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Goat Cheese Pasta

Ready for some grown up shells and cheese? This luxurious goat cheese pasta with sun dried tomatoes and kale is simple to make and will elevate those classic pasta shells with only a few ingredients. Serve with your favorite grated cheese for a rich and satisfying meal.

Two bowls of goat cheese pasta with sundried tomatoes and kale.

What I love about goat cheese pasta

Goat cheese is one of my all time favorite ingredients, so it’s no surprise that I love it as a pasta sauce. It’s full of flavor, and the tangy, sweet sun dried tomatoes compliment the goat cheese so well.

I used pasta shells because they’re a great way to catch all of that creamy, rich sauce. You can easily swap the pasta for another shape, but I do recommend something with ridges that medium in size.

I added baby kale for some extra nutrients and visual appeal, but you can substitute traditional kale, just make sure it’s chopped or sliced. You could also use spinach or arugula as well.

A close up of a bowl of goat cheese pasta with sundried tomatoes and kale with a fork in it.

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Here’s what you’ll need to make it

A close up of a stockpot of goat cheese pasta with sun-dried tomatoes and kale with a wooden spoon stirring.

How to make goat cheese pasta

Cook the pasta. Bring a large pot of water to a boil. Add the pasta and salt the water. Cook according to the package directions for al dente.

Reserve 1 cup of pasta water before draining.

Make the sauce. Heat 1 tablespoon olive oil to the pot to medium. Add the garlic and sauté until fragrant. Then, add the goat cheese, pecorino cheese, about 1/2 cup of pasta water. Stir as needed until the goat cheese is mostly melted.

Add the veggies. Return the pasta to the pot, and add the sun dried tomatoes and kale. Stir to coat the pasta and let everything cook until the kale has wilted. Add more pasta water as needed to keep the sauce from drying out.

Remove from heat and serve immediately.

Close up of goat cheese shell pasta with sundried tomatoes and kale being stirred by a wooden spoon.

FAQs and tips on making goat cheese pasta

Is goat cheese similar to feta?

Yes, they are both salty and tangy. Goat cheese tends to be a little bit creamier and has a more intense flavor than feta. They can usually be substituted for each other, but I don’t recommend it in this recipe since goat cheese is the star of the recipe.

How do you melt goat cheese?

Goat cheese does take a bit more time to melt than other cheeses. To help it melt quicker, you can add some hot pasta water when incorporating it into the pasta.

Overhead shot of goat cheese shell pasta with sun-dried tomatoes and kale in a bowl with a fork.

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Goat Cheese Pasta

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Shells
  • Method: Stovetop
  • Diet: Vegetarian

Description

Ready for some grown up shells and cheese? This luxurious goat cheese pasta with sun dried tomatoes and kale is simple to make and will elevate those classic pasta shells with only a few ingredients. Serve with your favorite grated cheese for a rich and satisfying meal.


Ingredients

Scale
  • 8 ounces medium pasta shells
  • 2 tablespoon olive oil
  • 2 garlic cloves, minced
  • 4 ounces goat cheese
  • 2 tablespoons pecorino romano cheese
  • 1/3 cup thinly sliced sun dried tomatoes
  • 1 cup baby kale
  • Coarse salt, to taste

Instructions

  1. Cook pasta according to package directions for al dente in salted, boiling water. Reserve 1 cup of pasta water before draining. Set aside.
  2. Heat olive oil over medium, and add minced garlic. Sauté until fragrant, about 30 seconds.
  3. Add goat cheese, pecorino cheese, and 1/2 cup pasta water. Allow goat cheese to melt, stirring as needed.
  4. Return pasta to the pot along with sun dried tomatoes and kale. Stir to coat and continue cooking until the kale is wilted. If needed, add pasta water to keep the sauce hydrated and creamy.

Nutrition

  • Serving Size:
  • Calories: 361
  • Sugar: 3.3 g
  • Sodium: 724.1 mg
  • Fat: 14 g
  • Saturated Fat: 5.3 g
  • Carbohydrates: 45.7 g
  • Fiber: 2.5 g
  • Protein: 13.6 g
  • Cholesterol: 13.1 mg

Keywords: goat cheese pasta, pasta with goat cheese, goat cheese pasta sauce, pasta with sun dried tomatoes, pasta with kale

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