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Lunch Dinner 30 Minutes or Less Pasta
4.5 from 74 votes

Creamy Goat Cheese Pasta

Jump to RecipePrintRate
By: Joanna Cismaru •1/24/23 17 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Creamy Goat Cheese Pasta, made in one pot, will be ready to devour in less than 30 minutes! Creamy goat cheese, basil and parsley for greens; this is the easiest way to marry homemade and gourmet. You’ll be saying “I DO!”.

closeup shot of creamy goat cheese pasta in a pasta bowl garnished with fresh parsley and parmesan cheese
Table of Contents Open
  • Easy Creamy Goat Cheese Pasta Recipe
  • Ingredients You’ll Need
  • Hot to make creamy goat cheese pasta
  • What types of pasta can I use?
  • How to choose the right goat cheese
  • How to slice basil
  • How to store leftovers
  • How to freeze creamy goat cheese pasta
  • Check out these popular one-pot pasta dishes:
  • Creamy Goat Cheese Pasta
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy Creamy Goat Cheese Pasta Recipe

It’s been a busy day, an even busier evening, and that take-out menu is looking awfully tempting. Stop right where you are and give this recipe a chance! In just 25 minutes I have created a gorgeous, creamy, cheesy pasta that will end any busy day with a big smile.

Sitting down and enjoying a gloriously successful meal you’ve curated is truly one of the finer things in life. It feels especially good when that meal was so easy to make! To me, this feels almost like an adult mac and cheese with that deep goat cheese flavor enveloped in a silky, creamy sauce. Speckled with fresh basil and a touch of lemon zest for the finishing touch.

Ingredients You’ll Need

overhead shot of all the ingredients needed to make creamy goat cheese pasta
  • Penne – Cooked according to package instructions.
  • Butter – I like to use unsalted to have control over the sodium. You can use margarine or butter substitutes instead.
  • Garlic – Use as much or little as you like.
  • Lemon – We’ll use both lemon zest and lemon juice here for a fresh lemon flavor. You’ll love it!
  • Goat cheese – Soft goat cheese.
  • Cream – I used half and half which is 10% MF.
  • Pasta water – Reserved from cooking the pasta.
  • Herbs – Fresh basil and parsley.
  • Salt & pepper – Season to taste.
  • Parmesan cheese – Some freshly grated parmesan cheese.

Hot to make creamy goat cheese pasta

detailed process shots showing how to make creamy goat cheese pasta
  1. Cook pasta: Cook the pasta al dente according to package instructions. Reserve 1 cup of the pasta cooking water.
  2. Make sauce: Heat the butter in a skillet over medium-high heat. Add the garlic and sauté for 30 seconds to 1 minute, just until the garlic becomes aromatic. Add the goat cheese, half and half and stir. Whisk until smooth.
  3. Add pasta: Reduce the heat to medium. Add the cooked penne and 1/2 cup of the reserved pasta water to the skillet. Stir well to coat the pasta and let it bubble in the sauce for 1-2 minutes.
  4. Finish: If you’d like a thinner sauce, add more of the pasta water as needed. Mix in the basil, then season with salt and pepper to taste. Add the lemon juice and zest and more pasta water if needed. Turn off the heat and stir in the Parmesan cheese.
  5. Garnish and serve: Garnish with parsley and serve.
creamy goat cheese pasta in a pasta bowl garnished with fresh parsley and parmesan cheese

What types of pasta can I use?

I prefer these thicker, creamy sauces with small shapes. Other great small-shaped pasta are rotini, farfalle, shells, macaroni, rigatoni, fusilli, and mafalda. The perfect vessels for carrying your silky sauce!

You can use long shapes if you like, of course. Linguini, fettuccine, spaghetti, spaghettini; anything you like. It will all taste wonderful!

overhead shot of creamy goat cheese pasta in a white bowl with a fork inside

How to choose the right goat cheese

In most grocery stores you’ll see goat cheese labelled as soft ‘chèvre’, which is more of an umbrella term for French goat cheese. This is what I used for my pasta, and it turned out fantastic! You can also get more specific and hit up your local cheese shop. Look for these soft varieties:

  • Blue goat cheese
  • Goat brie, rind removed
  • Goat gouda
  • Humboldt Fog
side view shot of creamy goat cheese pasta in a pasta bowl

How to slice basil

The best way to slice basil for both texture and aesthetic is to chop it ‘chiffonade’. Stack your basil leaves, starting with the largest on the top up to the smallest. Roll the leaves tightly lengthwise. Starting from the pointy end, cut 1/4″ slices all the way down the roll.

