Best 3 Goat Cheese And Sun Dried Tomato Pasta Recipes

Indulge in a culinary journey with our delectable Goat Cheese and Sun-Dried Tomato Pasta, a symphony of flavors that will tantalize your taste buds. This vegetarian delight features tender pasta tossed in a creamy goat cheese sauce, bursting with tangy sun-dried tomatoes, earthy spinach, and a hint of aromatic basil. Served with a side of crusty bread, this dish promises a satisfying and unforgettable dining experience.

In addition to the main recipe, we offer a versatile collection of pasta dishes to suit every palate. Explore the classic Spaghetti Aglio e Olio, a simple yet flavorful combination of spaghetti, garlic, and olive oil. For a seafood extravaganza, try our Shrimp Scampi with Angel Hair Pasta, where succulent shrimp are sautéed in a rich scampi sauce and served over delicate angel hair pasta.

If you're craving a hearty and comforting meal, our Creamy Pesto Pasta is sure to satisfy. This dish combines creamy pesto sauce, tender pasta, and an assortment of vegetables for a delightful and wholesome experience. And for those who love a spicy kick, our Arrabiata Pasta delivers a fiery punch with its spicy tomato sauce, flavorful chili peppers, and a touch of basil.

No matter your preference, our diverse selection of pasta recipes offers something for everyone. Embark on a culinary adventure and discover your new favorite pasta dish today!

Check out the recipes below so you can choose the best recipe for yourself!

GOAT CHEESE AND SUN-DRIED TOMATO PASTA

Goat Cheese and Sun-Dried Tomato Pasta image

This simple, tasty pasta dinner can be prepared in just half an hour.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 9

Ingredients

Coarse salt and ground pepper
12 ounces rigatoni, penne, or other short tubular pasta
1 cup sun-dried tomatoes (not oil-packed), thinly sliced
1/4 cup slivered almonds
1 tablespoon olive oil
4 garlic cloves, minced
1/4 teaspoon red-pepper flakes
5 ounces soft goat cheese, crumbled, plus more for topping (optional)
1/2 cup chopped fresh parsley

Steps:

In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add sun-dried tomatoes, and cook 3 minutes. Remove 2 cups pasta water; reserve. Drain and return pasta mixture to pot.
Meanwhile, heat a small skillet over medium heat. Add almonds and cook, stirring occasionally, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a small bowl; reserve. Return skillet to medium heat; add oil, garlic, and red-pepper flakes. Cook, stirring occasionally, until fragrant, 20 to 30 seconds. Remove from heat.
To pasta mixture in pot, add garlic mixture, reserved pasta water, cheese, and parsley. Season with salt and pepper; stir to combine. Let stand until slightly thickened, about 5 minutes. Divide pasta among four shallow dishes; sprinkle with almonds and, if desired, additional cheese.

Nutrition Facts : Calories 527 g, Fat 17 g, Fiber 5 g, Protein 22 g

PASTA WITH ARUGULA, GOAT CHEESE AND SUN-DRIED TOMATO PESTO

Pasta With Arugula, Goat Cheese and Sun-Dried Tomato Pesto image

This is so good, I know that you will enjoy it. Crisp fried capers make an excellent garnish for this dish.

Provided by Chef mariajane

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup sun-dried tomato (oil-packed, rinsed, patted dry, and chopped very coarse)
6 tablespoons extra virgin olive oil
1/4 cup walnuts, toasted in small dry skillet over medium heat, until fragrant, about 6 minutes
1 small garlic clove, minced
1/2 cup parmesan cheese, grated
1 lb farfalle pasta
1 medium bunch arugula, washed, dried, stemmed and cut into 1-inch lengths (about 6 cups)
3 ounces goat cheese
salt & fresh ground pepper

Steps:

In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, 1/2 teaspoons salt, and 1/8 teaspoons pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. Transfer to small bowl.
Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoons salt; cook until al dente. Drain, reserving 3/4 cup cooking water, and return pasta to stockpot; immediately stir in arugula until wilted. Stir pasta cooking water into pesto; stir pesto into salad. Serve immediately. dotting individual bowls with 1/2 inch pieces goat cheese.

SUN DRIED TOMATO AND GOAT CHEESE PASTA

Sun Dried Tomato and Goat Cheese Pasta image

I got this recipe from a friend who, in turn, got it from a cookbook of macaroni and cheese variations. Before I ate this, I swore I did not like goat cheese. However, after I ate this, I changed my mind. To top it all off, this recipe is SUPER easy, SUPER quick, and is perfect for a light main dish!

Provided by Olive81

Categories High Protein

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

16 ounces bow tie pasta
4 ounces goat cheese
2 -3 sun-dried tomatoes
2 garlic cloves (minced)
olive oil (optional)

Steps:

Cook the bowtie past per box directions.
Chop the sun dried tomatoes into small pieces (you can use more or less than 2-3).
Combine the goat cheese, chopped tomatoes and minced garlic in a separate bowl with a little olive oil (if desired) and a little of the water from the boiling noodles to create a paste like sauce.
Drain the noodles.
Add the goat cheese mixture to the noodles and stir.
Top with parmesan.

Nutrition Facts : Calories 545.8, Fat 13.6, SaturatedFat 7.2, Cholesterol 118.2, Sodium 191.2, Carbohydrate 83, Fiber 3.9, Sugar 3.2, Protein 22.5

Tips:

Prep before cooking:
- Mise en place: Gather all ingredients and equipment before starting.
- Cooking tools: Make sure you have the right tools for the job, such as a sharp chef's knife and a large pot for boiling pasta.
- Time management: Cook the pasta and prepare the sauce simultaneously to save time.
Choosing the right pasta:
- Shape: Choose a pasta shape that can hold the sauce well, such as penne or fusilli.
- Texture: Look for pasta made with durum wheat, which has a firm texture and holds its shape well during cooking.
Cooking the pasta:
- Boil water: Bring a large pot of salted water to a boil before adding the pasta.
- Add pasta: Add the pasta to the boiling water and stir gently.
- Monitor cooking time: Follow the package instructions for the suggested cooking time.
Making the goat cheese and sun-dried tomato sauce:
- Sauté aromatics: Sauté onions, garlic, and herbs in olive oil until fragrant and translucent.
- Add sun-dried tomatoes: Stir in sun-dried tomatoes and cook for a few minutes until softened.
- Incorporate goat cheese: Crumble goat cheese into the sauce and stir until melted and creamy.
Combining pasta and sauce:
- Drain pasta: Drain the pasta in a colander, reserving some of the cooking water.
- Add pasta to sauce: Transfer the drained pasta to the pan with the sauce and stir to combine.
- Adjust consistency: If the sauce is too thick, add some of the reserved pasta cooking water to loosen it up.

Conclusion:

This goat cheese and sun-dried tomato pasta recipe is a delicious and easy-to-make meal that is perfect for busy weeknights. With its creamy goat cheese sauce, tangy sun-dried tomatoes, and aromatic herbs, this dish is sure to please the whole family. Follow these tips and tricks to make the most of this recipe and create a restaurant-quality pasta dish at home.