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!
- 8 ounces uncooked pasta
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1 (14 fluid 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 (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.
- 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.
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