20 Creamy Goat Cheese Pasta Delights

Dive into the creamy, dreamy world of goat cheese pasta with our roundup of 20 irresistible recipes! Whether you’re craving a quick weeknight dinner, a seasonal delight, or just some good old-fashioned comfort food, we’ve got a dish that’ll make your taste buds sing. Perfect for home cooks looking to spice up their pasta game, these recipes are sure to inspire your next kitchen adventure. Let’s get cooking!

Goat Cheese and Spinach Stuffed Shells

These Goat Cheese and Spinach Stuffed Shells are a creamy, dreamy twist on the classic stuffed pasta, perfect for impressing at dinner parties or cozying up with on a weeknight.

Ingredients

• 20 jumbo pasta shells
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 4 oz goat cheese, crumbled
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
2. In a skillet over medium heat, warm the olive oil. Add the spinach and garlic, sautéing until the spinach wilts, about 2 minutes. Remove from heat.
3. In a bowl, mix together the ricotta cheese, goat cheese, Parmesan cheese, egg, salt, and black pepper. Fold in the sautéed spinach and garlic until well combined.
4. Spread 1 cup of marinara sauce at the bottom of a baking dish. Stuff each pasta shell with the cheese and spinach mixture, placing them seam side up in the dish.
5. Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella cheese. Bake for 25 minutes, or until the cheese is bubbly and golden.

The tangy goat cheese paired with the earthy spinach creates a luxurious filling that’s both rich and refreshing, making every bite a delightful contrast of flavors.

Tip: For an extra crispy top, broil the stuffed shells for the last 2-3 minutes of baking.

Creamy Goat Cheese Pasta with Sun-Dried Tomatoes

This Creamy Goat Cheese Pasta with Sun-Dried Tomatoes is a dreamy, tangy dish that comes together in under 30 minutes, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz pasta (like penne or fusilli)
• 1/2 cup sun-dried tomatoes, chopped
• 4 oz goat cheese, crumbled
• 1/4 cup heavy cream
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• Salt and pepper, to taste
• 1/4 cup fresh basil, chopped

Instructions

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add sun-dried tomatoes to the skillet, cooking for another 2 minutes to soften.
4. Reduce heat to low. Stir in goat cheese and heavy cream, mixing until the cheese melts into a creamy sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
5. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Season with salt and pepper to taste.
6. Garnish with fresh basil before serving.

The magic of this dish lies in the creamy goat cheese sauce, which clings beautifully to every noodle, punctuated by the sweet and tangy bursts of sun-dried tomatoes.

Tip: For an extra layer of flavor, toast the pasta in the skillet with a bit of olive oil before adding the sauce ingredients.

Roasted Garlic and Goat Cheese Pasta

Imagine twirling your fork into a creamy, dreamy pasta that’s bursting with the rich flavors of roasted garlic and tangy goat cheese. This Roasted Garlic and Goat Cheese Pasta is a game-changer for your weeknight dinner rotation.

Ingredients

• 1 head garlic
• 2 tbsp olive oil, divided
• 8 oz pasta of your choice
• 4 oz goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large bowl, squeeze the roasted garlic cloves out of their skins and mash into a paste. Add the remaining 1 tbsp olive oil, goat cheese, Parmesan cheese, salt, and black pepper, mixing until smooth.
4. Toss the hot pasta with the goat cheese mixture, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
5. Garnish with fresh parsley before serving.

The magic of this dish lies in the roasted garlic’s deep, caramelized flavor that pairs perfectly with the creamy goat cheese, creating a pasta that’s anything but ordinary.

Tip: For an extra layer of flavor, toast some pine nuts or walnuts and sprinkle them on top before serving.

Goat Cheese Pasta with Arugula and Lemon

This Goat Cheese Pasta with Arugula and Lemon is a bright, creamy dish that comes together in just about 20 minutes, perfect for a quick yet impressive weeknight dinner.

Ingredients

• 8 oz pasta (like penne or fusilli)
• 4 oz goat cheese, crumbled
• 2 cups arugula, loosely packed
• 1 lemon, zested and juiced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup reserved pasta water

Instructions

1. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Reduce heat to low. Add the cooked pasta to the skillet, followed by crumbled goat cheese, lemon zest, lemon juice, salt, and black pepper. Toss gently, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta.
4. Remove from heat and stir in arugula until just wilted.

