Give your standard creamy spinach pasta dish something to crow about with a shed load of goat cheese. Goat cheese pasta with spinach and pine nuts is smooth and creamy with an irresistibly savoury edge. Make the sauce in the time it takes to cook your pasta and you have a midweek family meal in minutes.
If you’re not down with dairy, Sicilian pasta alla norma is a vegetarian, tomato-based pasta dish that is just as quick, easy and family-friendly.
Goats cheese sauce
It’s true, goat cheese is largely overlooked when it comes to cheesy pasta sauces. There are two reasons for this; first, its somewhat farmy fragrance can be a bit off-putting to those who prefer the familiar flavour of cow’s cheeses like cheddar or parmesan.
And second, its chemical make-up, lower in lactose than cow’s cheese, doesn’t make it the easiest melter.But it does work!
Soft, snow-white goat cheese has a unique velvet and luxuriously creamy nature, and a punchiness of flavour. It’s these qualities that elevate this creamy spinach pasta dish from meek and mild to bold and distinct. So, I urge you to put your barnyard prejudices aside and give goat a chance.
Serving suggestions
I’m not sure my family could comprehend a pasta meal without garlic bread, so that is the obvious accompaniment. We always have a store-bought garlic baguette in the freezer for convenience, but if we have any garlic confit that gets slathered on thickly sliced toast.
Personally, I would be satisfied with a fresh salad. I love the combination of creamy goat cheese and ripe tomato, so either cucumber and heirloom tomato with red onions or Tuscan panzanella salad would make my meal.
In colder months you might want to add lemon garlic green beans with Parmesan as your side dish.
Recipe tips and notes
- Pine nuts contain plenty of their own natural oil, so there’s no need to add any to the pan. Keep a close eye while toasting as they can catch quickly. As soon as they start to release that toasty aroma, whip them off the heat.
- I’ve used penne as that’s what I had on hand, but any short pasta shape will work.
- The goat cheese needs to be cooked over a low heat. If it’s too high, the cheese will curdle and appear unappetising.
- Don’t skip the zest! The juice brings the flavour on the tongue, but the zest brings the dish off the plate!
- I always use fresh lemon juice. The pre-squeezed bottles contain preservatives and tend to have a bitter note. Fresh is unmissably vibrant and bright. And cheaper!
- Keeping back a cup of the pasta’s cooking water is now kitchen law. In this case, when added it will loosen and make for a sleeker, smoother sauce.
- I’ve used spinach as it’s a quick cook and I had some in the fridge. Kale works well too but will need a little longer in the pan, or use any green vegetable you have. Even humble peas!
- If you like a bit of protein with your pasta, some cooked chicken is a welcome addition to the goat cheese recipe.
Storage and leftovers
I’m almost tempted to make too much so there is left over goat cheese pasta! Why? It makes a great lunch box salad.
It will keep covered in the fridge for 2-3 days, but I tend to eat it the next day with a few black olives and halved baby plum tomatoes thrown in. An easily transportable, light packed lunch.
More pasta recipes to try
- Italian Sausage pasta with Mushrooms
- Spinach Ricotta Pasta with Lemon Butter Chicken
- Creamy Pasta with Pancetta and Peas (VIDEO)
- Slow Cooker Italian Beef Stew
Goat Chees Pasta with Spinach and Pine Nuts
Ingredients
- 250g / 8oz pasta I used penne
- 45g/1/3 cup pine nuts
- 2 tbsp butter
- 2 cloves garlic
- 125g / 4oz goat cheese
- 125ml / ½ cup heavy cream
- ½ lemon zest and 1 tbsp juice
- 50-70g / 1 ¾ – 2 ¼ cups spinach
- Salt to taste
- 1 tbsp Chopped parsley for garnish
- 4 tbsp Parmesan cheese for garnish
Instructions
- In a large pot of boiling and salted water cook the pasta according to package instructions.
- Meanwhile set a pan over medium heat and add the pine nuts, toast while stirring until the nuts release their aroma, remove and set aside till needed.
- In the same pan melt the butter over low heat, then add the minced garlic and cook while stirring for about 20-30 seconds, then scoop ½ cup pasta water from the pot of boiling pasta and add to the pan together with goat cheese, break up the goat cheese with a spoon and melt over low heat, then add the heavy cream, lemon zest and juice, a pinch of salt, then spinach. Stir the spinach in and let it wilt for about 3 minutes.
- Drain the pasta while reserving ½ cup of pasta water. Add the pasta to the sauce and toss to combine. Add a little bit of the reserved of pasta water for a runnier sauce as the pasta absorbs the liquid and can turn dry after a couple of minutes. Taste and add salt if needed. Top with toasted pine nuts, chopped parsley and a grating of Parmesan cheese before serving.
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