Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes
This Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes is an easy, flavorful dish combining tangy cheese, crunchy roasted broccoli, and savory 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.