The magic of this dish lies in the contrast between the tangy goat cheese and the peppery arugula, brightened up with a hint of lemon. It’s a simple yet sophisticated flavor combination that feels special any night of the week.

Tip: For an extra crunch, top with toasted pine nuts or walnuts before serving.

Spicy Goat Cheese Pasta with Chili Flakes

Craving something creamy with a kick? This Spicy Goat Cheese Pasta with Chili Flakes is your weeknight hero, blending rich flavors with just the right amount of heat.

Ingredients

• 8 oz pasta of your choice
• 4 oz goat cheese, crumbled
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red chili flakes
• 1/4 cup pasta water
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and 1/2 tsp red chili flakes, sautéing for about 1 minute until fragrant.
3. Reduce heat to low and add the crumbled goat cheese to the skillet, stirring continuously until melted and creamy.
4. Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together until the pasta is evenly coated with the sauce. Season with salt and freshly ground black pepper to taste.
5. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the goat cheese’s tangy creaminess perfectly balancing the heat from the chili flakes, creating a pasta that’s irresistibly flavorful.

Tip: For an extra layer of flavor, toast the chili flakes in the olive oil before adding the garlic.

Goat Cheese and Mushroom Pasta Bake

This Goat Cheese and Mushroom Pasta Bake is the ultimate comfort food, blending creamy goat cheese with earthy mushrooms for a dish that’s as satisfying to make as it is to eat.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 4 oz goat cheese, crumbled
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 400°F and grease a baking dish.
2. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Stir in garlic, salt, black pepper, and dried thyme, cooking for another minute until fragrant.
5. Reduce heat to low and add goat cheese and heavy cream, stirring until the cheese melts into a creamy sauce.
6. Combine the cooked pasta with the mushroom sauce, then transfer to the prepared baking dish.
7. Sprinkle Parmesan cheese and breadcrumbs evenly over the top.
8. Bake at 400°F for 25 minutes until the top is golden and bubbly.

The magic of this dish lies in the goat cheese’s tangy contrast with the savory mushrooms, creating a depth of flavor that’s irresistibly rich.

Tip: For an extra crispy top, broil the pasta bake for the last 2 minutes of cooking.

Herbed Goat Cheese Pasta with Fresh Basil

This Herbed Goat Cheese Pasta with Fresh Basil is a creamy, dreamy dish that comes together in just about 20 minutes, perfect for a weeknight dinner that feels a bit special.

Ingredients

• 8 oz pasta of your choice
• 4 oz goat cheese, crumbled
• 1/4 cup heavy cream
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp lemon juice

Instructions

1. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Reduce heat to low. Add goat cheese and heavy cream, stirring until the cheese melts into a smooth sauce.
4. Stir in the cooked pasta, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
5. Season with salt, black pepper, and lemon juice. Toss to combine.
6. Remove from heat and stir in fresh basil just before serving.

The magic of this dish lies in the tangy goat cheese sauce that clings to every noodle, brightened up with a hint of lemon and fresh basil. It’s a simple yet sophisticated flavor profile that’ll have everyone asking for seconds.

Tip: For an extra layer of flavor, toast some pine nuts and sprinkle them on top before serving.

Goat Cheese Pasta with Caramelized Onions

This Goat Cheese Pasta with Caramelized Onions is a creamy, dreamy dish that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 8 oz pasta (like penne or fusilli)
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 4 oz goat cheese, crumbled
• 1/4 cup heavy cream
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onions, sugar, and 1/2 tsp salt. Cook, stirring occasionally, for about 20 minutes until the onions are deeply golden and caramelized.
3. Reduce the heat to low. Add the goat cheese and heavy cream to the skillet, stirring until the cheese melts into a smooth sauce. If the sauce is too thick, add the reserved pasta water a little at a time.
4. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Stir in the black pepper and Parmesan cheese.
5. Garnish with fresh parsley before serving.

