30 Minute Creamy Goat Cheese Pasta with Brussels

4.96 from 21 votes
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30 Minute Creamy Goat Cheese Pasta with brussels and sun-dried tomatoes: a Mediterranean-inspired dinner the whole family will love. The goat cheese pasta sauce itself will surely become a pasta night favorite!30 Minute Creamy Goat Cheese Pasta with Brussels Nothing defines comfort food quite like a creamy pasta dish.

However to make creamy pasta dishes feel less heavy, I always include a veggie component. 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.

This recipe starts with a mix of halved and shredded Brussels sprouts to add satisfying texture and vibrancy. Additionally, sun-dried tomatoes add a burst of umami, plus some bright and tangy top-notes.

Next, let’s talk goat cheese pasta sauce. The rich flavor and ultra-creamy texture is all thanks to 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.

How to Make Goat Cheese Pasta

This recipe comes together in just 30 minutes for a speedy weeknight main.

You can choose to add protein to it – such as chicken or shrimp – or simply enjoy as is!

The IngredientsRecipe ingredients in separate bowls with white labels

  • Pasta: Use any pasta shape you like! You can also use a gluten free pasta, such as Banza brand, for a higher fiber and protein alternative. 
  • Brussels Sprouts: You need 12 to 16 oz. of Brussels sprouts, half of which are sliced and the other half shredded. Using a mix of both creates more texture in the pasta dish. If you’re not a Brussels fan, you can use broccoli florets instead. 
  • Sun-Dried Tomatoes: When shopping for sun-dried tomatoes, look for ones packed in oil (as opposed to dry-packed) for supreme flavor and texture. Plus, you can use the oil for cooking!
  • Shallots: I prefer the mild flavor of sautéed shallots here, however you can also use yellow or sweet onion.
  • Goat Cheese: While goat cheese is ideal here, you can certainly try an alternative, such as French goat’s or sheep’s milk feta, which tend to be creamier than other types.
  • Lemon: Both the zest and juice of a lemon add bright top notes to the creamy sauce.
  • Garlic: For an aromatic foundation, I use 4 to 5 cloves of fresh garlic.
  • Pine Nuts: For extra richness, toast your pine nuts before tossing them in the pasta. You can do this either in a skillet on the stovetop, or in the oven at 350ºF. 
  • Basil: Basil and goat cheese are a true match made in heaven. Make sure to use fresh over dried here – it really makes a difference!

The Directions

Step 1: Prepare Brussels Sprouts

Trim and slice half of the Brussels sprouts in half. Use a mandoline or knife to thinly slice or shred remaining half; set aside.

Step 2: Cook Pasta

Cook pasta according to package instructions in salted water until just shy of al dente. Reserve 1 1/4 cups pasta cooking water prior to draining.Cooked pasta in a colander

Step 3: Sauté Vegetables

While pasta cooks, heat olive oil in a large sauté pan over medium-high. Add halved Brussels sprouts (reserve shredded sprouts). Cook 4 to 5 minutes, until golden-brown.

Add 1 Tbsp. oil from the jar of sun-dried tomatoes, along with shredded Brussels, shallots, garlic, and a pinch of red pepper flakes. Cook 3 minutes, until veggies soften.

Stir in sun-dried tomatoes and season with 1/2 tsp. salt and 1/4 tsp. black pepper. Remove from heat.Brussels sprouts, sun-dried tomatoes, and onions sautéing in a skillet

Step 4: Blend Goat Cheese Pasta Sauce

Combine goat cheese, lemon zest and juice, remaining 1/2 tsp. each of salt and black pepper, and 1 cup of the reserved pasta cooking water to a blender or Nutribullet; blend until smooth. (The sauce will be thin.)Goat cheese being blended in a Nutribullet

Step 5: Bring it all Together

Add drained pasta back to pot and place over medium-low heat. Add skillet of cooked vegetables and goat cheese sauce. Cook 2 to 3 minutes, stirring constantly, until sauce thickens and begins clinging to noodles. Add additional 1/4 cup pasta cooking water, if needed. Stir in basil and pine nuts right before serving.Pasta being tossed with veggies and sauce in a skillet

What to Serve with Goat Cheese Pasta

  • Protein: If you’d like to add a protein to this pasta, I suggest grilled or sautéed chicken or shrimp.
    • You can also get a protein boost from using a chickpea or lentil-based pasta. My go-to brand is Banza.
  • Salad: Serve a simple green salad on the side for freshness and crunch!

Make-Ahead and Storage Tips:

  • To Make-Ahead: Halve and shred the Brussels sprouts up to 1 day ahead. Store refrigerated in an airtight container
  • To Store: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
  • To Reheat: Reheat individual portions of pasta in the microwave, stopping to stir every 30 seconds for more even heating. If the sauce dries out, add a splash of water or broth to help rehydrate the noodles.

