How to: Quickie Meal – Creamy Goat Cheese Pasta


This year, I resolve to eat more gluten.


All the better if said gluten is in the form of rigatoni.

Because, rigatoni.  Need I say more?


I’ve made this recipe with nearly every shape of pasta out there.  It works well with them all, including whole grain and GF options.  It is truly the easiest ‘mac & cheese’ you’ll ever make.

Easier than KD, even.


The key of course, is reserving some of the starchy pasta cooking water once the pasta is just about done.  The pasta will have released a whole bunch of starch in to the cooking water, which when added to the strained pasta and goat cheese will thin it out enough to make a sauce, without making it watery.


I find that one small package of goat cheese isn’t quite enough for a full pound of pasta.  I’ll still make the full pound (since that’s usually the size of the bag/ box I buy) and reserve the leftovers for a couple of snacks.  Toss with EVOO before refrigerating. When you’re ready to eat it, drizzle with a little more oil, some good balsamic vinegar and sprinkle with s&p.

IMG_1649 IMG_1654

That. is it.

No word of a lie, folks.

If you are looking for a 15 minute meal (and that includes water boiling time) you may stop here.  Pasta, goat cheese, s&p. Dead simple.


I usually jazz things up a bit, though.

Here I’ve got broccoli, grape tomatoes, cremini mushroom & pearl onions for roastin’.


Here are some other ideas for y’all:

  • Toss with our roasted tomatoes
  • Peas, fresh mint and lemon zest
  • A variety of mushrooms sautéed with thyme
  • Pumpkin or butternut squash puree and sage
  • A few handfuls of baby spinach or arugula
  • A couple tablespoons of your favourite pesto.


Now get cooking, friends!



Creamy Goat Cheese Pasta


  • 350g pasta ((about ¾ of a pound/ box/ bag))
  • 1 tablespoon salt
  • 120g soft goat cheese
  • salt and fresh ground pepper to taste


There are an endless number options to make this simple pasta dish your own. My favourite is to toss with a variety of roasted vegetables.


1. Bring large pot of water to boil. Add 1 Tbsp salt. Cook pasta per package directions to 'al dente'.
2. Remove and reserve 2 cups of pasta water before straining pasta.
3. Return pasta to pot, add goat cheese and 1 cup pasta water. Stir until well combined. Allow to sit for a minute or two to thicken. Season to taste with salt and pepper.
4. Make additions you would like at this point. Add more pasta water as needed to thin sauce and coat everything evenly.



Leave a Reply

Your email address will not be published.