The magic of this dish lies in the contrast between the tangy goat cheese and the sweet, slow-cooked onions, creating a pasta that’s rich in flavor yet surprisingly light.

Tip: For an extra layer of flavor, toast the pasta in the skillet for a minute before adding the sauce ingredients.

Goat Cheese and Walnut Pasta Salad

This Goat Cheese and Walnut Pasta Salad is a delightful mix of creamy, crunchy, and tangy flavors that come together in a dish that’s as satisfying as it is simple to make.

Ingredients

• 8 oz penne pasta
• 1/2 cup walnuts, roughly chopped
• 4 oz goat cheese, crumbled
• 2 cups arugula
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and let cool slightly.
2. While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
3. In a large bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to create the dressing.
4. Add the slightly cooled pasta, toasted walnuts, crumbled goat cheese, and arugula to the bowl with the dressing. Toss gently to combine everything evenly.
5. Serve immediately or chill in the refrigerator for an hour to let the flavors meld together.

The contrast between the creamy goat cheese and the crunchy walnuts makes this pasta salad a textural dream, perfect for picnics or as a standout side dish.

Tip: For an extra flavor boost, try adding a sprinkle of dried cranberries or cherries to the salad before serving.

Goat Cheese Pasta with Roasted Butternut Squash

This Goat Cheese Pasta with Roasted Butternut Squash is a creamy, dreamy dish that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 1 small butternut squash, peeled and cubed (about 2 cups)
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 8 oz pasta (penne or fusilli works great)
• 4 oz goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh sage, chopped
• 1/2 cup pasta water, reserved

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Meanwhile, cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
3. In the same pot, heat the remaining 1 tbsp olive oil over low heat. Add the goat cheese, Parmesan, and reserved pasta water, stirring until a smooth sauce forms.
4. Return the pasta to the pot with the sauce. Add the roasted butternut squash and sage, tossing gently to combine. Season with the remaining 1/4 tsp salt.
5. Serve warm, with an extra sprinkle of Parmesan if desired.

The magic of this dish lies in the creamy goat cheese sauce that clings to every nook of the pasta, perfectly complementing the sweet, roasted squash.

Tip: For an extra nutty flavor, toast the sage in a dry pan for 30 seconds before adding it to the pasta.

Goat Cheese and Beetroot Pasta

This Goat Cheese and Beetroot Pasta is a vibrant, creamy dish that brings a delightful twist to your weeknight dinner rotation.

Ingredients

• 8 oz pasta of your choice
• 2 medium beetroots, peeled and diced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, crumbled
• 1/4 cup chopped walnuts
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat your oven to 400°F. Toss the diced beetroots with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet and roast for 25 minutes until tender.
2. While the beetroots are roasting, cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
3. In a small bowl, whisk together the balsamic vinegar and honey. Set aside.
4. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the roasted beetroots, cooked pasta, and reserved pasta water. Stir in the goat cheese until the pasta is evenly coated and the cheese is melted.
5. Drizzle the balsamic-honey mixture over the pasta and toss to combine. Garnish with chopped walnuts and fresh basil before serving.

The combination of earthy beetroots, tangy goat cheese, and sweet balsamic glaze creates a symphony of flavors that’s as pleasing to the palate as it is to the eye.

Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the dish.

Goat Cheese Pasta with Grilled Chicken

This Goat Cheese Pasta with Grilled Chicken is a creamy, tangy delight that’s sure to become a weeknight favorite. It’s the perfect balance of rich and refreshing, with a hint of garlic and lemon to brighten up the dish.

Ingredients

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 4 oz goat cheese, crumbled
• 1/4 cup heavy cream
• 1 tbsp lemon juice
• 1/4 cup chopped fresh basil

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. Season the chicken breasts with 1/4 tsp salt and 1/8 tsp black pepper. Heat olive oil in a grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
3. In the same pan, sauté minced garlic for 30 seconds until fragrant. Reduce heat to low, add goat cheese and heavy cream, stirring until the cheese melts into a smooth sauce.
4. Stir in the cooked pasta, lemon juice, remaining 1/4 tsp salt, and 1/8 tsp black pepper, tossing to coat evenly. Fold in the sliced chicken and fresh basil.

