Goat Cheese Pasta

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Simple and delicious are the best ways to describe this pasta dish. Goat cheese has a wonderful tangy bite to it that makes for such a wonderful sauce. Goat Cheese Pasta is going to be a favorite at your dinner table just like it was at mine. This is a perfect weeknight meal because it is easy and quick to pull together.

Goat Cheese Pasta

I used orecchiette pasta, but you can use any small or “short” pasta with this sauce. I like the orecchiette because it holds sauces well. It is also a thicker pasta so it holds up to the richness of this sauce. If you can’t find that particular type of pasta look for something with “ribbing” or texture on them. I don’t like “cooked” spinach – that’s why I add it right at the last moment of making this dish. It does not get slimy or icky at all – keeping its bright green color and flavor.

Goat Cheese Pasta

I made a delicious homemade Rosemary Focaccia (check out my Instagram to see where I got the recipe @homemadeonaweeknight). You could do any sort of breadstick, roll, or go green with a salad – if you need a side dish.

Goat Cheese Pasta

Now Let’s Get Cookin’!


Goat Cheese Pasta

Sausage and spinach in a creamy goat cheese sauce over orecchiette.
Course Main Course
Cuisine American, Italian
Keyword cheese sauce, goat cheese, Pasta, pasta dishes, Sausage, spinach
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6


  • lb Ground Italian Sausage
  • 2 lb Orecchiette Pasta
  • 1 lb Goat Cheese
  • 1 cup Fresh Spinach chopped
  • 1 tbsp Lemon Juice
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Tarragon
  • 3 Garlic Cloves minced
  • ½ White Onion minced
  • 1 cup Heavy Cream
  • 1 cup Chicken Broth


  • Prepare all of the ingredients. Start water boiling for pasta.
  • In a large saucepan over medium-high heat, add sausage. Crumble and cook until no longer pink. Remove sausage from pan, reserving grease. Reduce heat to medium and add onions, garlic and seasonings. Saute for 4 minutes.
  • Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water.
  • Add goat cheese to onions and garlic. Crumble and stir until melted. Stir in heavy cream and lemon juice. Let cook 2 minutes then add chicken broth. Return sausage to pan and combine. Add cooked pasta to pan and toss to evenly coat. Lastly, remove pan from heat and stir in spinach.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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