Herbed goat cheese, fresh cherry tomatoes, and angel hair pasta make this Roasted Tomato and Goat Cheese Pasta an easy and healthy weeknight meal.
Herbed Roasted Tomato and Goat Cheese Pasta
Made with fresh basil, thyme, garlic and red pepper flakes, this tomato and goat cheese pasta is packed with a delicious herby flavor the whole family will love.Quick roasted tomatoes in the oven create a savory sweetness that’s delicious with pasta dishes. And, roasted tomatoes paired with goat cheese is a match made in heaven. Top that with pasta and you're in for a creamy, cheesy, decadent meal packed with delicious complex flavors.
This recipe is perfect for vegetarians and healthy low carb diets. Although each bite tastes like it’s going to clog your arteries, it’s actually a really healthy lunch or dinner option. So, you won’t have to feel guilty indulging.
How To Make Roasted Tomato and Goat Cheese Pasta
Make a deliciously creamy, indulgent dinner, guilt free with this delicious tomato and goat cheese pasta. Here’s what you’ll need for this healthy weeknight meal:
- Fresh tomatoes- I used cherry tomatoes for this recipe, but grape tomatoes or small vine tomatoes would work as well. The tomatoes are the star of the show so make sure you use good ones.
- Olive oil- I used olive oil, but you could use vegetable or canola oil. Oil helps the tomatoes and garlic cook without burning.
- Garlic- Fresh minced garlic cloves pair deliciously with the goat cheese and tomatoes.
- Thyme- Just like the garlic, fresh thyme is going to really amp up the flavor profile. If you don’t have any, you can leave it out.
- Pasta- I used angel hair pasta because it’s small and light. Heavier pastas aren’t a good match for light lemon sauces. You could use Mini Penne pasta as well.
- Butter- Butter helps to add richness and flavor to the sauce.
- Lemon juice- I recommend using fresh lemon juice to add acidity and freshness to the sauce. One lemon should be just enough.
- Red pepper flakes- If you want a little kick, red pepper flakes add a bit of spice. However, they are optional so leave them out if you don’t like spicy food.
- Goat cheese- I used plain chevre cheese, but herbed goat cheese would only improve this recipe.
- Basil- Like the thyme and garlic, fresh is best. It pairs well with tomatoes and goat cheese.
The best part about this recipe is that it’s actually quite quick and easy to make. Gather your ingredients and follow the steps below for a delicious and nutritious meal.
- First, preheat your oven to 400?. Then, line a rimmed baking sheet with parchment paper or aluminum foil.
- Add your tomatoes, 1 tablespoon of olive oil, 1 minced garlic cloves, and the minced thyme to the baking sheet. Season with salt and pepper. Toss to combine.
- Roast your tomatoes in the oven for 15-18 minutes.
- While your tomatoes are in the oven, cook the pasta al dente according to its package instructions.
- Save ? cup of the starchy pasta water and set it to the side. Then, drain the remaining water from the pasta and set it to the side.
- Next, heat a large skillet over medium heat and add the remaining olive oil and minced garlic. Cook for 1-2 minutes or until the garlic is fragrant.
- Add the butter, lemon juice, and red pepper flakes to the skillet. Once the butter has melted, add the reserved pasta water and stir to combine.
- Cook your sauce 2-3 minutes or until it thickens slightly.
- Add your cooked pasta to the sauce and toss to combine. Season with salt and pepper to taste.
- Then, add the tomatoes on top of the pasta and crumble the goat cheese on top.
- Garnish your roasted tomato and goat cheese pasta with fresh basil.
- Serve and enjoy!
Tips and Tricks to Perfect Roasted Tomato and Goat Cheese Pasta and FAQs:
- Roast tomatoes until they begin to burst. You don’t want to over cook them or undercook them.
- If you want the sauce to be a little thicker, you can add a teaspoon of flour or cornstarch to thicken it up.
- Add spinach to this dish for added flavor, texture, and nutrition. Fresh spinach really amps up the recipe.
For this recipe to work, you want to roast your tomatoes. Cook them in the oven at 400? to roast them to perfection.
The sauce made for this pasta dish is made from water, spices, lemon juice, and butter. For best results, simmer the sauce over medium heat just until it begins to thicken. If you cook it at a higher temperature, you may burn the sauce. Low and slow is the way to go.
