Creamy Goat Cheese Pasta

Looking for a fast and easy dinner recipe that tastes like it took all day? This creamy goat cheese pasta is done in 20 minutes and sure to be a favorite. Serve with hot Ciabatta rolls and a glass of red wine!

Prep Time: 5 minutes Cook

Time: 15 minutes

Yield: 3 to 4 servings


8 ounces penne pasta (regular, not whole wheat)

28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)

2 tablespoons olive oil

1 tablespoon balsamic vinegar

2 teaspoons garlic powder

1 teaspoon dried oregano

1 teaspoon kosher salt

2 cups baby spinach leaves, tightly packed (or chopped spinach)

8 fresh basil leaves

4 ounce goat cheese


Bring a large pot of salted water to a boil. Boil the penne until al dente, checking a few minutes before the package instructions to see if it is tender but still firm. Drain.

Meanwhile, in a large saucepan, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.

When the pasta is done and drained, crumble the goat cheese into the sauce and add the pasta. Stir until a creamy sauce form. Serve immediately.

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