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Pasta with Goat Cheese and Spinach

Do you like goat cheese? If you do, this ones for you! If not, read below. Now, I know that goat cheese has a tangy and tart flavour that everyone may not like, but when used in this pasta recipe it creates a creamy sauce with the spinach, basil, garlic, onions and Parmigiano-Reggiano. The flavours all compliment each other perfectly. So, even if you aren’t a fan of goat cheese, I still think you should try this recipe, you may love it!


Recipe by: Mark Calaminici | Food Loves Company

Serves 4


3 tbsp extra virgin olive oil

½ small sweet onion, finely chopped

1-2 garlic cloves, thinly sliced or chopped

1-2 tbsp unsalted butter

Salt, to taste

Freshly cracked pepper, to taste

Chili flakes, to taste

200g Goat cheese, broken up into pieces

1 lb rigatoni pasta

150g fresh spinach, finely chopped

8g (8-10 leaves) fresh basil, chiffonade or torn

1 lemon wedge, juiced

30g Parmigiano-Reggiano, finely grated


1. In a large pasta pan or frying pan on low-medium heat, add extra virgin olive oil and onions. Saute until onions have softened. Add garlic, butter, chili flakes and season with salt and freshly cracked pepper. Once garlic is tender, bring heat to low. Add goat cheese and let melt, stirring occasionally.

2. Cook the rigatoni in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.

3. Add pasta to the pan with a ladle of pasta water. Continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Add the spinach, basil, lemon juice and mix and toss. Turn off the heat or remove the pan from the heat and add the Parmigiano-Reggiano, a handful at a time and then mix and toss to incorporate into the pasta. You should end up with a smooth silky and creamy sauce. Enjoy!

Until next time, ciao!


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