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Baked Goat Cheese Pasta with Roasted Vegetables and Fresh Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 51 reviews
  • Author: Ivy
  • Prep Time: 8 minutes
  • Cook Time: 30 minutes
  • Total Time: 38 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Baked Goat Cheese Pasta is a creamy, flavorful dish that combines roasted cherry tomatoes, mushrooms, garlic, and onion with soft goat cheese to create a luscious sauce. Tossed together with al dente pasta and fresh baby spinach, this recipe balances rustic roasted vegetable flavors with the tangy richness of goat cheese, making it a perfect comforting meal ready in under 40 minutes.

Ingredients

Vegetables and Aromatics

  • 1 pint cherry or grape tomatoes
  • 1 red onion, roughly chopped
  • 5-7 cloves garlic
  • 1 cup sliced mushrooms
  • 2 cups fresh baby spinach
  • 3-4 leaves fresh basil, chopped (optional)

Dairy

  • 8 oz. soft goat cheese (in a log, not crumbles)

Pantry

  • Salt and pepper, to taste
  • 4 tbsp olive oil
  • 12 ounces uncooked pasta

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables and goat cheese.
  2. Arrange Ingredients: Spread the cherry tomatoes, roughly chopped red onion, sliced mushrooms, and whole garlic cloves evenly in a 9 x 13-inch baking pan or casserole dish.
  3. Add Goat Cheese: Place the soft goat cheese log in the center of the baking dish surrounded by the arranged vegetables.
  4. Season and Oil: Drizzle the olive oil evenly over the entire dish, then sprinkle salt and pepper to taste. Toss gently to coat the vegetables and goat cheese well.
  5. Bake: Bake the mixture in the preheated oven for 30 to 35 minutes, until the vegetables are softened and beginning to caramelize and the goat cheese is warm and creamy.
  6. Boil Pasta: While the vegetable and goat cheese mixture bakes, boil the 12 ounces of pasta in well-salted water until al dente according to package instructions. Reserve ½ cup of pasta water before draining.
  7. Add Spinach: Once the baking dish comes out of the oven, immediately toss in the fresh baby spinach. Using a wooden spoon or spatula, gently stir the spinach into the warm vegetable and cheese mixture, allowing it to wilt.
  8. Combine Pasta and Sauce: After the spinach has wilted, add the cooked pasta and reserved pasta water to the baking dish. Stir continuously until the sauce is creamy and the pasta is well coated with the roasted vegetable and goat cheese mixture.
  9. Garnish and Serve: Sprinkle the chopped fresh basil over the pasta for a fragrant finish and serve immediately while warm and comforting.

Notes

  • Reserve some pasta water to adjust the sauce consistency if needed.
  • The goat cheese should be soft and creamy, not crumbled, to melt nicely and create a smooth sauce.
  • You can substitute baby spinach with kale or arugula if preferred.
  • Use cherry or grape tomatoes for the best roasting results and natural sweetness.
  • Serve immediately for best texture as the sauce thickens upon standing.

Find it online: https://ivysrecipes.com/baked-goat-cheese-pasta-with-roasted-vegetables-and-fresh-spinach-recipe/