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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’.
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.
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.
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
- 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
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Tomato Pasta with Goat’s Cheese Instructions:
- 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.
- Cook the pasta. Drizzle the cherry tomatoes with olive oil and season then plate in the oven for 10 minutes.
- 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…
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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
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.
Want more? Try these other vegetarian pasta recipes!
- Roasted Garlic Cashew Cream Pasta
- Sweet Potato Mac and Cheese
- Vegan Mushroom Lasagne Skillet
- Roasted Butternut Squash Pasta with Goat’s Cheese
- Butter Garlic Noodles with Breadcrumbs
- Creamy Mushroom Pasta with Thyme
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS TOMATO PASTA WITH GOAT’S CHEESE?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Use up the rest of the jar of roasted red peppers in this delicious soup
This creamy baked aubergine tastes amazing topped with goat’s cheese
Tomato Pasta with Goat's Cheese
- 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
- 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.
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