Since you are cooking multiple things at once, this recipe actually won’t take that long to make. You’ll need 5-minutes of prep time and 25-minutes of cook time. This delicious and nutritious dish will be ready to devour in just 30-minutes.
This dish is so delicious that I rarely have any leftovers, but if you do, put them in an airtight container. You can store this pasta dish in the refrigerator for up to 3-days.
When cooking your noodles, the recipe calls for cooking them al dente. This simply means to cook the noodles so that they are firm to the bite and not mushy. Since the pasta will be layered with tomatoes, cheese and sauce, it will still absorb liquid, so you don’t want mushy noodles.
Absolutely! They are both delicious. Goat cheese makes a creamier pasta and sauce and coats the noodles more evenly. However, feta cheese keeps more of its texture and adds a bit of tang to the dish.
What To Serve With Tomato and Goat Cheese Pasta
This pasta dish has a variety of nutritious ingredients, but if you want to make your meal more complete, it would pair well with a Garden Vegetable Salad or Easy Garlic Butter Texas Toast. If you want to add protein to your meal, Easy Baked Garlic Lemon Chicken Breasts or Stuffed Chicken Parmesan would be perfect. This tomato and goat cheese pasta can be a main course or a delicious side dish.
For more delicious pasta recipes, click here.
Roasted Tomatoe and Goat Cheese Pasta Recipe
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Roasted Tomato and Goat Cheese Pasta
Looking for a meal that is healthy, but also tastes like a gourmet restaurant? This Roasted Tomato and Goat Cheese Pasta is delicious and nutritious.
- 1 pint cherry tomatoes
- 2 tablespoons olive oil, divided
- 2 garlic cloves, minced & divided
- 1 teaspoon fresh thyme, minced
- 8 ounces angel hair pasta
- 4 tablespoons butter
- 1 lemon, juiced
- ½ teaspoon red pepper flakes
- 2 ounces cold goat cheese, crumbled
- Fresh basil, for garnish
- Preheat the oven to 400F and line a rimmed baking sheet with parchment paper or aluminum foil.
- Add the tomatoes, 1 tablespoon olive oil, 1 minced garlic clove, and minced thyme to the baking sheet. Season with salt and pepper to taste. Toss to combine.
- Bake the tomatoes for 15-18 minutes, or just until they begin to burst.
- While the tomatoes roast, cook the pasta to al dente in salted boiling water according to the time on the package. When the pasta is al dente, remove ⅓ cup of the starchy pasta water and then drain the remaining water and set the pasta aside.
- In a large skillet set over medium heat, add the remaining tablespoon of olive oil and the remaining minced clove of garlic. Cook for 1-2 minutes, or just until the garlic is fragrant.
- Add the butter, lemon juice, and red pepper flakes. Once the butter has melted, add the reserved pasta water and stir to combine. Cook for 2-3 minutes, or until the sauce has thickened slightly.
- Add the pasta to the sauce and toss to combine. Season with salt and pepper to taste.
- Add the tomatoes on top of the pasta and crumble over the goat cheese. Garnish with fresh basil and enjoy.
- Store any leftover pasta in an airtight container in the fridge for up to three days.
I’m using cherry tomatoes but grape tomatoes or small vine tomatoes would also work.
Olive oil helps the tomatoes and garlic cook without burning– feel free to use your favorite cooking oil.
Garlic pairs deliciously with goat cheese and tomatoes– I highly recommend using fresh garlic.
Just like fresh garlic, fresh thyme really makes a difference in this recipe. If you don’t have thyme, feel free to leave it out.
I like angel hair pasta in this recipe because it’s small and light– heavier pastas aren’t a good match for light lemon sauces.
Butter adds richness and delicious flavor to the sauce.
Lemon adds acidity and freshness to the sauce– I highly recommend fresh lemon juice! One lemon should yield about 2 tablespoons of juice.
Red pepper flakes add a bit of spice but they are completely optional. Feel free to add as much or as little as you like.
I’m using a plain chevre cheese but an herbed goat cheese would also work!
Fresh basil for garnish is optional but it pairs so well with tomatoes and goat cheese. A little fresh thyme on top would also be delicious.
Amount Per Serving Calories 304Total Fat 22gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 10gCholesterol 37mgSodium 163mgCarbohydrates 22gFiber 2gSugar 3gProtein 7g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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