One pot. Creamy. Packed with flavor. Easy. We love the combination of all of this and really love this pasta! I’ve been on a bit of a goat cheese kick lately as my baby just absolutely loves it. This pasta is such a great way to incorporate goat cheese flavor without it being overpowering and a wonderful switch up to your typical tomato or tomato cream sauces. The sauce incorporates garlic, onion, pepper and tomato which provides fabulous flavor and then the pasta is cooked in the sauce along with stock for added flavor. Goat cheese comes in at the end and brings it all together in a fabulous creamy and comforting pasta.
Is This Recipe Family Friendly?
Yes! My baby loves this pasta. If serving to a child under one, I just make sure to use a low sodium broth (or substitute the broth for water if you don’t allow any added sodium) and season with salt only after plates are served. With only pureed vegetables and cheese in this sauce, it’s a great option for everyone and an easy way to get in some extra nutrients. When serving to my baby, I just rip or cut small pieces of basil to sprinkle over her serving so she seems some green on the plate and gets the flavor as she can’t eat a whole basil leaf very well. Also of course make sure that the pasta is cut appropriately according to your child’s age, whole large noodles can be great for early baby led weaning (advice on this coming from Solid Starts).
Other Recipe Notes?
If you are looking to add in some additional protein, ground Italian sausage browned in a separate pan is a wonderful addition to this dish, however I don’t have this as an ingredient or step in the recipe as it makes it not a one pan dish and the main goal here is easy, delicious and few dishes. The leftovers on this are great if you manage not to eat it all in one sitting. I’d say this recipe makes about 3 servings – you could stretch it to 4 if you’re serving a salad or bread or accompaniments. All this being said, I know you like things kept short and simple around here, so let’s get to it!
Creamy One Pot Goat Cheese, Tomato & Pepper Pasta
- 1 tbsp olive oil
- 1 tbsp butter
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 400 grams jarred crushed tomatoes (16 oz)
- 3 cups vegetable stock (chicken will work too)
- 300 grams rigatoni
- 200 grams soft goat cheese (3/4-1 cup)
- fresh basil optional
- salt & pepper to taste
- Heat a large pan (needs to be deep enough to add liquid and pasta to later) over medium heat and add olive oil and butter to melt.1 tbsp olive oil, 1 tbsp butter
- Add onion and pepper to the pan and sautee until softened, stirring occassionally, about 10 minutes.1 red bell pepper, diced, 1 yellow onion, diced
- Add in garlic and stir for one minute until fragrant and then pour in can of tomatoes and cook another minute or two.6 cloves garlic, minced, 400 grams jarred crushed tomatoes (16 oz)
- Use an immersion blender to puree the sauce until creamy, or if you are worried about scratching your pan you can pour into a bowl to immersion blend or put in your blender and and back to pan when pureed. If you are okay with or want a chunkier sauce, you can skip this step.
- Add in your stock or water + bouillon cube/pasta and your pasta. Leave on medium heat. Let simmer, stirring occassionally for about 20 minutes until pasta is al dente and the sauce is thickened. *If you use a smaller or thinner pasta noodle than a thick rigatoni, you're cooking time may be less here. As long as the sauce isn't super watery and the noodles are to your liking, it's good!3 cups vegetable stock, 300 grams rigatoni
- Stir in 3/4 cup (a little less than 200g) of goat cheese until melted and sauce is evenly combined and creamy. We're saving the balance of the goat cheese (only if desired) to crumble on top when serving.200 grams soft goat cheese
- Serve pasta with optional added salt, pepper and fresh basil to taste. Crumble any extra goat cheese over the top of the pasta, if desired.fresh basil, salt & pepper, 200 grams soft goat cheese