Creamy Goat Cheese and Herb Rigatoni
If you’re searching for a pasta dish that effortlessly combines rich creaminess with fresh, vibrant herbs, this Creamy Goat Cheese and Herb Rigatoni is your new go-to. It’s a luscious meal that feels indulgent but comes together quickly, making it perfect for weeknight dinners or casual entertaining. The tangy goat cheese melts into a velvety sauce, perfectly coating each ridged rigatoni piece, while fresh basil, parsley, and spinach add bursts of green and herby brightness. Whether you’re a seasoned cook or just starting out, this recipe brings a gourmet touch without fuss.
Why This Recipe Belongs in Your Rotation
This Creamy Goat Cheese and Herb Rigatoni recipe is a keeper for many reasons. First, it’s incredibly straightforward, requiring simple ingredients that come together in under 30 minutes. The dish balances creamy and fresh flavors beautifully, making it satisfying but not heavy. Goat cheese adds a subtle tang and depth that regular cream sauces often lack, while the mix of fresh herbs elevates the flavor profile with garden-fresh notes.
Additionally, it’s versatile — you can easily swap in your favorite herbs or add a handful of sautéed mushrooms or sun-dried tomatoes for extra dimension. The recipe also pairs well with a variety of sides, which makes it easy to customize depending on your mood or pantry staples. If you love comforting pasta dishes with a gourmet twist, this one should definitely find a spot in your recipe arsenal.
Ingredient Rundown
- 12 oz rigatoni pasta – The tubular shape and ridges of rigatoni make it perfect for holding onto the creamy goat cheese sauce.
- 1 cup goat cheese, crumbled – Adds a tangy, creamy base for the sauce, melting into luscious silkiness.
- 1 cup heavy cream – Creates richness and helps balance the tang of the goat cheese.
- 2 tablespoons olive oil – Used to sauté garlic and build flavor at the start.
- 3 cloves garlic, minced – Infuses the sauce with aromatic depth.
- 1/2 cup grated Parmesan cheese – Adds a salty, nutty finish to the sauce.
- 1 cup fresh spinach, chopped – Brightens the dish with earthy freshness and a pop of color.
- 1/4 cup fresh basil, chopped – Brings a sweet, peppery note that pairs beautifully with goat cheese.
- 1/4 cup fresh parsley, chopped – Adds herbaceous brightness and balances the richness.
- Salt and pepper to taste – Essential for seasoning and bringing all the flavors together.
Hardware & Gadgets
- Large pot – For boiling the rigatoni perfectly al dente.
- Large skillet or sauté pan – To make the creamy goat cheese sauce and wilt the greens.
- Wooden spoon or silicone spatula – For stirring the sauce smoothly without scratching your pan.
- Colander – To drain the pasta efficiently.
- Measuring cups and spoons – For precise ingredient portions.
Creamy Goat Cheese and Herb Rigatoni: From Prep to Plate
Step 1: Cook the Rigatoni
Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the rigatoni and cook according to package instructions until al dente, typically around 10-12 minutes. Reserve about a cup of pasta water before draining to help loosen the sauce later if needed.
Step 2: Sauté Garlic
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned. This step is crucial to infuse your sauce with aromatic depth.
Step 3: Build the Creamy Sauce
Lower the heat and pour in the heavy cream. Stir and let it warm gently for 2-3 minutes. Add the crumbled goat cheese and grated Parmesan, stirring continuously until the cheeses melt into a smooth, creamy sauce. If the sauce feels too thick, gradually add reserved pasta water a few tablespoons at a time until you reach the desired consistency.
Step 4: Add the Greens and Herbs
Toss in the chopped spinach, basil, and parsley. Stir just until the spinach wilts and the herbs release their fragrance, about 1-2 minutes. This keeps the herbs bright and fresh while marrying their flavors into the sauce.
Step 5: Combine Pasta and Sauce
Add the drained rigatoni directly into the skillet with the sauce. Toss gently but thoroughly to ensure every pasta piece is coated in that luscious creamy goat cheese mixture. Season with salt and freshly ground black pepper to taste.
Step 6: Serve and Enjoy
Plate your creamy masterpiece immediately while it’s warm and rich. For a little extra flair, garnish with a sprinkle of additional Parmesan or a few fresh basil leaves. This dish pairs wonderfully with a crisp salad or a crusty loaf of bread.
