Tomato Pasta with Goat’s Cheese

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This tomato pasta has a creamy tomato and roasted pepper sauce with plenty of melted goat’s cheese for a comforting and impressive vegetarian dinner.

This is my exact dream dinner. It’s easy, tasty and looks like it takes way more effort than it actually does. It would be perfect for a Valentine’s Day dinner too, just sayin’.

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Overhead shot of tomato pasta with greens and parmesan

Side shot of tomato pasta in a white bowl on a marble background

Pasta recipes are always my go to for easy dinners. There’s so many different ways to serve it and it can be ready in minutes which is honestly my number one requirement most weeknights.

What’s even better is when a pasta dish is both quick and impressive enough for a date night or dinner party dish. That’s exactly what you’ve got with this tomato pasta with goat’s cheese.

The first time I made this I couldn’t believe how good it tasted when it had taken so little effort to throw together. It was a random Tuesday, Will had a friend over so I made the three of us dinner and it made me so happy to be able to serve up something that tasted this good after a long day at work.

Side on shot of tomato pasta in white bowls on a marble background

White bowl of tomato pasta with greens on a marble background

I love a good tomato pasta sauce but I wanted to add another flavour so I blended up some jarred roasted red peppers into the sauce along with a big bunch of basil and it just came out so incredibly flavourful.

Once the pasta is cooked and the sauce is blended up then I just chucked everything back into the saucepan with plenty of goat’s cheese and stirred until melted.

Oh and don’t forget the cherry tomatoes I roasted up with plenty of salt and pepper while the pasta was cooking. They just start to collapse and burst and then I stirred them through the pasta just before serving and they honestly add so much to the dish.

Overhead shot of tomato pasta in white bowls on a marble background

Close up of tomato pasta with greens and parmesan in a white bowl on a marble background

Tomato Pasta with Goat’s Cheese Ingredients:

  • Pasta: Your choice of shape, I went with conchigle
  • Sauce: This is a super simple tomato sauce made up of olive oil, garlic, chopped tomatoes, roasted red peppers and fresh basil. Use up leftover peppers in this roasted red pepper soup
  • Cherry Tomatoes: These are roasted until soft and sweet which is my favourite way to use tomatoes in the winter when they’re normally pretty flavourless
  • Goat’s Cheese: Even if you think you’re not a fan I swear you’ll like it in this dish, it just adds that slight tanginess to the sauce. If you want more ideas on how to use goat’s cheese try this baked aubergine recipe

Side on shot of tomato pasta in white bowls on a marble background

Overhead shot of tomato pasta with greens and parmesan in a white bowl

Tomato Pasta with Goat’s Cheese Instructions:

  1. Heat the oven. Fry the garlic in a little olive oil then pour in the chopped tomatoes and bring to a simmer. Pour the tomatoes into a blender, add the peppers and basil and blend until smooth.
  2. Cook the pasta. Drizzle the cherry tomatoes with olive oil and season then plate in the oven for 10 minutes.
  3. Pour the sauce back into a saucepan over a medium heat, add the pasta then stir through the goat’s cheese. Add the roasted tomatoes and stir again before serving.

Equipment you need to make this recipe…

White bowl of tomato pasta with green on a marble background

Overhead shot of tomato pasta with greens and parmesan in a white bowl

Tomato Pasta with Goat’s Cheese Variations:

  • Add protein: If you want to bulk out this meal even more then try adding some cooked chicken when you serve it or even some meatballs would work
  • Use a different cheese: If you aren’t convinced by the goat’s cheese then try a different cheese, mascarpone would work really well
  • Add some greens: Some fresh spinach leaves would be perfect stirred through before serving

Side on shot of tomato pasta in white bowls with forks and a jug in the background

White bowl of tomato pasta with greens on a marble background

Can tomato pasta sauce be frozen?

This tomato sauce would be a great one for freezing. Make up a batch of the tomatoes blended with roasted peppers and basil, leave to cool then freeze. When you’re ready to use just defrost then put into a pan with pasta and continue with the rest of the recipe.

Can tomato pasta be eaten cold?

This recipe works really well for leftover eaten hot or cold the next day.

