I make this dish on busy weeknights when I want something that feels special but actually comes together without drama. The combination of tangy goat cheese, bright sun-dried tomatoes, and the caramelized, slightly crisp broccoli is exactly the kind of balance I look for: comforting, fresh, and fast.
It’s forgiving, too. The roasted broccoli adds texture and a little char, the sun-dried tomatoes add concentrated sweetness and an oil that I always save to finish the pan. The goat cheese melts into a silky coating for the pasta with a few spoonfuls of starchy pasta water. No heavy cream. No fuss.
Below you’ll find everything you need: ingredients (with quick notes), the step-by-step method exactly as I follow it, gear, common pitfalls, and a few swaps if you want to make it vegan or lighter. Let’s get cooking.
What We’re Using
This is a short list because the flavors are simple and honest. Quality matters—good goat cheese and sun-dried tomatoes in oil make a big difference. Whole wheat pasta brings nuttiness and structure, and roasting the broccoli concentrates its sweetness and gives those tasty brown edges.
Ingredients
- 4 cups broccoli florets (2 heads) — Roasting concentrates sweetness and adds crunch; cut into even florets for even cooking.
- 3 cloves garlic — Roasted with the broccoli, they turn soft and mellow; they flavor the oil and the finished dish.
- 1 tablespoon olive oil — For roasting the broccoli; if your sun-dried-tomato oil is plentiful you can trim this slightly.
- Salt and black pepper — To taste; salt the pasta water well and adjust seasoning at the end.
- 8 ounces whole wheat pasta — We used orecchiette; whole wheat adds nuttiness and fiber. Cook to al dente.
- 16 oz jar sun-dried tomatoes in oil — Reserve the oil; the tomatoes add concentrated tomato flavor and the oil is a seasoning agent.
- 2 ounces goat cheese — Crumbled into the hot pasta to create a creamy, tangy sauce without cream.
Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes, Made Easy
- Preheat the oven to 400°F (200°C). Spread 4 cups broccoli florets and 3 whole garlic cloves on a large baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Season with salt and black pepper to taste and arrange in a single layer. Roast until the broccoli is tender and edges are lightly browned, 15–20 minutes. Remove from the oven and let cool slightly.
- While the broccoli roasts, bring a large pot of salted water to a boil and cook 8 ounces whole wheat pasta according to package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta and set it aside.
- Open the 16 oz jar of sun-dried tomatoes in oil. Pour the jar oil into a small bowl and set the bowl aside. Drain the tomatoes in a strainer and roughly chop them. Peel and roughly chop the roasted garlic cloves (they will be soft).
- Heat a large skillet over medium heat and add a little of the reserved sun-dried-tomato oil to coat the pan. Add the chopped roasted garlic and cook briefly until fragrant. Add the roasted broccoli and chopped sun-dried tomatoes and stir, cooking just until heated through.
- Add the drained pasta to the skillet. Crumble 2 ounces goat cheese over the pasta and gently stir to combine. Add some of the reserved pasta water a little at a time, stirring, until the goat cheese melts and forms a creamy sauce that coats the pasta.
- Taste and adjust seasoning with salt and black pepper as needed. Serve warm.
Why This Recipe Works
The success here is all about contrasts and technique. Roasting the broccoli concentrates its sugars and produces crisp, browned tips that stand up to the soft pasta. Sun-dried tomatoes bring an umami punch and concentrated tomato flavor that pairs beautifully with the tang of goat cheese. The reserved pasta water is the glue: starchy and warm, it loosens the cheese and creates a glossy, clingy sauce without adding cream.
Also, small amounts of flavorful oil go a long way. The oil from the sun-dried tomatoes carries tomato and herb notes straight into the pan. Using whole wheat pasta gives a slightly nutty background, so you don’t miss heavy sauces.
Vegan & Vegetarian Swaps
This dish is vegetarian as written. To make it vegan, focus on replacing the goat cheese and ensuring your sun-dried tomatoes are packed without non-vegan additives.
- Goat cheese substitute — Use a vegan goat-style cheese or a homemade cashew cream (soaked cashews blended with lemon juice, salt, a little water) to mimic tang and creaminess.
- Oil consideration — If your sun-dried tomatoes are packed in oil, keep them; that oil is flavor. If using packed-dry tomatoes, add a tablespoon of olive oil to the pan when you heat the garlic.
- Pasta — Most wheat pastas are vegan, but check labels if you need gluten-free or egg-free options.
Gear Up: What to Grab
- Large baking sheet — For roasting broccoli and garlic in a single layer.
- Large pot — For boiling the pasta; wide pot helps prevent sticking.
- Large skillet — To combine pasta, broccoli, tomatoes, and cheese; a wide skillet makes tossing easier.
- Strainer — To drain sun-dried tomatoes and pasta.
- Measuring spoons/cups — For accurate oil and pasta water reserve.
- Tongs or pasta fork — For transferring and tossing pasta into the skillet.
Easy-to-Miss Gotchas
Keep an eye on these small things that change the result:
- Uneven broccoli pieces — If florets vary in size, some will burn while others remain underdone. Cut them evenly.
- Not reserving pasta water — The sauce depends on that starchy water. Reserve ½ cup before draining; you’ll likely use less than that but have it ready.
- Using too much oil — Sun-dried tomato oil is flavorful; you need only a little to coat the pan. Taste as you go.
