Pasta smothered in a tangy goat cheese cream sauce gets a burst of bright sweetness when topped with slow roasted cherry tomatoes.
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This stunning goat cheese pasta dish is so easy to prepare and looks absolutely gorgeous. The slow roasted cherry tomatoes add a pop of colour to this creamy and white pasta dish as well as a burst of flavour. This recipe is all about finding that balance with tang: the sharpness of the lemon and the tang of the goat cheese is balanced with the heavy cream. Slow roasting the tomatoes with balsamic vinegar brings out a sweetness of flavour that mellows the sharp acid of the tomatoes and vinegar. When combined, the pasta and balsamic roasted tomatoes create a complex layer of flavours that is sure to delight. I know you will love this dish as much as I do!
Ingredient Notes
Pasta: Here I have chosen to use linguine, but you could really use any pasta you prefer. Long or short noodles will work.
Goat Cheese: Use a fresh, soft goat cheese. The soft, crumbly and creamy texture of goat cheese is perfect for melting into this cream sauce. It adds flavour and contributes to the richness of the sauce.
Heavy cream: Heavy cream will form the base of this sauce and is necessary for mellowing out the tang from the goat cheese.
Lemon: You will use both the zest and juice of one lemon. You want to be careful not to use too much lemon since the goat cheese is also quite tangy, but this sauce does benefit from a punch of that bright, citrus flavor.
Fresh Basil: It’s worth it to get fresh basil for this recipe – the aroma of fresh basil is strong enough to match the other flavours. In a pinch you could substitute dried basil in the sauce but you’ll need to lower the amount.
Cherry Tomatoes: Any small cherry or grape tomatoes will work here.
Balsamic vinegar: A good quality balsamic vinegar of Modena, sometimes called Aceto Balsamico di Modena, from your grocery store is perfectly fine to use.
Garlic: Prepare thinly sliced or minced fresh garlic. I found that the roasting time for the tomatoes wasn’t long enough to fully cook and soften whole garlic cloves. And of course, you could sub dried garlic powder if necessary.
How to Make Goat Cheese Pasta with Balsamic Roasted Tomatoes
The first step in this recipe is to get the tomatoes roasting. By the time they are done your goat cheese pasta will be finished and ready to go!
Arrange the cherry tomatoes in a shallow roasting pan and drizzle the olive oil and balsamic over top. Roll the tomatoes around to cover them in the oil and vinegar.
Sprinkle over the sliced garlic and season generously with kosher salt and pepper to taste. Roast until the tomatoes are very soft and just starting to darken.
Meanwhile, bring a large pot of water to a boil. Season the water generously with kosher salt. Prep the rest of your ingredients while the water comes to a boil. Zest and juice the lemon and chop the fresh basil. Add the pasta to the boiling water and cook according to package instructions.
In a wide skillet add the heavy cream, the goat cheese, the lemon zest and juice. Bring to a simmer and cook on medium low, stirring, until the goat cheese has melted into the cream. Season with kosher salt and pepper. Keep on low heat until you are ready to add the pasta.
When the pasta is cooked, add it to the sauce in the skillet. The best way is to lift the pasta out of the cooking water with tongs and add it directly to the sauce since you will need to add some of the pasta cooking water. If you want to drain the pasta, then scoop out about a cup of the cooking water and set it aside.
Toss the pasta in the sauce, adding about half a cup of the pasta water to thin it out. Taste and adjust the seasoning. Add the fresh basil and toss together. Serve the goat cheese pasta topped with the balsamic roasted tomatoes and more fresh basil.
Pairing & Serving Suggestions
Pairing this pasta dish with a wine is a bit of a challenge. There is a fair amount of acid here in both the sauce and the balsamic roasted tomatoes which can present a challenge with wine pairing. Sauvignon Blanc is a classic pairing with goat cheese and would be a good choice. A dry Rosé would also be a good option. A more unexpected choice would be a sparkling wine. The Shipuchka Frizzante from Moraine Estate Winery in Penticton is a favourite of mine and I found it went excellently with this dish.
Creamy Goat Cheese Pasta with Balsamic Roasted Tomatoes
Ingredients
- 3 pints cherry tomatoes
- 2-3 cloves garlic
- 2 tbsp balsamic vinegar
- 4 tbsp olive oil
- kosher salt and pepper as needed
- 1 lb linguine
- 1 ½ cups heavy cream
- 8 oz soft goat cheese
- 1 lemon zest and juice
- 1 cup fresh basil leaves chopped
Instructions
- Preheat the oven to 400°F/200°C. Place the cherry tomatoes in a large, shallow roasting pan and spread them out so they are in a single layer. Slice or chop the garlic and toss with the tomatoes. Drizzle over the olive oil and balsamic vinegar and lightly toss the tomatoes to coat. Season with kosher salt and pepper. Bake for 35 to 40 minutes or until the tomatoes start to darken and are very soft.
- Meanwhile bring a large pot of water to a boil and season generously with kosher salt. In a wide skillet add the cream, lemon juice, lemon zest, and goat cheese. Heat over medium high heat until the cream begins to bubble then turn down to medium low. Cook and stir until the goat cheese has melted into the sauce. Season with kosher salt and pepper. Keep the sauce on low heat until the pasta is cooked.
- Once the water has boiled add the linguine and cook according to package ingredients. If you are planing to drain the pasta then remove about a cup of the cooking water before you drain it. Otherwise use tongs to lift the cooked linguine and add it directly to the sauce.
- Toss the pasta in the sauce to coat, adding about ½ a cup of cooking water to thin the sauce. Add the chopped fresh basil and toss to mix in. If the sauce still feels too thick then add a bit more of the cooking water.
- Serve the pasta topped with the balsamic roasted tomatoes and enjoy!
Let me know if you made this recipe, I would love to see!
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