Creamy Goat Cheese Pasta
This Creamy Goat Cheese Pasta is a quick and delicious weeknight dinner that will impress everyone!
Servings: 4 servings
Ingredients
For the Pasta:
- 12 ounces penne (dry)
For the Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 6 ounces soft goat cheese
- 1 cup half-and-half cream
- 1 cup fresh basil (sliced chiffonade)
- 2 teaspoons salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon lemon zest (from 1 lemon)
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped) for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- In a skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
- Reduce the heat to low and add the soft goat cheese to the skillet. Stir until the cheese begins to melt and combine with the butter and garlic.
- Slowly pour in the half-and-half cream while stirring continuously until you have a smooth sauce. If too thick, add a bit of reserved pasta water to reach desired consistency.
- Stir in the salt, pepper, lemon juice, and lemon zest. Taste and adjust seasonings as needed.
- Add the cooked penne to the skillet, tossing to coat with the creamy sauce. Stir in the fresh basil until evenly distributed.
- Plate the pasta and sprinkle with grated Parmesan cheese and chopped parsley. Enjoy warm!
Equipment
- Large pot
- Skillet
- Measuring cups and spoons
- Wooden spoon or spatula
- Colander
- Grater
Notes
- Feel free to substitute any short pasta shape you prefer.
- For a different flavor, try using cream cheese or ricotta instead of goat cheese.
- Store leftovers in the fridge for up to 3 days and reheat gently.