Mohamed Shili Pioneer Woman Goat Cheese Pasta is made with cherry tomatoes, garlic, shallot, oregano, red pepper flakes, olive oil, goat cheese, campanelle pasta, pesto, and fresh basil. This easy and creamy Goat Cheese Pasta recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 to 6 people.
Pioneer Woman Goat Cheese Pasta Ingredients
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 pints cherry tomatoes
- 3 cloves garlic, sliced
- 1 shallot, thinly sliced
- 2 tablespoons fresh oregano leaves (or 1 tablespoon dried oregano)
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons olive oil, divided
- 8 ounces of goat cheese, in a log
- 8 ounces campanelle pasta (or other shaped pasta)
- 2 tablespoons basil pesto (preferably homemade)
- 6 to 8 basil leaves, torn, for garnish
How To Make Pioneer Woman Goat Cheese Pasta
- Preheat the oven: Preheat the oven to 425°F (220°C). Meanwhile, bring a large pot of water to a boil for the pasta, seasoning it well with kosher salt.
- Prepare the baking dish: In a 9×13 inch baking dish, combine the cherry tomatoes, sliced garlic, shallot, oregano, and red pepper flakes. Drizzle 2 tablespoons of olive oil over the ingredients, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss everything to coat well. Place the goat cheese in the center of the dish and drizzle with the remaining tablespoon of olive oil.
- Bake the tomato mixture: Place the dish in the preheated oven and bake for 22 to 25 minutes, until the tomatoes have blistered and the goat cheese has slightly melted.
- Cook the pasta: While the tomato mixture bakes, cook the pasta according to the package instructions until al dente. Drain, reserving about 1/2 cup of the pasta cooking water. Set aside.
- Combine and serve: Remove the baking dish from the oven. Add the pesto to the tomato and goat cheese mixture, and gently toss everything together, breaking up the goat cheese to create a creamy sauce. Gradually add the reserved pasta water to achieve the desired creamy consistency. Mix in the cooked pasta, ensuring it is well coated with the sauce. Serve the pasta hot, garnished with torn basil leaves.
Recipe Tips
- Use Fresh Ingredients: Always use fresh herbs and ripe cherry tomatoes. They make your pasta taste better.
- Good Goat Cheese: Pick a soft and creamy goat cheese because it makes your pasta creamy and tasty.
- Save Some Pasta Water: When you drain your pasta, keep some of the water. This water helps make your cheese sauce smooth.
- Watch the Oven: Make sure you take out the tomatoes and goat cheese from the oven at the right time. You want the tomatoes just right and the cheese nicely melted.
- Mix Carefully: Stir everything gently when you mix the cheese, pesto, and pasta. This keeps your pasta from getting mushy and mixes the cheese evenly.
What To Serve With Goat Cheese Pasta
Baked Goat Cheese Pasta is great for dinner and goes well with roasted Brussels sprouts, sweet caramelized carrots, and warm ciabatta bread. It can also be a tasty side dish with main meals like grilled steak, roasted lamb chops, or pork tenderloin.
How To Store Goat Cheese Pasta
- How to Keep the Pasta in the Fridge: Let the pasta cool down completely. You can cover the pasta right in the dish with some plastic wrap, or put it in a container that closes tight. It will stay good in the fridge for 3 to 4 days.
- How to Freeze the Pasta: If you want to keep the pasta for longer, wrap it well with foil and put it in a bag that you can seal or a container that’s good for the freezer. You can keep it frozen for up to 2 months. When you’re ready to eat it, you need to let it thaw in the fridge overnight.
How To Reheat Leftover Goat Cheese Pasta
- In The Oven: Preheat to 350°F (175°C). Place the pasta in an oven-safe dish, cover with foil, and heat for 15-20 minutes.
- In The Microwave: Place pasta in a microwave-safe dish, cover loosely with plastic wrap, and heat on high for 2-3 minutes, stirring halfway.
- In The Air Fryer: Preheat to 350°F (175°C). Put pasta in an air fryer-safe container and heat for 5-10 minutes, checking periodically.
Attention: For best results, add a small dab of butter or a drizzle of olive oil when reheating to keep the sauce creamy and rich.
Pioneer Woman Goat Cheese Pasta Nutrition Facts
Serving size: 1 of 6 servings
- Calories: 354
- Total Fat: 17 g
- Saturated Fat: 7 g
- Carbohydrates: 37 g
- Dietary Fiber: 4 g
- Sugar: 5 g
- Protein: 14 g
- Cholesterol: 18 mg
- Sodium: 508 mg
FAQs
Can I Use Different Pasta Shapes?
Yes, any pasta shape like penne, spirals, or tubes is good because they hold the sauce well.
What Else Can I Use Instead Of Goat Cheese?
If you don’t like goat cheese, try using ricotta or feta cheese. They taste different but still make the pasta creamy.
Can I Make This Pasta Ahead Of Time?
Yes, you can assemble the dish a day ahead of time and keep it refrigerated. Just bake it when you’re ready to serve. The pasta may absorb some sauce, so it might need a little extra olive oil when reheating.
Try More Pioneer Woman Recipes:
- Pioneer Woman Bacon Ranch Pasta Salad
- Pioneer Woman Stuffed Shells
- Pioneer Woman Tamale Pie
- Pioneer Woman Sheet Pan Shrimp
- Pioneer Woman Swedish Meatballs
Pioneer Woman Goat Cheese Pasta
Description
Pioneer Woman Goat Cheese Pasta is made with cherry tomatoes, garlic, shallot, oregano, red pepper flakes, olive oil, goat cheese, campanelle pasta, pesto, and fresh basil. This easy and creamy Goat Cheese Pasta recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 to 6 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Meanwhile, bring a large pot of water to a boil for the pasta, seasoning it well with kosher salt.
- Prepare the baking dish: In a 9×13 inch baking dish, combine the cherry tomatoes, sliced garlic, shallot, oregano, and red pepper flakes. Drizzle 2 tablespoons of olive oil over the ingredients, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss everything to coat well. Place the goat cheese in the center of the dish and drizzle with the remaining tablespoon of olive oil.
- Bake the tomato mixture: Place the dish in the preheated oven and bake for 22 to 25 minutes, until the tomatoes have blistered and the goat cheese has slightly melted.
- Cook the pasta: While the tomato mixture bakes, cook the pasta according to the package instructions until al dente. Drain, reserving about 1/2 cup of the pasta cooking water. Set aside.
- Combine and serve: Remove the baking dish from the oven. Add the pesto to the tomato and goat cheese mixture, and gently toss everything together, breaking up the goat cheese to create a creamy sauce. Gradually add the reserved pasta water to achieve the desired creamy consistency. Mix in the cooked pasta, ensuring it is well coated with the sauce. Serve the pasta hot, garnished with torn basil leaves.
Notes
- Use Fresh Ingredients: Always use fresh herbs and ripe cherry tomatoes. They make your pasta taste better.
- Good Goat Cheese: Pick a soft and creamy goat cheese because it makes your pasta creamy and tasty.
- Save Some Pasta Water: When you drain your pasta, keep some of the water. This water helps make your cheese sauce smooth.
- Watch the Oven: Make sure you take out the tomatoes and goat cheese from the oven at the right time. You want the tomatoes just right and the cheese nicely melted.
- Mix Carefully: Stir everything gently when you mix the cheese, pesto, and pasta. This keeps your pasta from getting mushy and mixes the cheese evenly.
Pioneer Woman Goat Cheese Pasta, Ree Drummond Goat Cheese Pasta
