30 minute creamy goat cheese pasta with brussels and sun-dried tomatoes: a Mediterranean-inspired one-pot main guaranteed to become a family favorite. Nothing defines comfort food quite like a creamy pasta dish. And, considering we woke up to 7+ inches (and counting) of snow this morning in Denver, I’m craving all the cozy comfort foods.
But firstly, let me admit that I stood at the refrigerator and ate this insanely delicious pasta straight out of the Tupperware this morning for breakfast. In other words, it’s equally enjoyable hot and cold, for breakfast or dinner.As much as I love pasta (I’m Italian, so carbs basically compose a portion of my DNA), I prefer them to include a veggie component to feel less heavy. And let’s be real: veggie noodles don’t come close to replicating the joy of eating real pasta. So instead, I opt to compliment the noodles with roasted or sautéed veggies for a fresher feel.
This recipe, for example, calls for equal parts veggies and noodles to level out the usual pasta-to-veg ratio while adding a texture, flavor, and nutrient boost.
30 Minute Pasta Dinner:
This recipe starts with a mix of halved and shredded Brussels sprouts to add satisfying texture and welcomed vibrancy. Additionally, sun-dried tomatoes add a burst of umami, plus some bright and tangy top-notes. When shopping for sun-dried tomatoes, look for ones packed in oil (as opposed to dry-packed) for supreme flavor and texture.
Next, let’s talk sauce. The rich flavor and ultra-creamy texture is all thanks to the power of goat cheese (AKA the king of soft cheeses). As the goat cheese emulsifies in pasta water, it creates a velvety, noodle-coating sauce with a floral lift from lemon.
Do I Have to Use Goat Cheese?
Goat cheese is certainly ideal here, though you could try using an alternative, such as French goat’s or sheep’s milk feta, which tend to be creamier than other types.To sum up, this dish makes for a satisfying meatless meal that is sure to please the taste buds of everyone at your table.
As always, if you give this recipe a try, be sure to comment below and let me know how you liked it, and tag #dishingouthealth on Instagram so I can see your beautiful creations!
Need More 30 Minute Dinner Inspiration?
- 12 oz. Brussels sprouts
- 12 oz. dry pasta of choice
- 2 Tbsp. olive oil, divided
- 1 Tbsp. unsalted organic butter
- 1 medium shallot, thinly sliced
- 4 garlic cloves, minced
- 1 tsp. kosher salt. divided
- ¾ tsp. freshly ground black pepper, divided
- 1 tsp. lemon zest plus 2 tsp. fresh lemon juice
- 1 (4-oz.) log goat cheese, softened
- 2 tsp. Dijon mustard
- ½ cup sun-dried tomatoes packed in oil, drained
- ½ cup fresh basil leaves
- Trim and halve one half of the Brussels sprouts. Use a mandoline or knife to thinly slice or shred remaining half; set aside.
- Cook pasta according to package instructions until al dente. Reserve 1¼ cups pasta water and drain remaining.
- While pasta cooks, heat 1 Tbsp. of the oil and butter in a large high-sided skillet over medium-high. Add halved Brussels sprouts (reserve shredded sprouts). Cook 4 to 5 minute, stirring occasionally, until golden-brown. Add remaining 1 Tbsp. oil, shredded Brussels, shallot, garlic, ½ tsp. of the salt, ¼ tsp. black pepper, and lemon zest to skillet. Cook 2 to 3 minutes, stirring occasionally, until shallots soften and garlic becomes aromatic.
- Combine goat cheese, Dijon mustard, lemon juice, remaining ½ tsp. salt and black pepper, and reserved 1¼ cups pasta water to a food processor or blender; blend until smooth.
- Add cooked pasta, goat cheese sauce, and sun-dried tomatoes to skillet with vegetables; toss to coat. Cook 2 more minutes, stirring often to allow sauce to coat noodles. Stir in basil right before serving.