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.
*Sits back and takes twenty consecutive sips of whipped cream adorned hot cocoa*
Ahem, ok—let me sing you the praises of this insanely delicious pasta dish that I stood at the refrigerator and ate straight out of the Tupperware container this morning for breakfast. (Would 100% recommend/repeat with enthusiasm.)As much as I LOVE pasta dishes (I’m Italian, so carbs basically compose a portion of my DNA), I do prefer them to include a veggie component to feel less heavy. And since veggie noodles don’t come close to replicating the joy of eating real pasta, I instead opt to compliment the noodles with roasted or sautéed veggies for a fresher feel.
This recipes calls for equal parts veggies and noodles to level out the usual pasta-to-veg ratio while adding a texture, flavor, and nutrient boost. A mix of halved and shredded Brussels sprouts add satisfying texture and welcomed vibrancy, which is complemented by a burst of tangy umami from sun-dried tomatoes. Look for sun-dried tomatoes packed in oil (rather than dry-packed) for supreme flavor and texture.
Now let’s talk sauce: the rich flavor and ultracreamy texture is gleefully provided by a log of delightfully tangy goat cheese (AKA the king of soft cheeses). The goat cheese emulsifies in the pasta water, creating a velvety, noodle-coating sauce with a floral lift from the zest and juice of a lemon.
Goat cheese is definitely ideal here, though you also could try a French goat’s or sheep’s milk feta, which tends to be creamier than other types.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 tag #dishingouthealth on Instagram so I can see your beautiful creations. And if you have a chance, come back and comment below and rate the recipe—it helps tremendously in terms of web searches! Cheers, friends.
- 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.