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This roasted tomato goat cheese pasta is made with sweet roasted tomatoes, creamy goat cheese, and fresh lemon juice. A great vegetarian pasta dish to serve on a weeknight!
Tomato season is so short, and it’s so sad when it’s over!
Luckily, in this roasted tomato goat cheese pasta, we roast the tomatoes, concentrating their flavor and bringing out their sweetness, so it’s perfect for any season.
This recipe is also a great use for my Slow Roasted Cherry Tomatoes or my On The Vine Roasted Tomatoes.
This recipe combines sweet tomatoes, creamy goat cheese, fresh herbs, and bright lemon to make the perfect sauce for the angel hair pasta.
It’s a deliciously satisfying vegetarian pasta dish that’s quick to throw together any night of the week, and will please the whole family!
Trust me, you’re going to love the flavors of this roasted tomato goat cheese pasta!
Ingredients for roasted tomato goat cheese pasta
- Goat cheese – Goat cheese is creamy and salty, and melts beautifully in the pasta.
- Lemon juice – Lemon juice adds a burst of citrus.
- Herbs – Fresh basil and thyme add an herbaceous kick.
- Cherry tomatoes – These cherry tomatoes turn into sweet flavor bombs when roasted.
- Angel hair pasta – I’ve used angel hair pasta here, but feel free to use your favorite strand pasta.
- Unsalted butter – Butter is our fat of choice here, that helps bring together the sauce.
- Garlic – A classic addition that will add earthiness to the dish.
Adding protein to pasta
If you’d like to pump up the protein, there are some great and easy ways to do so!
To keep this dish vegetarian, you could add a can of rinsed and drained white beans. Beans are a great source of protein!
If you’d like to add some meat, using shredded chicken from a pre-made rotisserie chicken from your local grocery store is fast and simple!
Types of tomatoes
There are so many different kinds of tomatoes at the grocery store, that it’s hard to decide which ones to use.
I’ve used cherry tomatoes here because they’re easy to just toss on a baking sheet and pop into the oven.
But if the cherry tomatoes at your local grocery store aren’t looking that great, you can always use grape tomatoes, or even quartered Roma tomatoes.
If it’s summertime where you are and you’re looking to make this make sure to check out your local tomato stands. So many wonderful varieties of tomatoes are available at small fruit stands.
Plus, bonus points if you can get your hands on some heirloom tomatoes to make my Summertime Tomato Sandwich!
Storage and leftovers of tomato goat cheese pasta
Leftovers can be stored in an airtight container and kept in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe dish, covered loosely with a damp paper towel, and heat for 2-3 minutes or until heated thoroughly.
More pasta recipes
- Want another vegetarian dish? Try my Ratatouille Pasta.
- Love zucchini noodles? Try my Summer Chicken Parmesan with Zoodles.
- Need something with seafood? Try my Pasta with Shrimp and Feta.
- Craving alfredo? Try my Cajun Shrimp Alfredo.
Roasted Tomato Goat Cheese Pasta
Ingredients
- 1 pint cherry tomatoes
- 2 tablespoons olive oil, divided
- 2 garlic cloves, minced & divided
- 1 teaspoon fresh thyme, minced
- 8 ounces angel hair pasta
- 4 tablespoons butter
- 1 lemon, juiced
- 1/2 teaspoon crushed red pepper flakes
- 2 ounces cold goat cheese, crumbled
- Fresh basil, for garnish
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper or aluminum foil.
- Add the tomatoes, 1 tablespoon olive oil, 1 minced garlic clove, and minced thyme to the baking sheet. Season with salt and pepper to taste. Toss to combine.
- Bake the tomatoes for 15-18 minutes, or just until they begin to burst.
- While the tomatoes roast, cook the pasta to al dente in salted boiling water according to the time on the package.
- When the pasta is al dente, remove ⅓ cup of the starchy pasta water and then drain the remaining water and set the pasta aside.
- In a large skillet set over medium heat, add the remaining tablespoon of olive oil and the remaining minced clove of garlic. Cook for 1-2 minutes, or just until the garlic is fragrant.
- Add the butter, lemon juice, and red pepper flakes.
- Once the butter has melted, add the reserved pasta water and stir to combine. Cook for 2-3 minutes, or until the sauce has thickened slightly.
- Add the pasta to the sauce and toss to combine. Season with salt and pepper to taste.
- Add the tomatoes on top of the pasta and crumble over the goat cheese. Garnish with fresh basil and enjoy.
- Store any leftover pasta in an airtight container in the fridge for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
