This creamy pasta with goat cheese only uses one pot, and it's packed with nutrition from spinach, artichokes, and mushrooms. It's the perfect easy weeknight dinner.

On to the recipe!

Cook the Pasta

Boil 5 quarts of water, and salt liberally. Add the pasta and cook for 8-9 minutes or until Al dente. Drain most of the water from the pasta, leaving about 1 cup in with the pasta.

To keep this one-pot with no strainers for the pasta, I used a pot that has a built-in strainer in the lid. You can also carefully hold the lid over the pasta while draining the water. Make sure to leave some water in the bottom, as it will mix into the goat cheese sauce as we make it in the same pot and make this pasta extra creamy.

Make the Sauce

Return the pot to the stove and turn the heat to medium. Add the goat cheese, artichoke, mushrooms, basil, garlic, and lemon, and stir continuously while the cheese melts and the mushrooms soften. Add in the spinach, and stir until it is wilted and distributed evenly in the sauce.

Now to make the easiest goat cheese pasta sauce ever. Well, I used goat cheese, but feta and cream cheese both work too for easy, creamy one-pot pasta. If you want to cut down on seasonings, you can also buy goat cheese that is already flavored with garlic and herbs. As for the veggies, you can also add whatever you want in this step, but artichokes, mushrooms, and spinach all taste so good together!

And that's that! It couldn't be any easier or faster than this one-pot goat cheese pasta.

Pasta with Goat Cheese Recipe

Download the recipe here

Servings: 6

Active time: 5 minutes

Total time: 25 minutes

Ingredients:

• 1lb pasta, uncooked
• 10oz goat cheese
• 2 cups artichoke hearts, quartered
• 2 cups mushrooms, sliced
• 1 Tbsp basil, dried
• 1 Tbsp garlic, minced
• 1 tsp lemon rind
• 5 oz baby spinach

Method:

1. Boil 5 quarts of water, and salt liberally. Add the pasta and cook for 8-9 minutes or until Al dente. Drain most of the water from the pasta, leaving about 1 cup in with the pasta.
2. Return the pot to the stove and turn the heat to medium. Add the goat cheese, artichoke, mushrooms, basil, garlic, and lemon, and stir continuously while the cheese melts and the mushrooms soften.
3. Add in the spinach, and stir until it is wilted and distributed evenly in the sauce.

See Nutrition Info

Nutrition Facts
Servings: 6
Amount per serving
Calories	454
% Daily Value*
Total Fat 18.8g	24%
Saturated Fat 11.9g	60%
Cholesterol 105mg	35%
Sodium 223mg	10%
Total Carbohydrate 46.8g	17%
Dietary Fiber 2g	7%
Total Sugars 1.8g
Protein 25.2g
Vitamin D 84mcg	420%
Calcium 471mg	36%
Iron 5mg	28%
Potassium 451mg	10%

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About the Author

Hi! I'm Alexandra, and I've been cooking and baking for about 12 years. My passion is making cheap, convenient, nutrient-dense food that still tastes amazing, and helping to perpetuate healthy eating habits without perpetuating diet culture. I want you to find recipes that make your body and your heart happy, without putting any food off limits, or making you feel guilty for loving delicious things.

By Alexandra Massengale