Creamy, rich and hearty, this goats cheese pasta is simple and easy to make for a tasty family meal. Made with simple ingredients, it's ready to serve in less than 30 minutes.
Mix up your weeknight dinners with this yummy goats cheese pasta sauce.
Made with ground beef and fresh veggies, this is one comforting and flavorful pasta recipe.
Goats cheese is mixed into a rich tomato sauce and stirred into freshly cooked pasta for a meal that's ready to serve in less than half an hour.
Made with all natural ingredients, it's a great tasting healthier alternative to the store-bought jars of pasta sauce, with no added sugar or any preservatives.
For more beef pasta recipes, be sure to check out my Beef and Tomato Pasta Bake and Cheesesteak Stuffed Pasta Shells.
Ingredients
- Pasta: Use any dried pasta you like for this recipe. I used a corn pasta which is gluten-free. You can use regular, whole wheat or any other GF variety.
- Oil: For cooking. I used olive oil, but any high heat oil will work well.
- Beef: Use lean ground beef for this recipe so that the dish isn't too fatty and oily. Use grass fed beef if you are able.
- Vegetables: Onion, garlic and bell pepper. You can use any colored bell pepper you like.
- Passata: Passata is made of strained and crushed tomatoes and creates a wonderfully rich tomato sauce. Use an organic one if you can.
- Goats cheese: Goats cheese adds a wonderful creamy texture to this pasta sauce. It adds a delicious tart and tangy flavor to the dish.
How to make beef and goats cheese pasta
Be sure to scroll down for the full recipe!
- Brown the beef (photo 1).
- Soften the vegetables (photo 2).
- Add the beef, passata and goats cheese to the veggies (photo 3).
- Stir together to melt the cheese (photo 4).
- Add in the cooked pasta (photo 5) and stir to combine.
Recipe Variations
This goats cheese pasta is pretty delicious as it is, but you can easily make it your own.
- Swap out the ground beef. You can make this pasta with ground chicken, turkey or pork, or, make it vegetarian by using plant-based 'meat' crumbles.
- Add in more veggies. If you have vegetables in your fridge that you need to use up, feel free to throw them in! Mushrooms would make a great addition.
- Add in some extra seasonings. I kept this recipe simple and just use salt and pepper to season the dish, but feel free to add in some dried herbs if you like. Add in a little cayenne if you like things on the spicy side.
Frequently Asked Questions
Passata is made from skinless and de-seeded strained tomatoes, and it's wonderfully smooth and rich. You can usually find it with canned goods in the grocery store, next to canned tomatoes and tomato paste.
If you can't find passata, you can use canned crushed tomatoes. They won't have been seeded, but other than that they are essentially the same thing. They will require a slightly longer cooking time to break down into a sauce, whereas passata already has a thick sauce consistency.
This dish is delicious served warm right out of the pot, but any leftovers will keep well in the fridge for up to 4 days. Reheat it on the stovetop on a medium low heat to heat it through to serve. You may want to add in a few tablespoons of water when you reheat to loosen the sauce up a little.
Serving Suggestions
A big bowl of this goats cheese pasta is perfect on it's own for a nice hearty meal, and if you are feeling super hungry, serve it up with some crusty or garlic bread or a caprese salad.
When you serve the pasta, grate over some fresh parmesan and sprinkle over some chopped parsley.
Recipe Notes and Tips
- Cook the pasta is salted water to add flavor right from the beginning.
- Cook the pasta al dente. The pasta will continue to cook once you have drained it and when it's added back to the sauce.
- Taste before serving and season with salt and pepper if required.
More Easy Pasta Recipes
- Chicken and Mushroom Pasta
- Lemon Salmon Pasta
- One Pot Pasta
- Vegetable Pasta Bake
- Buffalo Chicken Stuffed Shells
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Creamy Goats Cheese Pasta Sauce with Beef
Ingredients
Instructions
- Cook the pasta in boiling salted water according to package instructions. Drain and set to one side.
- As the pasta is cooking, heat the oil in a large skillet or pot on a medium high heat.
- Season the beef with salt and pepper and add it to the hot skillet. Brown the ground beef, breaking it up with a spoon as you cook it.
- Once browned, remove the beef from the skillet and let drain on kitchen paper.
- Remove the excess oil from the skillet and place back on the heat.
- Add the chopped onions, garlic and bell pepper to the skillet with a little salt and pepper and cook until softened.
- Add the beef back to the skillet, along with the passata and goats cheese.
- Stir together and bring the skillet to a simmer, breaking up the goats cheese and stirring it no the sauce as it heats up.
- Once all the goats cheese has melted, add the cooked pasta to the sauce.
- Stir to combine, heat through and serve.
Notes
- Cook the pasta is salted water to add flavor right from the beginning.
- Cook the pasta al dente. The pasta will continue to cook once you have drained it and when it's added back to the sauce.
- Taste before serving and season with salt and pepper if required.
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