Use your fingers to lightly fluff the rolls and break them apart. Now you have perfect basil that can be mixed into the pasta and used as a garnish!

How to store leftovers

Transfer your leftover goat cheese pasta to an airtight container and keep in the fridge for 2-3 days. Reheat either in the microwave, or on the stovetop over medium heat. Stir often and add a splash of water or cream if you find the sauce is too thick.

creamy goat cheese pasta in a pasta bowl garnished with fresh parsley and parmesan cheese

How to freeze creamy goat cheese pasta

This recipe is best enjoyed fresh, but you can absolutely freeze it for future dinners. It will last up to 6 months stored in an airtight container. Keep in mind after cooked pasta freezes and thaws, it will become a bit softer in texture.

Let the pasta thaw overnight in the fridge to make reheating easier and reduce the risk of breaking the pasta. If you find the sauce has separated a bit after thawing, the reheating and stirring will bring it back together.

side view shot of freshly made creamy goat cheese pasta in a braised garnished with some parchment cheese and parsley

Check out these popular one-pot pasta dishes:

  • Beets And Goat Cheese Pasta
  • Avocado Spinach Pasta
  • Spinach Artichoke Pasta
  • One Pot Creamy Parmesan Pasta
  • Chicken Penne Arrabbiata
  • Cheesy Gnocchi Bake
  • Pasta Primavera
  • Pepperoni Pizza Pasta

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

closeup shot of creamy goat cheese pasta in a pasta bowl garnished with fresh parsley and parmesan cheese
Print
4.52 from 74 votes

Creamy Goat Cheese Pasta

Prep 5 minutes
Cook 20 minutes
Total 25 minutes
Rate Recipe
This Creamy Goat Cheese Pasta, made in one pot, will be ready to devour in less than 30 minutes! Creamy goat cheese, parsley and basil for greens; this is the easiest way to marry homemade and gourmet. You'll be saying "I DO!".
4

Ingredients

  • 12 ounce penne (dry)
  • 2 tablespoon butter (unsalted)
  • 2 cloves garlic (minced)
  • 6 ounce goat cheese (soft)
  • 1 cup half and half cream
  • ¼ cup fresh basil (sliced chiffonade*)
  • ¼ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 2 tablespoon lemon juice (from 1 lemon)
  • lemon zest (from 1 lemon)
  • 1 cup Parmesan cheese (grated)
  • 2 tablespoon fresh parsley (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Cook pasta: Cook the pasta al dente according to package instructions. Reserve 1 cup of the pasta cooking water.
  • Make sauce: Heat the butter in a skillet over medium-high heat. Add the garlic and sauté for 30 seconds to 1 minute, just until the garlic becomes aromatic. Add the goat cheese, half and half and stir. Whisk until smooth.
  • Add pasta: Reduce the heat to medium. Add the cooked penne and 1/2 cup of the reserved pasta water to the skillet. Stir well to coat the pasta and let it bubble in the sauce for 1-2 minutes.
  • Finish: If you'd like a thinner sauce, add more of the pasta water as needed. Mix in the basil, then season with salt and pepper to taste. Add the lemon juice and zest and more pasta water if needed. Turn off the heat and stir in the Parmesan cheese.
  • Garnish and serve: Garnish with parsley and serve.

Notes

  1. *Chiffonade: Stack your basil leaves, starting with the largest on the top up to the smallest. Roll the leaves tightly lengthwise. Starting from the pointy end, cut 1/4″ slices all the way down the roll.
  2. Transfer your leftover goat cheese pasta to an airtight container and keep in the fridge for 2-3 days. Reheat either in the microwave, or on the stovetop over medium heat. Stir often and add a splash of water or cream if you find the sauce is too thick.

Nutrition Information

Calories: 661kcal (33%)Carbohydrates: 68g (23%)Protein: 30g (60%)Fat: 29g (45%)Saturated Fat: 19g (119%)Cholesterol: 74mg (25%)Sodium: 735mg (32%)Potassium: 313mg (9%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 1265IU (25%)Vitamin C: 7mg (8%)Calcium: 445mg (45%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

closeup shot of creamy goat cheese pasta in a pasta bowl garnished with fresh parsley and parmesan cheese

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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17 Comments
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Jeanna
Jeanna
Posted: 7 months ago

5 stars
I admit, I used your recipe as a base for what I was looking for and it was fabulous. I added 1 chicken breast (shredded), bacon bits, frozen kale, and some (homemade) ranch seasonings. I thought I had everything, but apparently I didn’t have cream and used the powdered milk + pasta water. I wanted to use what I had left in the fridge and your recipe was perfect!! I know I added things to your recipe, but I wanted to say thank you so much! Because without your recipe, I would still be looking at how to incorporate these ingredients together to make dinner. I made sure to share your recipe.

