Recipe At a Glance
- Dish: Pasta with fresh tomatoes, goat cheese, pine nuts, and a light sauce
- Flavor Profile: Sweet tomatoes, tangy goat cheese, and toasted pine nuts
- Key Ingredient: Goat cheese creates a light, creamy sauce (no added cream)
- Method: Tomatoes are softened in olive oil with sautéed aromatics, then tossed with pasta and crumbled goat cheese
- Servings: 4
- Total Time: 35 minutes
- Effort Level: Simple
Light, Creamy Pasta in a Quick Stovetop Sauce
This goat cheese pasta takes a lighter approach than baked or heavily sauced versions, leaning on fresh tomatoes and a simple sauce. Sautéed onion and garlic form the base, the tomatoes are softened to release their juices, and a splash of balsamic adds balance. The goat cheese goes in at the end, melting just enough to lightly coat the pasta.
Toasted pine nuts add texture and richness, while fresh parsley brightens the dish with color and a light herbal note. The result is a simple pasta dish that balances sweet tomatoes, tangy cheese, and a touch of acidity. Round out the meal with roasted zucchini or a crisp green salad with balsamic vinaigrette.
Ingredient Notes & Substitutions
We believe that great flavor starts with quality ingredients. Here are the small details that make these choices work. For a full list and measurements, see the recipe card below.
- Pasta – Choose a short, ridged pasta like rotini, penne, or cavatappi. Their grooves hold the softened goat cheese and light sauce, delivering full flavor in every bite.
- Pine nuts – Pine nuts add a subtle, buttery crunch that complements the tangy goat cheese. Toast them in a dry pan until lightly golden for the best flavor. If needed, chopped almonds can be substituted, although they’re not quite as flavorful.
- Goat cheese (chèvre) – Use a soft, fresh goat cheese for smooth melting and creamy texture. Putting it in the freezer for 15 or 20 minutes prior to crumbling makes the task much easier.
- Grape or cherry tomatoes – Both work well for this dish. Halving them helps release their juices quickly while retaining some texture. In a pinch, diced Roma tomatoes can be used, but they’ll be less sweet and not as juicy.
- Balsamic vinegar – Just a small amount of balsamic provides a hint of sweetness and the acidity needed to balance the richness of the cheese. Red wine vinegar mixed with a tiny bit of honey can be used instead.
Prep Overview
How to Make Goat Cheese Pasta with Tomatoes
Start by toasting the pine nuts in a large skillet until lightly golden, then set them aside. In the same pan, sauté the onion in olive oil until soft and just beginning to turn golden, then add the garlic and cook until fragrant. This builds a flavorful base that carries through the entire dish.
Next, add the tomatoes and a splash of chicken broth, cooking just long enough for the tomatoes to soften and release some of their juices. Stir in a bit of balsamic vinegar to add acidity and enhance the sweetness of the tomatoes. While the sauce comes together, cook your pasta until al dente, then reserve a little of the pasta water before draining.
Combine the pasta with the tomato mixture, tossing to coat evenly. Add the parsley and toasted pine nuts, then let the pasta cool slightly before folding in the goat cheese. This timing allows the cheese to soften and cling to the pasta without fully melting, giving you a light, creamy finish.
Tested Tips
- Watch the pine nuts carefully when toasting – they can go from golden to burnt very quickly.
- Reserve a small amount of pasta water to add to the sauce if you feel it’s not coating the pasta well enough.
- To keep the sauce light, add the goat cheese just before serving so it softens gently without fully melting.
More Fresh Tomato Pasta Recipes
If you like the natural sweetness and bright acidity of the fresh tomatoes in this dish, we have a few more for you to try. Chicken Marsala Pasta with Tomatoes pairs savory mushrooms, fresh tomatoes and seared chicken with a light Marsala sauce; Scallops and Pasta with White Wine Butter combines tender scallops with tomatoes in a delicate, buttery wine sauce; and Blue Cheese Pasta with Bacon and Caramelized Onions offers a richer take with smoky bacon, sweet onions, and tangy cheese.
Pasta with Goat Cheese and Tomatoes
Ingredients
- 3 tablespoons olive oil, divided
- 1/4 cup pine (pignoli) nuts
- 3/4 cup onion, chopped
- 3 cloves garlic, minced
- 1/4 cup low-sodium chicken broth
- 1-1/2 pints grape or cherry tomatoes, halved
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
- 12 ounces pasta, rotini, penne, cavatappi
- 1/4 cup fresh parsley, chopped
- 4 ounces goat cheese, crumbled (about 1 cup)
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the pine nuts and cook, stirring constantly, until lightly golden, 2 to 3 minutes. Transfer to a small bowl and set aside (watch closely – they can burn quickly).
- Add the remaining 2 tablespoons of olive oil to the skillet. Add the onion and sauté until softened and lightly golden, 4 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Add the chicken broth and tomatoes. Cook just until the tomatoes begin to soften and release some juices, about 2 minutes. Stir in the balsamic vinegar and season to taste with salt and pepper. Remove from the heat and cover to keep warm.
- Cook the pasta according to package directions until al dente. Reserve about 1/4 cup of the pasta water, then drain.
- Add the drained pasta to the tomato mixture and toss to combine. If needed, add a splash of the reserved pasta water to loosen the sauce.
- Stir in the parsley and toasted pine nuts. Let the pasta cool for 1 to 2 minutes, then add the goat cheese and toss gently so it softens slightly without fully melting. Taste and adjust seasoning as needed before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Any nutritional information on this recipe?
Hi Brian,
The recipe has been updated with the nutrition information.