Make this flavorful pasta dish entirely in one pot, featuring sweet roasted tomatoes and a rich, creamy sauce made with goat cheese.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian Inspired
Diet:Vegetarian
Ingredients
Scale
1 pound dry pasta (penne or rotini work well)
1 pint cherry or grape tomatoes
2 tablespoons olive oil, divided
4 cloves garlic, minced
4 cups vegetable broth
1/2 cup dry white wine (optional)
4 ounces soft goat cheese, crumbled
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
Salt and black pepper to taste
Fresh basil leaves, for garnish
Instructions
Preheat your oven to 400°F (200°C).
Toss the tomatoes with 1 tablespoon of olive oil, salt, and pepper on a small baking sheet. Roast for 15 minutes until slightly blistered. Set aside.
In a large, deep pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the dry pasta, vegetable broth, white wine (if using), and oregano to the pot. Bring the mixture to a boil.
Reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, stirring occasionally 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 crumbled goat cheese and Parmesan cheese until the sauce is smooth and creamy. If the sauce seems too thick, add a splash of hot water or reserved pasta water.
Gently fold in the roasted tomatoes. Season with additional salt and pepper as needed.
Serve immediately, garnished with fresh basil.
Notes
To prevent the goat cheese from clumping, remove the pot from the heat completely before stirring it in.
If you skip the wine, use 1/2 cup extra broth or water.
For a richer flavor, roast the tomatoes for 20 minutes instead of 15.