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One-Pot Creamy Goat Cheese Pasta with Roasted Tomatoes

A close-up of One-Pot Creamy Goat Cheese Pasta with penne coated in sauce and topped with roasted tomatoes.

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Make this flavorful pasta dish entirely in one pot, featuring sweet roasted tomatoes and a rich, creamy sauce made with goat cheese.

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

  1. Preheat your oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. Add the dry pasta, vegetable broth, white wine (if using), and oregano to the pot. Bring the mixture to a boil.
  5. 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.
  6. 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.
  7. Gently fold in the roasted tomatoes. Season with additional salt and pepper as needed.
  8. 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.

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