Goat Cheese, Tomato and Spinach Pasta


This pasta is out of control.  I kid you not, the three of us ate nearly the entire bowl…and we had grilled chicken breasts on the side.  My husband and I kept looking at each other every time my toddler would say “more noodles”…like is she serious?  there’s no way.. and each little bit more we gave her she nearly inhaled.  Counting that as a win on my end.

It’s cheesy and creamy and sweet and salty without being super heavy.  I’m really not sure what I like most about it:  the fact that it tastes so indulgent but in essence is so healthful or the fact that there are such few ingredients and such little work time.  You’ll have this on the table in 20 minutes no problem…perfect weeknight meal that your entire family will love.  And you might want to make a double batch 😉



Goat Cheese, Tomato, and Spinach Pasta

Adapted from this recipe

Note:  A fresh log of goat cheese is a must for this recipe, the “crumbles” will simply not cut it as they contain far less moisture.


12 Ounces Brown Rice or Quinoa Pasta

1/4 Cup Olive Oil

2 Cups Cherry Tomatoes, halved

4 Garlic Cloves, finely chopped

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

5 Cups Packed Baby Spinach Leaves

1/3 Cup Freshly Grated Parmesan

4 Ounces Goat Cheese

Fresh Chopped Basil

Crushed Red Pepper Flakes


Cook pasta according to package directions.  Once pasta is cooked dip a measuring cup into the pot to reserve 1 cup of the cooking liquid/water.  Drain pasta and set aside.

While pasta is near the end of cooking heat olive oil in a large skillet over medium high heat.  Add tomatoes and garlic and sauté for 3-4 minutes or until tomatoes begin to burst and release their juices.  Stir in salt and pepper.

Add pasta back to the pot you cooked it in.  Add spinach, pour in the tomato sauce and stir to combine.  Stir in parmesan, goat cheese and the cooking liquid/water.  Continue to stir until the goat cheese has melted and a gooey sauce has coated the pasta.  Serve topped with fresh basil and crushed red pepper flakes, if desired.

4 thoughts on “Goat Cheese, Tomato and Spinach Pasta

  1. This was fabulous! I’ve made it several times already and our daughter loves it! My husband’s stomach has a hard time with the goat cheese. Wondering what you would recommend as a substitute. I could use a small amount of goat cheese but then add something else….

    1. Thank you for the note, Michelle! You could definitely substitute many cheeses that would work in this recipe and taste great (any good melting cheese), although it will really change the flavor of the dish-and not necessarily in a bad way. If you are trying to keep the same sort of texture and taste as the goat cheese version I think I would try a little creme fraiche and add additional parmesan. It wouldnt taste the exact same but I would think it would taste pretty close. Let me know how it goes if you try it…I always love hearing of new ways 🙂

  2. OMG – made this tonight and it was delicious! My hubby loved it even though there was no meat in it. I would try it with shrimp or chicken sometime as I think the flavors would be good with either one of them. Another winner – thank you Missy!!

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