Pasta smothered in a tangy goat cheese cream sauce gets a burst of bright sweetness when topped with slow roasted cherry tomatoes.
This stunning goat cheese pasta dish is so easy to prepare and looks absolutely gorgeous. The slow roasted cherry tomatoes add a pop of colour to this creamy and white pasta dish as well as a burst of flavour. This recipe is all about finding that balance with tang: the sharpness of the lemon and the tang of the goat cheese is balanced with the heavy cream. Slow roasting the tomatoes with balsamic vinegar brings out a sweetness of flavour that mellows the sharp acid of the tomatoes and vinegar. When combined, the pasta and balsamic roasted tomatoes create a complex layer of flavours that is sure to delight. I know you will love this dish as much as I do!
Ingredient Notes
Pasta: Here I have chosen to use linguine, but you could really use any pasta you prefer. Long or short noodles will work.
Goat Cheese: Use a fresh, soft goat cheese. The soft, crumbly and creamy texture of goat cheese is perfect for melting into this cream sauce. It adds flavour and contributes to the richness of the sauce.
Heavy cream: Heavy cream will form the base of this sauce and is necessary for mellowing out the tang from the goat cheese.
Lemon: You will use both the zest and juice of one lemon. You want to be careful not to use too much lemon since the goat cheese is also quite tangy, but this sauce does benefit from a punch of that bright, citrus flavor.
Fresh Basil: It’s worth it to get fresh basil for this recipe – the aroma of fresh basil is strong enough to match the other flavours. In a pinch you could substitute dried basil in the sauce but you’ll need to lower the amount.
Cherry Tomatoes: Any small cherry or grape tomatoes will work here.
Balsamic vinegar: A good quality balsamic vinegar of Modena, sometimes called Aceto Balsamico di Modena, from your grocery store is perfectly fine to use.
Garlic: Prepare thinly sliced or minced fresh garlic. I found that the roasting time for the tomatoes wasn’t long enough to fully cook and soften whole garlic cloves. And of course, you could sub dried garlic powder if necessary.
How to Make Goat Cheese Pasta with Balsamic Roasted Tomatoes
The first step in this recipe is to get the tomatoes roasting. By the time they are done your goat cheese pasta will be finished and ready to go!
Arrange the cherry tomatoes in a shallow roasting pan and drizzle the olive oil and balsamic over top. Roll the tomatoes around to cover them in the oil and vinegar.
Sprinkle over the sliced garlic and season generously with kosher salt and pepper to taste. Roast until the tomatoes are very soft and just starting to darken.
Meanwhile, bring a large pot of water to a boil. Season the water generously with kosher salt. Prep the rest of your ingredients while the water comes to a boil. Zest and juice the lemon and chop the fresh basil. Add the pasta to the boiling water and cook according to package instructions.
In a wide skillet add the heavy cream, the goat cheese, the lemon zest and juice. Bring to a simmer and cook on medium low, stirring, until the goat cheese has melted into the cream. Season with kosher salt and pepper. Keep on low heat until you are ready to add the pasta.
When the pasta is cooked, add it to the sauce in the skillet. The best way is to lift the pasta out of the cooking water with tongs and add it directly to the sauce since you will need to add some of the pasta cooking water. If you want to drain the pasta, then scoop out about a cup of the cooking water and set it aside.
Toss the pasta in the sauce, adding about half a cup of the pasta water to thin it out. Taste and adjust the seasoning. Add the fresh basil and toss together. Serve the goat cheese pasta topped with the balsamic roasted tomatoes and more fresh basil.
Pairing & Serving Suggestions
Pairing this pasta dish with a wine is a bit of a challenge. There is a fair amount of acid here in both the sauce and the balsamic roasted tomatoes which can present a challenge with wine pairing. Sauvignon Blanc is a classic pairing with goat cheese and would be a good choice. A dry Rosé would also be a good option. A more unexpected choice would be a sparkling wine. The Shipuchka Frizzante from Moraine Estate Winery in Penticton is a favourite of mine and I found it went excellently with this dish.
