Calling all goat cheese lovers! This spinach goat cheese pasta recipe is loaded with fresh spinach and a touch of lemon. It's simple and fast to make.
You may also like my Tomato Goat Cheese Pasta. Readers seemed to like that one, so I wanted to make another easy pasta recipe with goat's cheese.
The great thing about goat cheese pasta sauce is that it's naturally creamy. The cheese provides the creaminess (in this case I used goat's cheese and parmesan), and stirring in the hot pasta water helps create that silky texture.
Recipe notes & tips:
- You could add some lemon zest if you want this recipe to be even more lemony.
- Got fresh herbs in your garden? Throw some in. Rosemary in particular goes well with goat's cheese.
- Feel free to use your favorite kind of pasta or whatever you've got in your pantry.
- I prefer to grate my own parmesan cheese... it tends to taste better and melt nicer than the pre-grated stuff. I use an older model of this cheese grater, and I love it.
- If you want to add in a protein, some cooked chicken (like from a rotisserie chicken) would work.
Love goat's cheese? Try my Beet and Spinach Salad.
I hope you'll enjoy this recipe! It's another one to add to your meatless/vegetarian recipe box.
Other pasta recipes to try:
Questions about this spinach goat cheese pasta? Made it? Leave me a comment below and tag me #saltandlavender on Instagram.
Spinach Goat Cheese Pasta
- 8 ounces uncooked pasta
- 4 ounces goat cheese crumbled
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon fresh lemon juice
- 1 tablespoon butter
- 1 clove garlic minced
- 2 cups fresh baby spinach (packed)
- 1 tablespoon chopped fresh basil (optional)
- Salt & pepper to taste
- Boil a salted pot of water and cook the pasta al dente according to package directions. Important: reserve about a cup of the pasta water before you drain it! Drain the pasta and set it aside.
- In the same pot you cooked the pasta in, add the butter and melt it over medium heat. Stir in the garlic and cook for about a minute.
- Reduce the heat to medium-low and add the cooked pasta back into the pot. Stir in the goat cheese, parmesan, and lemon juice. Add a splash of the pasta water (a little at a time) and keep stirring/tossing until you've got a nice, creamy consistency.
- Add in the spinach (and basil if using) and toss with the pasta. Cover the pot for a minute or two to help the spinach wilt.
- Season with salt & pepper as needed and serve immediately.
- Goats cheese can be quite strong, so I only recommend making this recipe if you really like the stuff!
- I used a 4 ounce soft goat's cheese log for this recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.