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?
30 Minute Creamy Goat Cheese Pasta with Brussels
- Dutch oven or stockpot
- Large sauté pan
- Blender or food processor
- 12-16 oz. Brussels sprouts
- 12 oz. dry pasta of choice
- 2 Tbsp. olive oil
- 1 medium shallot thinly sliced
- 4 garlic cloves minced
- 1 tsp. kosher salt. divided
- 3/4 tsp. freshly ground black pepper divided
- 1 pinch red pepper flakes
- 1 tsp. lemon zest plus 1 Tbsp. fresh lemon juice
- 1 4-oz. log goat cheese, softened
- 2 tsp. Dijon mustard
- 1/3 cup sun-dried tomatoes packed in oil plus 1 Tbsp. sun-dried tomato oil from the jar
- 1/4 cup fresh torn basil leaves
- 1/4 cup toasted pine nuts
- 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 just shy of al dente. Reserve 1 1/4 cups pasta cooking water and drain remaining.
- 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, stirring occasionally, until golden-brown. Add 1 Tbsp. oil from the jar of sun-dried tomatoes, along with shredded Brussels, shallots, garlic, 1/2 tsp. salt, 1/4 tsp. black pepper, and a pinch of red pepper flakes. Cook 3 to 4 minutes, stirring occasionally, until veggies soften.
- Combine goat cheese, Dijon mustard, lemon zest and juice, remaining 1/2 tsp. each of salt and black pepper, and reserved 1 1/4 cups pasta water to a food processor or blender; blend until smooth.
- Add drained pasta back to pot and place over medium-low heat. Add skillet of cooked veggies, sun-dried tomatoes, and goat cheese sauce. Cook mixture 2 to 3 minutes, stirring constantly, until sauce thickens and begins clinging to noodles. Stir in basil and pine nuts right before serving.