30 Minute Creamy Goat Cheese Pasta With Brussels

30 Minute Creamy Goat Cheese Pasta With Brussels

Recipe by JancCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 12 oz. Brussels sprouts

  • 12 oz. dry pasta of choice

  • 2 Tbsp. olive oil, divided

  • 1 Tbsp. unsalted organic butter

  • 1 medium shallot, thinly sliced

  • 4 garlic cloves, minced

  • 1 tsp. kosher salt. divided

  • ¾ tsp. freshly ground black pepper, divided

  • 1 tsp. lemon zest plus 2 tsp. fresh lemon juice

  • 1 (4-oz.) log goat cheese, softened

  • 2 tsp. Dijon mustard

  • ½ cup sun-dried tomatoes packed in oil, drained

  • ½ cup fresh basil leaves


  • Trim and halve one half of the Brussels sprouts. Use a mandoline or knife to thinly slice or shred remaining half; set aside.
  • Cook pasta according to package instructions until al dente. Reserve 1¼ cups pasta water and drain remaining.
  • While pasta cooks, heat 1 Tbsp. of the oil and butter in a large high-sided skillet over medium-high. Add halved Brussels sprouts (reserve shredded sprouts). Cook 4 to 5 minute, stirring occasionally, until golden-brown. Add remaining 1 Tbsp. oil, shredded Brussels, shallot, garlic, ½ tsp. of the salt, ¼ tsp. black pepper, and lemon zest to skillet. Cook 2 to 3 minutes, stirring occasionally, until shallots soften and garlic becomes aromatic.
  • Combine goat cheese, Dijon mustard, lemon juice, remaining ½ tsp. salt and black pepper, and reserved 1¼ cups pasta water to a food processor or blender; blend until smooth.
  • Add cooked pasta, goat cheese sauce, and sun-dried tomatoes to skillet with vegetables; toss to coat. Cook 2 more minutes, stirring often to allow sauce to coat noodles. Stir in basil right before serving.
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