Creamy Goat Cheese Pasta with Sun-Dried Tomatoes

Ingredients

• 300 g (10.5 oz.)casarecce pasta (or any other short pasta)
• 1 tablespoonolive oil
• 2 smallshallots, diced
• 4garlic cloves, minced
• 130 g (4.5 oz.)sun-dried tomato paste
• 125 g (4.4 oz.)soft goat cheese
• 50 g (2 handfuls)rocket
• 25 g (1 ounce), plus more for servingpine nuts, toasted
• 1 tablespoon, plus more for servinggrated Parmesan
• to tastefreshly ground black pepper

Instructions

1. 1

   Cook the pasta

   Bring a large pot of water to the boil and cook the pasta according to the packet instructions. Before draining, reserve 1 cup of the pasta water.

2. 2

   Fry the aromatics

   Meanwhile, heat the olive oil in a large pan over medium heat. Fry the shallots for 1 minute, then add the garlic and cook for another minute.

3. 3

   Make the sauce

   Stir in the sun-dried tomato paste and cook until it starts to bubble. Add the goat cheese and stir it through, adding a dash of pasta water if needed.

4. 4

   Combine and finish

   Add the pasta to the pan and stir well. Loosen the sauce with a little pasta water if it seems too thick, then add the rocket and pine nuts and stir again. Finish with the Parmesan and freshly ground black pepper.

What is creamy goat cheese pasta?

This is a quick pasta dish built around the Italian pairing of pasta with a savoury, tomato-based sauce. Sun-dried tomato paste brings concentrated flavour, while soft goat cheese makes the sauce creamy and adds a tangy edge.

Casarecce’s twists catch the sauce, and rocket and pine nuts bring contrasting peppery and nutty notes. The result is a simple weeknight pasta with a mix of creamy, sharp and savoury flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 383 calories, 17g protein, 47g carbs, 16g fat.

The pasta supplies most of the carbohydrates, while goat cheese and pine nuts contribute much of the fat and some of the protein. Shallots, garlic, rocket and tomato paste add flavour and some additional nutrients. Pair a serving with a generous green salad or vegetables to add freshness and volume to the plate.

Choosing the pasta and cheese

Short pasta: Casarecce is a good fit because its curled shape holds the sauce, but another short pasta works too. Cook it according to the packet instructions and check it near the end for your preferred bite.

Soft goat cheese: Choose a soft variety that will stir into the tomato paste. If it seems reluctant to melt smoothly, a splash of pasta water helps it blend into the sauce.

Build flavour in the pan

Shallots first: A brief fry over medium heat softens them without taking much time. Add the garlic afterwards, as it needs less cooking and can turn bitter if it browns too much.

Tomato paste next: Let it warm until it begins to bubble before adding the goat cheese. This signals that the sauce base is hot and ready to be loosened and combined.

Use pasta water for the sauce

Reserved water: Keep some of the starchy cooking water before draining the pasta. Add it a little at a time if the goat cheese and tomato mixture looks too thick.

Final texture: The sauce should cling to the pasta rather than sit in a thick lump. Stir well after adding the pasta so the cheese, tomato paste and water coat it evenly.

Add the greens and crunch

Rocket: Stir it in at the end, when the pasta and sauce are hot. It will soften while keeping some of its fresh, peppery character.

Pine nuts: The recipe uses toasted nuts, which add a fragrant crunch. Save a few extra for serving, as suggested, to keep some texture on top.

Serve it straight away

This pasta is best served as soon as it is combined, while the sauce is warm and easy to coat. Add the extra Parmesan and pine nuts at the table if you like.

A crisp green salad or simply dressed vegetables make an easy side alongside the creamy pasta. Keep the accompaniment fresh and light in flavour so it does not compete with the tomato and goat cheese.

Recipe notes & tips

• Reserve the pasta water just before draining, when it is starchy and hot.
• Add pasta water gradually so the sauce does not become too loose.
• Keep the heat moderate when frying the shallots and garlic.
• Toast the pine nuts ahead of time if you want the final assembly to be quicker.
• Taste before adding extra salt, as the tomato paste and Parmesan can be savoury.

Variations

• Use another short pasta: Choose a shape with grooves or curves to help catch the sauce.
• Add lemon: Stir in a little finely grated zest at the end for a brighter finish.
• Include spinach: Fold a handful in with the rocket for another leafy element.
• Make it chilli-hot: Add a pinch of chilli flakes while frying the garlic.
• Swap the nuts: Use toasted chopped walnuts instead of pine nuts for a different crunch.

Common mistakes to avoid

• Forgetting the pasta water: Reserve it before draining so you can loosen the sauce later.
• Adding all the water at once: Stir in a small amount at a time to control the sauce consistency.
• Overcooking the garlic: Add it after the shallots and cook for only the stated minute.
• Leaving the sauce too thick: Add a dash of pasta water and stir until it coats the pasta.
• Adding the rocket too early: Stir it in near the end so it does not cook down excessively.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan with a splash of water, stirring until hot; the sauce may thicken as it cools.

Frequently asked questions