- Added salt timing — Salt the pasta water generously. Add final salt to the finished dish sparingly, because sun-dried tomatoes can be salty.
- Mishandling roasted garlic — Roasted garlic becomes sweet and soft; mash or roughly chop it to distribute flavor evenly.
Health-Conscious Tweaks
If you want to keep the spirit of the dish but adjust for health goals, here are practical options that don’t sacrifice flavor.
- Lower sodium — Use low-sodium sun-dried tomatoes or rinse them lightly after draining to remove excess salt. Hold back on finishing salt and add only after tasting.
- Less oil — Use just enough olive oil for roasting and a teaspoon or two of the reserved tomato oil for flavor in the pan; brush broccoli with oil instead of drizzling heavily.
- Higher veg ratio — Double the broccoli and reduce pasta to 6 ounces if you want more vegetables and fewer carbs per serving.
- Protein boost — Add a can of rinsed chickpeas to the skillet when reheating broccoli for extra plant protein without changing the flavor profile much.
Behind the Recipe
I first made a version of this when I had leftover roasted broccoli and a jar of sun-dried tomatoes that needed using. The goat cheese was a last-minute addition because I wanted creaminess without heavy cream. It worked. The flavors came together in a way that felt both rustic and refined: simple pantry ingredients elevated by technique—roasting and using pasta water.
This recipe is also forgiving in timing. If the pasta and broccoli finish at slightly different times, the skillet stage is very short—just long enough to warm everything and let the goat cheese melt. That makes it a reliable midweek meal, or a simple weekending dinner if you want something comforting without a long ingredient list.
Refrigerate, Freeze, Reheat
Storage is straightforward, but texture changes when refrigerated or frozen because goat cheese firms up and roasted broccoli will lose crispness.
- Refrigerate — Store leftovers in an airtight container for up to 3 days. Add a splash of water or a teaspoon of olive oil before reheating to loosen the sauce.
- Freeze — I don’t recommend freezing this dish with goat cheese; the texture of the cheese and roasted broccoli degrades. If you must freeze, omit the goat cheese, freeze the pasta and veg, and add fresh goat cheese when reheating.
- Reheat — Gently reheat in a skillet over medium-low heat with a tablespoon or two of reserved pasta water or olive oil, tossing until warmed and creamy. Microwaving works; add a splash of water and heat in short intervals, stirring between each.
Popular Questions
Can I use broccoli rabe or another green?
Yes. Broccoli rabe will be more bitter and cook faster; blanch or roast briefly. Adjust roasting time so it doesn’t overcook. Tender greens like spinach should be added at the end and wilted briefly in the skillet.
What if my sun-dried tomatoes are packed dry, not in oil?
Rehydrate them in hot water for 10–15 minutes, drain, and reserve a tablespoon of good olive oil for the pan. The flavor will be slightly different but still delicious.
How much pasta water will I actually use?
Start with a few tablespoons and add up to the reserved ½ cup as needed. You’ll likely use less than half of it. The goal is a silky coating, not a soupy sauce.
Can I double the recipe?
Yes. Use a larger baking sheet so broccoli remains in a single layer, and a large pot and skillet so everything heats evenly.
See You at the Table
This is a recipe I return to because it’s fast, flavorful, and flexible. The math is simple: roast, boil, toss, and finish with cheese and pasta water for a sauce that clings to each bite. It’s one of those meals you can make on a Tuesday and feel proud to serve on a small dinner gathering.
If you try it, taste as you go and trust small adjustments—especially with salt and the amount of pasta water. And if you have leftover roasted broccoli or a jar of sun-dried tomatoes, this is a perfect use. Come back and tell me how you customized it; I love hearing new variations.
Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes
Ingredients
Ingredients
- 4 cupsbroccoli florets2 heads
- 3 clovesgarlic
- 1 tablespoonolive oil
- Salt and black pepperto taste
- 8 ounceswhole wheat pastawe used orecchiette
- 16 oz jar sun-dried tomatoes in oil
- 2 ouncesgoat cheese
Instructions
Instructions
- Preheat the oven to 400°F (200°C). Spread 4 cups broccoli florets and 3 whole garlic cloves on a large baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Season with salt and black pepper to taste and arrange in a single layer. Roast until the broccoli is tender and edges are lightly browned, 15–20 minutes. Remove from the oven and let cool slightly.
- While the broccoli roasts, bring a large pot of salted water to a boil and cook 8 ounces whole wheat pasta according to package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta and set it aside.
- Open the 16 oz jar of sun-dried tomatoes in oil. Pour the jar oil into a small bowl and set the bowl aside. Drain the tomatoes in a strainer and roughly chop them. Peel and roughly chop the roasted garlic cloves (they will be soft).
- Heat a large skillet over medium heat and add a little of the reserved sun-dried-tomato oil to coat the pan. Add the chopped roasted garlic and cook briefly until fragrant. Add the roasted broccoli and chopped sun-dried tomatoes and stir, cooking just until heated through.
- Add the drained pasta to the skillet. Crumble 2 ounces goat cheese over the pasta and gently stir to combine. Add some of the reserved pasta water a little at a time, stirring, until the goat cheese melts and forms a creamy sauce that coats the pasta.
- Taste and adjust seasoning with salt and black pepper as needed. Serve warm.
