If you’re looking for a delicious dish that marries comfort with a touch of elegance, look no further than this Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes. This dish is perfect for a cozy weeknight dinner or a gathering with friends. The creamy goat cheese brings a delightful tang to the pasta, while the roasted broccoli adds both nutrition and a lovely crunch. The sun-dried tomatoes are the cherry on top, infusing every bite with a rich, umami flavor that will have everyone coming back for seconds.
Why Cooks Rave About It
This Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes is a crowd-pleaser for many reasons. First, it’s incredibly easy to prepare. With just a handful of ingredients, you can create a dish that feels gourmet. The combination of flavors is not only delightful but also well-balanced, making it a satisfying meal that appeals to both vegetarians and meat-lovers alike. Plus, it’s a fantastic way to incorporate more vegetables into your diet without sacrificing taste.
What’s in the Bowl
To create this creamy delight, you’ll need the following ingredients:
- 4 cups broccoli florets (about 2 heads)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 8 ounces whole wheat pasta (we used orecchiette)
- 16 oz jar sun-dried tomatoes in oil
- 2 ounces goat cheese
Each ingredient plays a crucial role in building layers of flavor, ensuring that your Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes is a delightful experience in every bite.
Tools of the Trade
To whip up this delicious pasta, you’ll need a few essential kitchen tools:
- Large pot for boiling pasta
- Colander for draining
- Baking sheet for roasting broccoli
- Skillet for sautéing
- Mixing spoon for combining ingredients
- Measuring cups and spoons for accuracy
Having the right tools can make the cooking process smooth and enjoyable!
Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes, Made Easy
Ready to dive into the cooking? Follow these simple steps to create your Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes.
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). This will ensure that your broccoli roasts perfectly, developing that delicious caramelization.
Step 2: Roast the Broccoli
On a baking sheet, toss the broccoli florets with olive oil, minced garlic, salt, and black pepper. Spread them out evenly and roast in the preheated oven for about 20 minutes, or until they are tender and slightly crisped.
Step 3: Cook the Pasta
While the broccoli is roasting, bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Reserve about ½ cup of the pasta water before draining the pasta.
Step 4: Combine Ingredients
In a large skillet over medium heat, add the sun-dried tomatoes (including their oil) and sauté for 2-3 minutes until fragrant. Add the cooked pasta and roasted broccoli to the skillet, tossing to combine.
Step 5: Add Creaminess
Crumble the goat cheese into the pasta mixture. Pour in a little reserved pasta water, stirring gently until the cheese melts and creates a creamy sauce that coats the pasta and vegetables. Adjust seasoning with salt and pepper to taste.
Step 6: Serve and Enjoy
Serve immediately, garnished with extra goat cheese or freshly cracked black pepper if desired. Enjoy your delightful Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes!
Fresh Seasonal Changes
One of the beauties of this dish is its versatility. You can adapt it according to the seasons:
- Spring: Add fresh peas or asparagus for a pop of color and sweetness.
- Summer: Incorporate zucchini or cherry tomatoes for a refreshing twist.
- Fall: Swap in roasted butternut squash for a cozy, autumnal flavor.
- Winter: Toss in some kale or spinach for an extra nutritious boost.
Feel free to get creative with seasonal ingredients to make this dish your own!
What Could Go Wrong
While this recipe is straightforward, a few things could potentially go awry:
- Overcooking the broccoli: Keep an eye on the broccoli while it roasts to prevent it from becoming mushy.
- Pasta too sticky: Ensure you reserve enough pasta water to create a creamy sauce without clumping.
- Too much salt: Taste before adding more, especially since sun-dried tomatoes can be salty.
- Goat cheese not melting: Make sure to mix well and add enough pasta water to achieve the desired creaminess.
By being mindful of these common pitfalls, you’ll create a flawless dish every time!
Storage Pro Tips
If you find yourself with leftovers, here are some tips for storing your Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes:
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce.
- Freezing: While it’s best enjoyed fresh, you can freeze the pasta (without the goat cheese) for up to 2 months. Thaw before reheating.
These tips will help keep your dish fresh and tasty for future meals!
Ask & Learn
Can I substitute the goat cheese with something else?
Absolutely! If you’re not a fan of goat cheese, feel free to use cream cheese, ricotta, or even a dairy-free alternative to achieve that creamy texture.
What other vegetables can I add to the pasta?
Great question! You can add any vegetables you like – bell peppers, spinach, or even mushrooms would work beautifully in this dish.
Can I make this dish vegan?
Yes! Substitute the goat cheese with a vegan cream cheese or cashew cream, and ensure the pasta is egg-free.
How can I make this dish spicier?
If you enjoy a kick of heat, consider adding red pepper flakes or a dash of hot sauce when combining the ingredients.
Reader Favorites
Here are some other popular recipes that our readers adore:
You won’t want to miss these delicious recipes!
Bring It Home
Bringing together the creamy richness of goat cheese, the vibrant flavors of roasted broccoli, and the savory sweetness of sun-dried tomatoes, this Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes is a showstopper. It’s not just a meal; it’s a celebration of flavors and textures that will become a staple in your home. Whether you’re cooking for yourself or hosting a dinner party, this dish is sure to impress. The next time you’re in the mood for something comforting yet sophisticated, remember this creamy delight. Your taste buds will thank you!
Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes
Equipment
- Large pot for boiling pasta
- Colander for draining
- Baking sheet for roasting broccoli
- Skillet for sautéing
- Mixing Spoon
- Measuring cups and spoons
Ingredients
- 4 cups broccoli florets about 2 heads
- 3 cloves garlic minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 8 ounces whole wheat pasta we used orecchiette
- 16 ounces sun-dried tomatoes in oil jarred
- 2 ounces goat cheese
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that your broccoli roasts perfectly, developing that delicious caramelization.
- On a baking sheet, toss the broccoli florets with olive oil, minced garlic, salt, and black pepper. Spread them out evenly and roast in the preheated oven for about 20 minutes, or until they are tender and slightly crisped.
- While the broccoli is roasting, bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Reserve about ½ cup of the pasta water before draining the pasta.
- In a large skillet over medium heat, add the sun-dried tomatoes (including their oil) and sauté for 2-3 minutes until fragrant. Add the cooked pasta and roasted broccoli to the skillet, tossing to combine.
- Crumble the goat cheese into the pasta mixture. Pour in a little reserved pasta water, stirring gently until the cheese melts and creates a creamy sauce that coats the pasta and vegetables. Adjust seasoning with salt and pepper to taste.
- Serve immediately, garnished with extra goat cheese or freshly cracked black pepper if desired. Enjoy your delightful Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes!
Notes
- Reserve pasta water to create a smooth, creamy sauce without clumping.
- Keep an eye on broccoli to avoid overcooking and losing its crunch.
- Substitute goat cheese with cream cheese, ricotta, or vegan alternatives as desired.
- Add seasonal vegetables like peas, zucchini, or kale to customize the dish.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently.
