, about 7 minutes. Stir in the garlic and cook for a further minute.
- When the pasta is cooked, reserve 1 cup of the cooking water and drain.
- Add ½ cup of the pasta cooking water to the pan of onions, and stir in the goat’s cheese. Heat, stirring often, for 2 minutes until the cheese melts. Add more of the pasta cooking water if necessary to create a sauce.
- Stir in the pasta and the spinach and heat until it wilts. Season with salt and pepper.
- Serve topped with the parmesan cheese, basil and chili flakes.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.