The magic of this dish lies in the creamy goat cheese sauce that clings to every noodle, paired with the smoky char of the grilled chicken for a satisfying contrast.

Tip: For an extra zing, add a teaspoon of lemon zest to the sauce just before serving.

Goat Cheese and Asparagus Pasta

This Goat Cheese and Asparagus Pasta is a creamy, tangy delight that comes together in just about 30 minutes, making it perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz pasta (like penne or fusilli)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 4 oz goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until bright green and slightly tender.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
4. Reduce the heat to low. Add the cooked pasta to the skillet with the asparagus and garlic. Stir in the goat cheese, Parmesan cheese, salt, black pepper, and red pepper flakes. Gradually add the reserved pasta water, stirring until the cheeses melt into a creamy sauce that coats the pasta.
5. Serve immediately, garnished with additional Parmesan if desired.

The magic of this dish lies in the way the creamy goat cheese sauce clings to every nook and cranny of the pasta, with the asparagus adding a fresh, crisp contrast.

Tip: For an extra layer of flavor, toast some pine nuts and sprinkle them on top before serving.

Goat Cheese Pasta with Crispy Pancetta

This Goat Cheese Pasta with Crispy Pancetta is a creamy, savory dish that comes together in under 30 minutes, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz pasta (like penne or fusilli)
• 4 oz pancetta, diced
• 2 cloves garlic, minced
• 4 oz goat cheese, crumbled
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Lower the heat and stir in the goat cheese and heavy cream until the cheese melts into a smooth sauce.
4. Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
5. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in the crispy pancetta and half of the Parmesan cheese.
6. Garnish with fresh parsley and the remaining Parmesan cheese before serving.

The magic of this dish lies in the contrast between the creamy goat cheese sauce and the crispy, salty pancetta, creating a symphony of textures in every bite.

Tip: For an extra layer of flavor, toast the pasta in the pancetta fat before adding the sauce ingredients.

Goat Cheese and Pesto Pasta

This Goat Cheese and Pesto Pasta is a creamy, tangy delight that comes together in just the time it takes to boil your noodles—perfect for a quick yet impressive weeknight dinner.

Ingredients

• 8 oz pasta (like penne or fusilli)
• 1/2 cup pesto (store-bought or homemade)
• 4 oz goat cheese, crumbled
• 1/4 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp pine nuts, toasted

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. In the same pot, heat 1 tbsp olive oil over low heat. Add the pesto, goat cheese, and heavy cream, stirring until the cheese melts into a smooth sauce.
3. Return the pasta to the pot, tossing to coat in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
4. Season with 1/4 tsp salt and 1/4 tsp black pepper, then divide among plates. Sprinkle with toasted pine nuts before serving.

The magic of this dish lies in the way the goat cheese melts into the pesto, creating a sauce that’s rich without being heavy, with little bursts of crunch from the pine nuts.

Tip: For an extra layer of flavor, try stirring in a handful of sun-dried tomatoes with the pesto and goat cheese.

Goat Cheese Pasta with Roasted Red Peppers

This Goat Cheese Pasta with Roasted Red Peppers is a creamy, tangy delight that comes together in just under 30 minutes, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 cup roasted red peppers, sliced
• 2 cloves garlic, minced
• 4 oz goat cheese, crumbled
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 cup roasted red peppers and 2 cloves minced garlic, sautéing for 2 minutes until fragrant.
3. Reduce heat to low and stir in 4 oz crumbled goat cheese and 1/4 cup heavy cream, mixing until the cheese is melted and the sauce is smooth.
4. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Garnish with 1/4 cup chopped fresh basil before serving.

The magic of this dish lies in the creamy goat cheese sauce, which clings beautifully to the pasta, while the roasted red peppers add a sweet, smoky depth that’s irresistibly good.

Tip: For an extra layer of flavor, try roasting your own red peppers and adding a pinch of red pepper flakes to the sauce.

