Description
Make this simple, flavorful pasta dish entirely in one pot. It combines the tang of goat cheese with sweet, burst roasted cherry tomatoes for a quick weeknight meal with minimal cleanup.
Ingredients
Scale
- 1 pound dry pasta (penne or rotini work well)
- 1 pint cherry or grape tomatoes
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 4 ounces soft goat cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Fresh basil, chopped, for garnish
Instructions
- Place the cherry tomatoes, minced garlic, olive oil, oregano, salt, and pepper in a large, deep pot or Dutch oven.
- Cook over medium heat, stirring occasionally, until the tomatoes begin to soften and burst, about 5 to 7 minutes.
- Add the dry pasta and vegetable broth to the pot. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to medium-low, cover the pot, and cook for 12 to 15 minutes, stirring every few minutes to prevent sticking, until the pasta is al dente and most of the liquid is absorbed.
- Remove the pot from the heat. Stir in the heavy cream, crumbled goat cheese, and Parmesan cheese until the sauce is smooth and creamy.
- Stir in the fresh lemon juice. Taste and adjust salt and pepper if needed.
- Serve immediately, garnished with fresh chopped basil.
Notes
- Use the starchy pasta water left in the pot to help create a richer, creamier sauce if the mixture seems too thick before adding the cream.
- If you prefer a smoother sauce, you can briefly blend about half of the roasted tomatoes and liquid before adding the pasta.
- For a richer flavor, substitute half of the vegetable broth with dry white wine before adding the pasta.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8
- Sodium: 550
- Fat: 30
- Saturated Fat: 16
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 5
- Protein: 25
- Cholesterol: 60