A white plate filled with goat cheese pasta

To sum up, this dish makes for a satisfying meatless meal that is sure to please the taste buds of everyone at your table.

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

More Creamy Pasta Recipes to Try:

Vegan Creamy Mushroom Pasta

30 Minute Chicken Florentine Pasta

Spinach Artichoke Pasta

4.96 from 21 votes

30 Minute Creamy Goat Cheese Pasta with Brussels

30 Minute Creamy Goat Cheese Pasta with brussels and sun-dried tomatoes: a Mediterranean-inspired dinner the whole family will love.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5

Equipment

  • Dutch oven or stockpot
  • Large sauté pan
  • Blender or Nutribullet

Ingredients  

  • 1 lb. Brussels sprouts (sub broccoli florets)
  • 12 oz. uncooked pasta of choice (I use cavatappi)
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 cup finely chopped shallots
  • 4 garlic cloves, minced
  • 1 pinch red pepper flakes
  • 1/2 cup sun-dried tomatoes packed in oil plus 1 to 2 Tbsp. sun-dried tomato oil from the jar
  • 1 tsp. kosher salt. divided
  • 3/4 tsp. freshly ground black pepper divided
  • 1 (4-oz.) log goat cheese
  • 1 tsp. lemon zest plus 1 Tbsp. fresh lemon juice
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup toasted pine nuts (optional)
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Instructions 

  • Trim and slice half of the Brussels sprouts in half. Use a mandoline or knife to thinly slice or shred remaining half; set aside.
  • Cook pasta according to package instructions in salted water until just shy of al dente. Reserve 1 cup pasta cooking water prior to draining.
  • While pasta cooks, heat olive oil in a large sauté pan over medium-high. Add halved Brussels sprouts (reserve shredded sprouts). Cook 4 to 5 minutes, until golden-brown. Reduce heat to medium, and add 1 to 2 Tbsp. oil from the jar of sun-dried tomatoes, along with shredded Brussels sprouts, shallots, garlic, and a pinch of red pepper flakes. Cook 2 to 3 minutes, until veggies soften.
    Stir in sun-dried tomatoes and season with 1/2 tsp. salt and 1/4 tsp. black pepper.
  • Combine goat cheese, lemon zest and juice, remaining 1/2 tsp. each of salt and black pepper, and 1 cup of the reserved pasta cooking water to a blender or Nutribullet; blend until smooth. (The sauce will be thin.)
  • Add drained pasta back to pot and place over medium-low heat. Add Brussels sprouts mixture and goat cheese sauce. Cook 2 to 3 minutes, stirring constantly, until sauce thickens and begins clinging to noodles. (The sauce WILL thicken the longer you toss it with the pasta.) Stir in basil and garnish with pine nuts, if desired.

Notes

  • To Make-Ahead: Halve and shred the Brussels sprouts up to 1 day ahead. Store refrigerated in an airtight container
  • To Store: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
  • To Reheat: Reheat individual portions of pasta in the microwave, stopping to stir every 30 seconds for more even heating. If the sauce dries out, add a splash of water or broth to help rehydrate the noodles.

Nutrition

Serving: 2cups | Calories: 470kcal | Carbohydrates: 63g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Sodium: 670mg | Fiber: 7g | Sugar: 5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

 

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Recipe Rating




24 Comments

  1. Liz Twarog says:

    5 stars
    So delicious! The whole family loved it – a great way to serve brussels with no hint of bitterness. I used gluten free pasta and it was still very tasty.

  2. Kate says:

    5 stars
    What is the condiment pictured in the lower right of the ingredients picture? Looks like Dijon mustard? Many thanks!

  3. Mary L says:

    5 stars
    This was delish! Made it tonight for the family and everyone raved about it. It is a very hearty meal and so flavorful. I made it exactly as written. Yes the sauce was runny but don’t worry. It coats the pasta perfectly with a little help from the pasta water. So good! This will be a regular in our dinner rotation.

    1. Jamie Vespa says:

      Hi Mary – I’m so glad you enjoyed this one! Thank you for taking the time to leave a review!

  4. Karen says:

    5 stars
    Another winner. Served this with some baked salmon and the flavors really complemented each other. I used the chickpea pasta you recommended and it really came out great. Easy to make after a long day, super delicious, and plenty of leftovers for lunch the next day. Wonderful!

    1. Jamie Vespa says:

      I’m so glad you enjoyed it, Karen! Thank you for taking the time to leave a review!

  5. Asha says:

    can you use feta instead of goat cheese? Or another cheese sub suggestion?

    1. Jamie Vespa says:

      Hi Asha- I would use cream cheese over feta. I hope you enjoy it!