0
Reply
James Landon
James Landon
Posted: 1 year ago

4 stars
I’m sure this would have been good as is, but I felt like I needed some veggies so here are the adjustments I made: I doubled the butter (used salted as well) and used it to sauté about 8 ounces of spinach, 4 ounces of sliced baby bella mushrooms, 4 chopped and deseeded Campari tomatoes, and one roasted red pepper. Because of the additional veggies, I increased all of the other ingredients by about 50% (everything except the pasta). My wife also grabbed curly parsley (which I don’t enjoy) instead of flat so I left that out. Otherwise, I would’ve used it. The trick to this recipe is to move fast once the goat cheese is in the pan. You don’t want it to be exposed to the heat for too long so it doesn’t get gritty! I used medium heat for most of the recipe and turned it down to low once the goat cheese was melted. It’s easy to ruin the dish if you overcook the goat cheese. Turned out great though!

0
Reply
Patricia
Patricia
Posted: 1 year ago

Would this work with gnocchis too?

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Patricia
Posted: 1 year ago

Hi Patricia,
Gnocchi would work as well, just make sure you don’t overcook them. But some other types of pasta that would work well are small-shaped pasta like rotini, farfalle, shells, macaroni, rigatoni, fusilli, and mafalda. The perfect vessels for carrying all that silky sauce!
You can use long shapes if you like, of course. Linguini, fettuccine, spaghetti, spaghettini; anything you like. It will all taste wonderful!
Let us know how it all turns out!

0
Reply
Tina Gail
Tina Gail
Posted: 2 years ago

5 stars
Sooo yummy! But I subbed a couple TBS of jar pesto in place of the lemon, and fresh herbs since I didn’t have any on hand. Seriously soooo good with the goat cheese! And I added oven roasted chicken thighs as well

0
Reply
Roxann Mrochko
Roxann Mrochko
Posted: 2 years ago

Could you try evaporated milk instead of cream?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Roxann Mrochko
Posted: 2 years ago

I’m not sure, I haven’t tried it. You probably can, half and half is just higher in fat content than evaporated milk, but I think it should be fine.

0
Reply
Shirl
Shirl
Posted: 2 years ago

Most delicious pasta recipe, we loved it….so nice to see a recipe with goat cheese! I can’t have to many other cheeses. I also added some cooked chicken and fresh mushrooms. Definitely will be making this recipe over and over.

0
Reply
Jennifer
Jennifer
Posted: 2 years ago

5 stars
This is a Delicious pasta recipe, Jo! We thought the lemon and herbs (basil and parsley) paired perfectly with the creamy goat. Fan-tas-tique!!! Big fat yummy. TY!!! 😀 <3

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jennifer
Posted: 2 years ago

So glad to hear you liked it!!

0
Reply
Kath
Kath
Posted: 2 years ago

5 stars
Another winning recipe! Super easy, and family loved it (you know it’s delicious when there is a race for seconds!) Next time around, will add more fresh spinach, but other than that, it’s a practically perfect recipe — and perfect to make as a “one pot wonder” dish. Thank you, Jo!

0
Reply
Pink Oleander
Pink Oleander
Reply to  Kath
Posted: 2 years ago

5 stars
Where is the spinach? I do not see it in the recipe? How much to add?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Pink Oleander
Posted: 2 years ago

I combed through the post and I didn’t see spinach! If you want to add some, mix it into the sauce and let it wilt for a minute or two before adding the pasta.

0
Reply
Kath
Kath
Reply to  Pink Oleander
Posted: 2 years ago

Sorry, spinach was an inspirational addition. Out of habit, I tend to toss in an extra veggie to dishes. I added a healthy handful of spinach, because we love it — purely an optional taste preference.

0
Reply
Rusty Croom
Rusty Croom
Posted: 2 years ago

Delicious!!!

It’s really 2 pots but no issue with that. To me, a bit over on the lemon and goat cheese flavours. I’d try it with maybe half a lemon’s zest and may 75% of the goat cheese. I’d also maybentey a bit of cheddar with the parmasean.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Rusty Croom
Posted: 2 years ago

Given the name we wanted it to be a nice and strong goat cheese flavor! You can experiment as much as you like to make it perfect for you.

0
Reply
Stefano Delacosta
Stefano Delacosta
Posted: 2 years ago

This is an AMAZING recipe, has become our favorite and it’s on the weekly menu…!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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