Description

This Creamy Goat Cheese Spinach Pasta is a delightful vegetarian dish featuring farfalle pasta tossed in a luscious, garlicky white wine sauce with fresh spinach, cherry tomatoes, and tangy goat cheese. Enhanced with sage and a hint of lemon, this recipe offers a perfect balance of creamy and fresh flavors, making it ideal for a cozy dinner or a light lunch.

Ingredients

Scale

Pasta

1 lb farfalle pasta

Sauce

3 cloves garlic, minced
2 tablespoons unsalted butter
1 tablespoon all purpose, unbleached flour
1/4 cup white wine (chardonnay)
1/2 cup skim milk
6 tablespoons vegetable or chicken broth
Juice of half a lemon
6 sage leaves, minced

Vegetables and Cheese

2 cups baby spinach
8 ounces cherry tomatoes, halved
2 ounces goat cheese, crumbled

Seasoning

Coarse salt, to taste
Fresh ground black pepper, to taste

Instructions

Cook Pasta: Cook farfalle pasta according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water before draining. Set pasta aside.
Sauté Garlic: In a large skillet, melt the butter over medium-high heat. Add minced garlic and sauté for about one minute until fragrant but not browned.
Make Roux: Stir in the flour and cook the mixture for 1-2 minutes until it turns a light golden color, which helps cook out the raw flour taste.
Deglaze Pan: Pour in the white wine, scraping any browned bits off the bottom of the skillet to incorporate all the flavors into the sauce.
Add Broth & Simmer: Pour in the vegetable or chicken broth, stir well and bring the liquid to a boil. Reduce heat to simmer and cook for 2-3 minutes until the sauce thickens slightly.
Add Milk: Slowly add the skim milk, stirring continuously to combine. Let the mixture come back to a gentle simmer.
Add Greens and Herbs: Stir in baby spinach, lemon juice, and the minced sage leaves. Cook for 2-3 minutes until the spinach wilts and the sauce thickens a bit further. Season with salt and freshly ground pepper to taste. Remove from heat.
Combine Pasta and Sauce: Add the cooked pasta, reserved pasta water, cherry tomatoes, and crumbled goat cheese to the skillet. Gently toss everything together until the pasta is warmed through and the ingredients are coated evenly with the sauce.
Garnish and Serve: Garnish with remaining minced sage and more fresh black pepper if desired. Serve warm or chilled according to your preference.

Notes

Using reserved pasta water helps adjust sauce consistency and makes it silky.
You can substitute goat cheese with cream cheese or ricotta for a milder flavor.
For a richer sauce, replace skim milk with whole milk or cream.
White wine can be omitted or replaced with extra broth for a non-alcoholic version.
This dish can be served warm or cold, making it perfect for meal prep or picnics.
Add toasted pine nuts or walnuts for extra crunch.
Use gluten-free pasta to make this dish gluten-free if needed.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing, Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 310mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 12g
Cholesterol: 15mg

Keywords: goat cheese pasta, spinach pasta, creamy pasta recipe, vegetarian pasta, farfalle recipe