Goat cheese and pasta are two of my favorite things. I’m pretty sure I could eat both of them every day for the rest of my life and not get sick of either one. When I was trying to figure out what to make for dinner one night I saw the goat cheese in the fridge and thought that it would be good on pasta. I tried it out that night and it was delicious. With a little bit of tweaking I managed to come up with a pretty delicious recipe that I thought I’d share with you today.
- 2 tbsp butter
- 1 cup pasta water
- 1/2 cup grated Parmesan cheese
- 250 gr goat cheese (I used two logs of honey goat cheese when I took these photos, but plain goat cheese works just as well.)
- 1/2 cup halved cherry tomatoes
- 2 big handfuls spinach
- 450 gr pasta (I used fusili but this recipe can be made with just about any shape of pasta.)
- Dash of ground pepper
Cook pasta according to package directions. While doing that crumble up the goat cheese into a medium mixing bowl. Chop the butter into small pieces and add to the mixing bowl. Then add the Parmesan cheese and mix together until it’s all combined. Wash the tomatoes and chop in half.
Once the pasta is done cooking, reserve 1 cup of pasta water before draining. Put spinach in the colander and drain pasta over it to wilt the spinach. Add the pasta and spinach back into pot.
Add 1/3 cup of pasta water to the cheese mixture and stir. Slowly add more water until the cheese is melted and it’s the consistency that you like. I found that 1/2 cup was right for how I like it – perfectly creamy without being too watery.
Add the tomatoes and goat cheese mixture to the pasta and spinach. Mix thoroughly to make sure the pasta is coated. Top with a bit of ground pepper and enjoy!
This recipe made 4 to 5 servings, but you can always halve it if you don’t want to make quite as much. I also ate it as leftovers at lunch time the next day and it was just as delicious the second time around.
What’s your favorite sauce for pasta?