If you’re craving complementary flavors, you might also love the bright elements found in a Roasted Beet Goat Cheese Arugula Salad to balance the richness of this pasta. Or, for another creamy pasta variation, check out the Creamy Tomato Parmesan Penne. And if you want to amp up the herbaceous notes, consider pairing this with some Homemade Basil Pesto on the side.
Flavor-Forward Alternatives
- Swap spinach for baby kale or arugula for a peppery twist.
- Add sun-dried tomatoes for a burst of tangy sweetness.
- Stir in roasted pine nuts or toasted walnuts for crunch and nuttiness.
- Include sautéed mushrooms or caramelized onions for added umami depth.
- Use half-and-half instead of heavy cream for a lighter sauce variation.
Insider Tips
- Reserve pasta water before draining — it’s magic for adjusting sauce consistency and helps the sauce cling to the rigatoni.
- Use fresh herbs for the best flavor impact. Dried herbs won’t provide the same vibrant freshness.
- Be careful not to overcook the garlic; burnt garlic can add bitterness.
- For an extra creamy finish, stir in a little butter at the end if you like.
- Make sure to toss the pasta and sauce together off the heat to avoid curdling the cream.
How to Store & Reheat
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce and reheat gently in a skillet over low heat to prevent the sauce from separating. You can also microwave it covered, stirring halfway through to maintain creaminess.
Popular Questions
Can I use a different type of pasta for this recipe?
Absolutely! While rigatoni’s ridges and tubes are perfect for holding the creamy sauce, penne, fusilli, or even farfalle would work wonderfully too.
Is it possible to make this dish lighter without losing creaminess?
You can substitute half the heavy cream with whole milk or half-and-half, though the sauce will be slightly less rich but still creamy and delicious.
Can I prepare this recipe ahead of time?
You can prepare the sauce in advance and reheat it gently before tossing with freshly cooked pasta. However, it’s best to cook and toss the pasta just before serving for optimal texture.
What can I serve alongside creamy goat cheese and herb rigatoni?
This pasta pairs nicely with crisp salads, roasted vegetables, or even light soups. Consider trying a Roasted Beet Goat Cheese Arugula Salad for a refreshing contrast.
Serve with These
- Roasted Beet Goat Cheese Arugula Salad – A fresh, tangy side to complement the creamy pasta.
- Creamy Tomato Parmesan Penne – For when you want another creamy pasta to round out your meal plan.
- Homemade Basil Pesto – Add some vibrant herbal flavor as a spread or drizzle alongside.
- Crusty garlic bread – Perfect for mopping up every last bit of that luscious goat cheese sauce.
See You at the Table
This Creamy Goat Cheese and Herb Rigatoni is one of those dishes that feels like a warm hug on a plate. The balance of tangy goat cheese, fresh herbs, and tender rigatoni is simply irresistible. Give this recipe a try next time you want a comforting yet elegant pasta dinner that’s full of flavor and easy to pull together. Bon appétit!
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Creamy Goat Cheese and Herb Rigatoni
Ingredients
Equipment
Method
- Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the rigatoni and cook according to package instructions until al dente, typically around 10-12 minutes. Reserve about a cup of pasta water before draining to help loosen the sauce later if needed.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- Lower the heat and pour in the heavy cream. Stir and let it warm gently for 2-3 minutes. Add the crumbled goat cheese and grated Parmesan, stirring continuously until the cheeses melt into a smooth, creamy sauce. If the sauce feels too thick, gradually add reserved pasta water a few tablespoons at a time until you reach the desired consistency.
- Toss in the chopped spinach, basil, and parsley. Stir just until the spinach wilts and the herbs release their fragrance, about 1-2 minutes.
- Add the drained rigatoni directly into the skillet with the sauce. Toss gently but thoroughly to ensure every pasta piece is coated. Season with salt and freshly ground black pepper to taste.
- Plate your creamy masterpiece immediately while it’s warm and rich. Garnish with additional Parmesan or fresh basil leaves if desired. Serve with a crisp salad or crusty bread.
Notes
- Reserve pasta water before draining to adjust sauce consistency and help it cling to the rigatoni.
- Use fresh herbs for the best flavor; dried herbs won’t provide the same brightness.
- Avoid overcooking garlic to prevent bitterness in the sauce.
- For extra creaminess, stir in a little butter at the end of cooking.
- Toss pasta and sauce off the heat to avoid curdling the cream.
