Creamy Pesto Goat Cheese Pasta is a quick vegetarian weeknight dinner recipe, done in less than 20 minutes from start to finish. This is an easy and quick pantry pasta dinner recipe that uses no cream to get a delicious creamy sauce.
½cupsun dried tomatoeschopped
1-2tablespoonsparmigiano reggianofreshly grated
Cook the pasta in salted water per instructions on the package to al dente.
While the pasta is cooking, add crumbled goat cheese and pesto to a large mixing bowl.
Drain and chop both the artichokes and the sun dried tomatoes. Set aside.
Before draining the pasta, reserve ½ cup of pasta water.
Once it has finished cooking, drain and add the hot pasta directly into the large mixing bowl with goat cheese and pesto. Immediately toss to coat, melting the goat cheese. Add 1-2 tablespoons of the reserved pasta water and continue to toss. If necessary, continue to add 1 tablespoon of pasta water until the desired consistency.
Toss in the artichokes and sun dried tomatoes and mix until combined. (This is also where you should add in any additional protein or cooked vegetables).
Divide into bowls and top with freshly grated parmigiano reggiano.
Be sure to reserve some pasta water to finish the sauce.
Already cooked protein or veggies can be added with the sun dried tomatoes and artichokes.
To reheat, add an extra spoonful of pesto before storing in the fridge. When you reheat, stir it together so it isn’t dry.
Creamy Pesto Goat Cheese Pasta https://smackofflavor.com/creamy-pesto-and-goat-cheese-pasta/