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This tomato goat cheese pasta is simple, fresh, and easy to make. The goat cheese makes the tomato sauce nice and creamy! Ready in about 30 minutes.

If you like this recipe, you’ll want to try my Tomato Goat Cheese Gnocchi or Easy Pink Sauce Pasta next.

tomato and goat cheese penne close-up with a gold fork

I thought I’d try something a little different on the blog with this recipe. I don’t often cook with goat’s cheese, but I figured since it’s a well-loved ingredient, I should aim to get some more recipes with it on my website. I sorta have a complex relationship with cheese, but I don’t want my readers to be deprived because of it. 😉

The last time I posted a recipe with goat cheese was back in 2016… wow. Here’s the recipe for your reference: Roasted Butternut Squash Spinach Salad with Goat’s Cheese. Update: I also have a Spinach Goat Cheese Pasta recipe now.

This goat cheese pasta sauce is really easy to make. You start by making a tomato sauce base by sautéing the onions and garlic then adding the crushed tomatoes and other seasonings and simmering it for a bit. Stir in the goat cheese and fresh basil, and it’s done. I’ve put this disclaimer in like three places now, but I always try to provide recipe success tips, so here it is: if you’re not the world’s biggest goat cheese fan, go easy on it. You can always add more to the sauce later on if needed. I think four ounces is a good amount for four servings, but you may feel differently… so build it up gradually.

tomato goat cheese pasta in two bowls

Tomato goat cheese pasta recipe notes & tips:

  • You can use finely chopped tomatoes (such as Mutti brand offers) if you don’t have any crushed tomatoes on hand (they’re also fairly thick so it’ll give the sauce a good consistency). If you want to use fresh tomatoes, you can, but you may need to do a bit of tweaking/experimenting if you want a thicker sauce because they will take longer to cook down.
  • I used penne, but feel free to use whatever pasta you have on hand.
  • If you don’t have any fresh basil, you can still make the recipe, but it won’t have that pop of freshness. In a pinch, try subbing dried basil (I’d start with 1/2 teaspoon and add more if needed).

More easy pasta recipes to try:

creamy tomato goat cheese pasta close-up

I hope you’ll enjoy this easy pasta recipe with goat’s cheese.

Questions? Leave me a comment below.

tomato and goat cheese penne close-up with a gold fork
4.97 from 26 votes

Tomato Goat Cheese Pasta

This tomato goat cheese pasta is simple, fresh, and easy to make. The goat cheese makes the tomato sauce nice and creamy!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 8 ounces uncooked pasta
  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 3 cloves garlic minced
  • 1 (14 ounce) can crushed tomatoes
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1/4 teaspoon Italian seasoning
  • 4 ounces goat cheese or to taste
  • 8 leaves fresh basil sliced thin
  • Salt & pepper to taste
  • For serving: freshly grated parmesan cheese optional


  • Boil a salted pot of water for your pasta. Cook it al dente according to package directions.
  • In a medium saucepan, sauté the onion in the olive oil for 5-7 minutes over medium heat (ok if it lightly browns).
  • Stir in the garlic and cook for 30 seconds.
  • Add in the crushed tomatoes, Italian seasoning, and red pepper flakes (leave them out if you don't want any heat). Reduce the heat and simmer the sauce gently for about 10 minutes.
  • Stir in the goat's cheese and basil (the cheese should melt right in and make the sauce creamy). If you're at all unsure about the taste of goat cheese, add it in gradually and taste as you go. Season with salt & pepper as needed. Serve with the drained pasta (add a splash of the pasta water if you want to thin the sauce out) and freshly grated parmesan cheese if desired.


  • Goat cheese can be quite strong. If you just want a hint of it, feel free to use half or less than half the recommended amount. I used a 4 ounce soft goat cheese log for this recipe.


Calories: 358kcal, Carbohydrates: 52g, Protein: 15g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 13mg, Sodium: 244mg, Potassium: 446mg, Fiber: 4g, Sugar: 7g, Vitamin A: 633IU, Vitamin C: 11mg, Calcium: 93mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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  1. 5 stars
    Loved this – I did some tweaks based on my pantry. I added peppers sliced in with onions when roasting. I didn’t have basil and decided to not add the Italian seasoning as it tasted so good as was! I also didn’t measure the red pepper flakes but definitely went heavier than the recipe !

  2. This recipe is sooooo good and easy!! I make this around two times a month and my boyfriend always goes for seconds!! Thank you!!!

  3. 5 stars
    New Family favorite! Since I just spent all thanksgiving week cooking my butt off, I didn’t really feel like “cooking” tonight. My kids suggested spaghetti but I’m so over spaghetti. I remembered I had left over goat cheese from the Thanksgiving charcuterie board and found this recipe on Google. It was quick and easy and everyone LOVED it! Even my 2 and 6 year olds.

    1. 5 stars
      I don’t usually comment on things but I just wanted to say that this was the first recipe I’ve ever made by myself (I’m 16 so don’t hold that against me) and it was delicious. Your instructions were also easy to follow. Thank you for making this awesome recipe, I will definitely make it again. <3

      1. I appreciate you taking the time to write me a review! 🙂 It’s great to hear that you’re already learning how to cook… you definitely have a leg up on many people.

  4. 5 stars
    Oh. My. God. This was sublime. My new favorite recipe. It is so easy to put together. The goat cheese adds such an amazing flavor. I made it a main dish by add some sliced andouille sausage and threw in some leftover spinach I had on hand. This is a keeper!

  5. 5 stars
    Easy to make. I actually combine this recipe with your Spinach goat cheese pasta to boost the nutritional value and use what I have in my refrigerator. Thumbs up from hubby and son (he”s a vegetarian).

  6. 4 stars
    I used this recipe as a guideline and made a few tweaks. Used gnocchi, diced tomatoes in italian seasoning that I blitzed with immersion blender and used a splash of white wine in the sauce. Will definitely try the recipe as written in the future but had gnocchi that needed to be cooked and white wine opened.

    1. Hi! I don’t recommend it… I think the texture may go a bit funny. You could try if you happen to have some leftovers, but in general, cheesy/creamy sauces don’t freeze too well, unfortunately.