My sauce is not creamy; it just seems oily. What went wrong?

This is the classic sign that you either forgot to add the reserved pasta water, or you didn't toss the pasta vigorously enough. The hot, starchy pasta water is the essential emulsifier that binds the oil and cheese together into a creamy sauce. A good, strong toss is key!

Can I use a different type of pasta?

Yes! While orecchiette is perfect for scooping up the ingredients, this dish would also be wonderful with other short pasta shapes like fusilli, penne, or farfalle (bow-ties).

How can I make this Goat Cheese Pasta a heartier meal?

This dish is a fantastic vegetarian main, but it's also a perfect base for protein. It would be delicious with some leftover shredded rotisserie chicken, sautéed shrimp, or a can of rinsed and drained chickpeas tossed in at the end.

Goat Cheese Pasta: The #1 Ultimate 15-Minute Gourmet Recipe

The Ultimate 15-Minute Goat Cheese Pasta with Mixed Greens

A very quick and light vegetarian pasta dish that comes together in minutes. Hot, freshly cooked orecchiette pasta and a splash of the starchy pasta water are tossed with Mediterranean-style mixed greens, chopped sun-dried tomatoes, crumbled goat cheese, and grated Parmesan. The heat from the pasta wilts the greens and melts the cheeses to create a simple, creamy, and flavorful sauce.

Author: Evelyn
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1-2 servings 1x
Category: Main Course
Method: Boiling, Tossing
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

1 cup dried orecchiette pasta
2 cups Mediterranean-style mixed salad greens
2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
1 tablespoon goat cheese, crumbled
2 tablespoons grated Parmesan, plus more for garnish
Pinch salt
Pinch freshly ground black pepper

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Instructions

Bring a medium pot of salted water to a boil over high heat.
Add the orecchiette pasta and cook for 8 to 10 minutes, or until al dente, stirring occasionally.
Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta.
In a medium serving bowl, combine the salad greens, chopped sun-dried tomatoes, crumbled goat cheese, and 2 tablespoons of Parmesan.
Add the hot, drained pasta to the bowl along with the 1/2 cup of reserved pasta water.
Toss everything together to combine and wilt the greens.
Season with a pinch each of salt and pepper, or to your personal taste.
Garnish with additional grated Parmesan, if desired, and serve immediately.

Notes

Reserving the starchy pasta water is a crucial step; it combines with the cheeses to create a light and creamy sauce without adding any cream.
The residual heat from the freshly cooked pasta is what wilts the salad greens.
This is a very fast one-bowl meal, perfect for a quick weeknight dinner.

Nutrition

Serving Size: 1 serving (entire recipe)
Calories: 650-750
Sugar: 10-15 g
Sodium: 800-1000 mg (plus salt to taste)
Fat: 25-30 g
Saturated Fat: 10-14 g
Trans Fat: 0 g
Carbohydrates: 80-90 g
Fiber: 8-12 g
Protein: 25-30 g
Cholesterol: 40-60 mg

Find it online: https://cookupjoy.com/goat-cheese-pasta/