Creamy Goat Cheese Pasta
User Reviews
4.6
Creamy Goat Cheese Pasta
Description
The recipe begins by cooking penne pasta to an al dente texture and reserving some pasta water for adjusting the sauce consistency. Butter is melted in a skillet to gently sauté minced garlic until fragrant, then soft goat cheese and half and half are whisked in to form a creamy base. The cooked pasta is combined with the sauce, and additional pasta water is added as needed to reach a coating, slightly bubbly sauce.
Fresh basil sliced in chiffonade and lemon zest introduce herbal and citrus brightness, while salt, pepper, and lemon juice further enhance flavor complexity. Grated Parmesan stirred in at the end enriches the sauce with savory depth. Chopped parsley garnishes the dish, contributing a final herbal touch.
This pasta pairs well with light salads or roasted vegetables and can be prepared in under an hour for a home-cooked meal. The creamy sauce clings well to the penne, making each bite flavorful and balanced with creamy, tangy, and herbal notes.
Leftovers can be stored refrigerated for 2-3 days and reheated gently with a splash of water or cream to loosen the sauce and maintain creaminess.
Ingredients
- 12 ounce penne pasta dry
- 2 tablespoon butter unsalted
- 2 cloves garlic minced
- 6 ounce goat cheese soft
- 1 cup half and half cream
- ¼ cup basil sliced chiffonade, fresh
- ¼ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 tablespoon lemon juice from 1 lemon
- lemon from 1 lemon, zest
- 1 cup Parmesan Cheese grated
- 2 tablespoon parsley chopped, fresh
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
- Slice basil leaves in a chiffonade by rolling tightly and cutting thin strips for best texture and flavor release.
- Store leftover pasta in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of water or cream if the sauce thickens too much.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 661kcal | 33% |
| Carbohydrates | 68g | 23% |
| Protein | 30g | 60% |
| Fat | 29g | 45% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 74mg | 25% |
| Sodium | 735mg | 31% |
| Potassium | 313mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1265IU | 25% |
| Vitamin C | 7mg | 8% |
| Calcium | 445mg | 45% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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