Goat Cheese Pesto Pasta Recipe
This creamy goat cheese pesto pasta recipe is a herby pasta a bright and flavorful pesto sauce made with tangy chevre goat’s cheese. A 20-minute dinner that is easy enough for a weeknight meal, but fancy enough to enjoy on a special occasion.
The creamy sauce is made by melting butter, parmesan cheese, and adding in some of the pasta cooking water to thicken the sauce. Stir in fresh or store-bought pesto for an herby kick. Serve with a simple green salad and garlic bread, and you have an easy weeknight meal in less than 30 minutes.
Fall is here and we are harvesting the last of our summer basil from the garden. Pesto sauce is one of my favorite things to make with extra basil, as it’s a versatile sauce and it also freezes well. Toss pesto with some goat cheese and freshly cooked pasta for a dinner that is simple to make, but tastes rich and complex!
If you are a goat cheese, or chevre cheese, lover – then this pasta is perfect for you! The sauce is made with melted goat cheese, and I also love adding some crumbled goat cheese on top for garnish. This creamy sauce is perfect to make all year, and is also great to serve for company if you have fellow goat cheese-lovers for dinner.
This Goat Cheese Pesto Pasta Recipe Is:
- Tangy
- Fresh
- Creamy
- Herby
- Comforting
- Satisfying
- Vegetarian
Trendy Pasta Sauce Recipes You’ll Love
This goat cheese pesto pasta is a fantastic dinner recipe that is trending right now. Goat cheese has become increasingly popular, and with good reason too – it’s delicious, tangy, and versatile!
Pasta is a fantastic ingredient you can enjoy year-round: it’s inexpensive, easy to make, and can be stored in your pantry for many months (so stock up!). It’s also versatile to enjoy with a variety of sauces, proteins, and seasonal produce. Browse all our trendy pasta recipes here to find your next favorite.
What’s In This Creamy Goat Cheese Sauce with Pesto?
See the recipe card below for full ingredient amounts and instructions.
- Goat Cheese –also known as chevre, has a sharp, tangy flavor. It works so well paired with fresh basil and pesto.
- Cavatappi Pasta – this is one of my favorite pasta shapes, especially paired with a creamy sauce like this. Cavatappi is easy to scoop up with your fork, and is ridged to get the sauce in every last crevasse.
- Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value.
- Garlic
- Lemon Juice – fresh squeezed is best
- Pesto Sauce – I used homemade (see my recipe below), but I absolutely love this pesto when I get store-bought. A tip for buying pesto – check first in the refrigerated section of your grocery store, rather than the jarred pasta sauce section. I find that fresh pesto has so much more flavor than jarred.
- Butter
- Parmesan Cheese – gives that extra bit of flavor and richness to this dish. Whether you use a sharp real cheese parmesan, or a vegan version, adding a little extra into the sauce (and for garnish) makes this dish delicious.
- Salt & Pepper to taste
How Do You Make Pesto Pasta with Goat Cheese?
For the Creamy Chevre Pesto Pasta
- Cook pasta according to package instructions. Once finished cooking, drain and set aside.
- In a pan, add the olive oil over low heat. Add the chopped garlic and sauté for 4 to 5 minutes until the garlic begins to brown. Using a slotted spoon, drain the pasta and add into the pan with the garlic. Toss well to combine.
- Add the butter, Squeeze in the lemon juice, and stir in the pesto. Add the goat cheese, sprinkle in the parmesan cheese, and pour 2/3 cup of the pasta cooking water. Stir well, the sauce will thicken as it cooks – if sauce is too thick, add 1/4 cup of cooking water at a time to thin out the pasta.
- Once pasta is stirred together with the pesto and goat cheese and a thick sauce has formed, serve hot. Top with crumbled goat cheese and fresh chopped basil, if desired.
For the Pesto (If Making Your Own)
- To a food processor, add the basil, walnuts, garlic, lemon, parmesan cheese, and water.
- Secure lid, and pulse until basil leaves are well chopped. If the leaves are stuck to the sides, remove lid, scrape the sides with a wooden spoon, and pulse again.
- Turn the food processor on, and stream in the olive oil.
- Remove lid, and add salt and pepper to taste.
Modern Vegetarian Pasta Recipes
This easy goat cheese pasta is a simple way to sneak more greens into your diet, without adding meat. I’m all about making dishes meat-free whenever I can. Vegetarian cooking doesn’t have to be dull or tasteless – it’s quite the opposite when done right.
With some basic pantry staples and a few plant-based pantry ingredients, you can whip up better meals for yourself and your family. Enjoy hearty and delicious meals without meat.
Browse through all our modern vegetarian recipes here. These trendy and easy dishes are perfect for meatless meals at home!
Dietary Modifications
- This recipe is vegetarian is using a vegetarian parmesan cheese that does not contain rennet.
- To make gluten free, ensure that the pasta and any other ingredient (like store-bought pesto) is certified gluten free before using.
More Creamy Pasta Recipes You’ll Love!
Creamy Tomato Soup with Gnocchi
White Wine Mushroom Sauce Pasta
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Goat Cheese Pesto Pasta
Equipment
- Large Pot
Ingredients
Goat Cheese Pesto Pasta
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 8 ounces cavatappi pasta save cooking water
- 1 tablespoon lemon juice freshly squeezed
- 1/2 cup pesto sauce store bought or see recipe below for homemade version
- 2 ounces goat cheese
- 1/4 cup parmesan cheese vegetarian
- 2/3 cup pasta cooking water
- Salt & Pepper to taste
Homemade Pesto (If Making Your Own)
- 2 cups fresh basil leaves
- 1/3 cup walnuts
- 4 cloves garlic
- 1/2 lemon juiced
- 1/3 cup parmesan cheese vegetarian
- 1/3 cup water
- 1/3 cup olive oil
Instructions
For the Creamy Chevre Pesto Pasta
- Cook pasta according to package instructions. Once finished cooking, drain and set aside.
- In a pan, add the olive oil over low heat. Add the chopped garlic and sauté for 4 to 5 minutes until the garlic begins to brown. Using a slotted spoon, drain the pasta and add into the pan with the garlic. Toss well to combine.
- Add the goat cheese, squeeze in the lemon juice, and stir in the pesto. Sprinkle in the parmesan cheese, and pour 2/3 cup of the pasta cooking water. Stir well, the sauce will thicken as it cooks – if sauce is too thick, add 1/4 cup of cooking water at a time to thin out the pasta.
- Once pasta is stirred together with the pesto and goat cheese and a thick sauce has formed, serve hot. Top with crumbled goat cheese and fresh chopped basil, if desired.
For the Pesto (If Making Your Own)
- To a food processor, add the basil, walnuts, garlic, lemon, parmesan cheese, and water.
- Secure lid, and pulse until basil leaves are well chopped. If the leaves are stuck to the sides, remove lid, scrape the sides with a wooden spoon, and pulse again.
- Turn the food processor on, and stream in the olive oil.
- Remove lid, and add salt and pepper to taste.
Notes
Dietary Modifications
- This recipe is vegetarian is using a vegetarian parmesan cheese that does not contain rennet.
- To make gluten free, ensure that the pasta and any other ingredient (like store-bought pesto) is certified gluten free before using.
Nutrition
Love this pasta variation