Goat Cheese and Artichoke Pasta

This Goat Cheese and Artichoke Pasta is a creamy, tangy delight that comes together in just under 30 minutes, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup canned artichoke hearts, drained and chopped
• 4 oz goat cheese, crumbled
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
3. Add 1 cup chopped artichoke hearts to the skillet and cook for 2 minutes, stirring occasionally.
4. Reduce heat to low and stir in 4 oz crumbled goat cheese and 1/2 cup heavy cream until the cheese is melted and the sauce is smooth.
5. Season the sauce with 1/4 tsp salt and 1/4 tsp black pepper.
6. Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
7. Sprinkle with 1/4 cup grated Parmesan cheese and 2 tbsp chopped fresh basil before serving.

The magic of this dish lies in the creamy goat cheese sauce that clings to every noodle, paired with the subtle tang of artichokes for a pasta that’s anything but basic.

Tip: For an extra layer of flavor, toast the penne in the skillet with a bit of olive oil before adding the sauce ingredients.

Goat Cheese Pasta with Black Olives and Capers

This Goat Cheese Pasta with Black Olives and Capers is a creamy, tangy delight that comes together in under 30 minutes, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz pasta (like penne or fusilli)
• 4 oz goat cheese, crumbled
• 1/4 cup black olives, sliced
• 2 tbsp capers, drained
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• Salt and pepper, to taste
• 1/4 cup pasta water
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the sliced black olives and capers to the skillet, cooking for another 2 minutes to warm through.
4. Reduce heat to low and add the crumbled goat cheese to the skillet, stirring until it begins to melt into a creamy sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
5. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Season with salt and pepper to taste.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the balance of creamy goat cheese with the briny pop of olives and capers, creating a pasta that’s rich yet refreshingly bold.

Tip: For an extra layer of flavor, toast the pasta in the skillet for a minute before adding the sauce ingredients.

Goat Cheese and Tomato Pasta with Balsamic Glaze

This Goat Cheese and Tomato Pasta with Balsamic Glaze is a creamy, tangy delight that comes together in just about 30 minutes, perfect for a weeknight dinner that feels a bit special.

Ingredients

• 8 oz pasta (your choice of shape)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 4 oz goat cheese, crumbled
• 1/4 cup fresh basil, chopped
• 2 tbsp balsamic glaze
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
3. Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they start to soften.
4. Reduce the heat to low and add the cooked pasta to the skillet. Stir in 4 oz crumbled goat cheese and 1/2 cup reserved pasta water, tossing until the cheese melts and coats the pasta evenly.
5. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in 1/4 cup chopped fresh basil.
6. Drizzle with 2 tbsp balsamic glaze before serving.

The magic of this dish lies in the contrast between the creamy goat cheese and the bright acidity of the balsamic glaze, creating a pasta that’s rich yet refreshing.

Tip: For an extra layer of flavor, toast some pine nuts and sprinkle them on top before serving.

Goat Cheese Pasta with Fresh Peas and Mint

This Goat Cheese Pasta with Fresh Peas and Mint is a springtime delight, combining creamy, tangy goat cheese with the sweetness of peas and a refreshing hint of mint.

Ingredients

• 8 oz pasta (like fusilli or penne)
• 1 cup fresh peas (or frozen, thawed)
• 4 oz goat cheese, crumbled
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/4 cup fresh mint leaves, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup pasta water (reserved)

Instructions

1. Cook pasta according to package instructions. Reserve 1/4 cup of pasta water before draining.
2. Heat olive oil in a large pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add fresh peas to the pan and cook for 2-3 minutes, until they’re bright green and tender.
4. Reduce heat to low. Add the cooked pasta, crumbled goat cheese, salt, and black pepper to the pan. Stir gently until the goat cheese melts and coats the pasta evenly.
5. Pour in the reserved pasta water a little at a time, stirring until the sauce reaches your desired consistency.
6. Remove from heat and stir in the chopped mint leaves.

The magic of this dish lies in the way the creamy goat cheese clings to every nook of the pasta, while the mint adds a burst of freshness that elevates the peas to new heights.

Tip: For an extra layer of flavor, toast some pine nuts and sprinkle them on top before serving.

Conclusion

We hope you’ve enjoyed exploring these 20 creamy goat cheese pasta delights as much as we loved rounding them up for you! Each recipe promises a delicious twist to your pasta nights, blending simplicity with gourmet flavors. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the cheesy joy. Happy cooking!