Goat Cheese & Sundried Tomato Pasta

Goat Cheese & Sundried Tomato Pasta

Prep Time


Cook Time



4 people

This pasta penne has a creamy tomato sauce that beautifully enhances the flavor of goat cheese.

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  • 2 cups penne pasta
  • 2 tablespoons extra virgin olive oil
  • 4-6 garlic cloves peeled & thinly sliced
  • 1/2 of medium-large onion thinly sliced
  • 1/8 teaspoon red chili pepper flakes
  • 1 cup chopped broccoli florets
  • 1/3 cup white wine
  • 1/3 cup sun-dried tomatoes; julienne cut (packed in oil).
  • 1/3 cup goat cheese
  • 1/4 cup of grated Parmesan cheese
  • 2-3 basil leaves, thinly sliced, or 2 teaspoons prepared pesto sauce
  • ground black pepper


  • 1 Heat olive oil in a large frying pan on medium-high for about 1 minute.
  • 2 Add sliced onions and garlic and reduce temperature to medium-low.
  • 3 Add the red chili pepper flakes.
  • 4 Saute for about 8-10 minutes, stirring occasionally, until garlic and onions caramelize.
  • 5 While the onions and garlic cook, fill a large pot 2/3 full with water and bring to a boil.
  • 6 Add pasta and cook about 9 minutes to al dente (slightly underdone).
  • 7 Add the chopped broccoli florets and sundried tomato to the pot.
  • 8 Continue cooking for one minute (10 minutes total).
  • 9 Remove from heat and drain in a strainer.
  • 10 Add drained penne, broccoli, & sun-dried tomato to the pan with the caramelized onions & garlic and stir to mix (if using pesto sauce, add now).
  • 11 Pour in white wine and heat on medium-high, stirring until the wine evaporates.
  • 12 Remove the pan from the heat.
  • 13 Add the goat cheese and toss until melted.
  • 14 Season with several grinds of salt and black pepper.
  • 15 Spoon into bowls and garnish with grated Parmesan cheese & slices of fresh basil.
  • 16 Serve immediately.


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