Side on shot of tomato pasta in a white bowl with water and parmesan in the background

White bowl of tomato pasta with greens in the foreground

Expert tips for making tomato pasta:

  • To meal prep this recipe you can complete step one of the recipe ahead of time and store the sauce in the fridge until ready to use
  • If you want to bulk out this recipe then add extra vegetables, spinach or asparagus would be really good
  • Store any leftovers in an airtight container in the fridge for up to 3 days
  • If you want to reheat this pasta you can do so in the microwave
  • To make this recipe gluten free use your favourite brand of gluten free pasta

Want more? Try these other vegetarian pasta recipes!

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Overhead shot of tomato pasta in white bowls on a marble background

Tomato Pasta with Goat's Cheese

This tomato pasta has a creamy tomato and roasted pepper sauce with plenty of melted goat's cheese for a comforting and impressive vegetarian dinner.
5 from 8 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 508kcal
Author: Amy Fulwood

Ingredients

  • 400 g Pasta
  • 2 tbsp Olive Oil
  • 2 cloves Garlic
  • 1 400g tin Chopped Tomatoes
  • 2 Roasted Red Peppers from a jar
  • 30 g Fresh Basil
  • 250 g Cherry Tomatoes
  • 60 g Goat's Cheese

Instructions

  • Heat the oven to 220°C/430°F. Heat half the oil over a medium heat and add the garlic, cook for about 30 seconds. Add the tin of chopped tomatoes, stir together and bring to a simmer. Turn off the heat and pour the sauce into a blender and add the roasted peppers and basil, blend until smooth.
  • Cook the pasta according to packet instructions, drain. Put the cherry tomatoes on a baking sheet and drizzle with the rest of the olive oil and season then put them in the oven for 10 minutes.
  • Put the sauce in a pot and heat over a medium heat. Add the pasta and stir to coat then add the tomatoes and goat's cheese.
Nutrition Facts
Tomato Pasta with Goat's Cheese
Amount Per Serving
Calories 508 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 6mg 2%
Sodium 465mg 19%
Potassium 596mg 17%
Total Carbohydrates 82g 27%
Dietary Fiber 4g 16%
Sugars 6g
Protein 17g 34%
Vitamin A 21.4%
Vitamin C 41.2%
Calcium 10.3%
Iron 18.7%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.
  • Meal Prep: To meal prep this recipe you can complete step one of the recipe ahead of time and store the sauce in the fridge until ready to use
  • If you want to bulk out this recipe then add extra vegetables, spinach or asparagus would be really good
  • Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days
  • Reheat: If you want to reheat this pasta you can do so in the microwave
  • Gluten Free: To make this recipe gluten free use your favourite brand of gluten free pasta
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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14 Comments

  • Reply
    lola@cheflolaskitchen
    15/01/2019 at 9:11 PM


    Pasta is my go-to recipe as well! It surely tastes great with any kind of additions. Trying this at the soonest Amy.

    • Reply
      Amy
      15/01/2019 at 10:33 PM

      Thanks Lola!

  • Reply
    Erica Schwarz
    15/01/2019 at 9:31 PM


    I wish I liked goat cheese, I really do. Maybe in a saucy pasta recipe like this I might be converted!

    • Reply
      Amy
      15/01/2019 at 10:33 PM

      It’s pretty mild in this recipe, just adds that little tang!

  • Reply
    Colleen
    15/01/2019 at 9:44 PM


    This looks like a perfect weeknight dinner. Roasting the tomatoes is a great way to add so much flavour to the sauce. Yummy!

    • Reply
      Amy
      15/01/2019 at 10:32 PM

      Thanks Colleen!

  • Reply
    Andrea Metlika
    15/01/2019 at 9:51 PM


    Super delicious pasta! Love the addition of goat cheese.

    • Reply
      Amy
      15/01/2019 at 10:32 PM

      Thank you 🙂

  • Reply
    Noelle
    15/01/2019 at 10:13 PM


    This recipe is to die for!! thank you.

    • Reply
      Amy
      15/01/2019 at 10:32 PM

      Thanks Noelle!

  • Reply
    Courtney
    15/01/2019 at 10:41 PM


    This sounds really lovely!! When I am looking to eat pasta, I usually want a recipe like this – quick and easy and full of flavour!

    • Reply
      Amy
      16/01/2019 at 9:15 PM

      Thanks Courtney 🙂

  • Reply
    Ben R
    23/01/2019 at 8:41 PM


    Wow – this was amazing thanks so much for sharing! Loved it! Added some roast chicken breast which just topped it off for me plus wilted spinach. Brill!

    • Reply
      Amy
      23/01/2019 at 9:33 PM

      Thank you so much Ben, I’m so happy you loved the recipe 🙂

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