Name: Creamy Spinach Goat Cheese Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 ounces uncooked pasta; 4 ounces goat cheese (crumbled); 1/2 cup freshly grated parmesan cheese; 1 teaspoon fresh lemon juice; 1 tablespoon butter; 1 clove garlic (minced); 2 cups fresh baby spinach (packed); 1 tablespoon chopped fresh basil (optional); Salt & pepper (to taste)

If you’re looking for a quick, delicious dinner that feels a little fancy but comes together in a flash, you’re going to want to make this Creamy Spinach Goat Cheese Pasta Recipe. I absolutely love how the tangy goat cheese melts into a silky sauce, perfectly wrapping tender spinach and pasta. Trust me, once you try it, you’ll see why this dish keeps popping up in my weeknight rotation.

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Why You’ll Love This Recipe

Super Creamy Sauce: The goat cheese creates a luscious, silky sauce without needing heavy cream.
Fresh & Nutritious: Loads of fresh spinach make it vibrant and nutritious, keeping things light but satisfying.
Fast & Simple: From start to finish, it’s ready in about 30 minutes—great for busy evenings.
Flexible Flavors: You can easily add herbs or swap pasta shapes based on what you’ve got in your pantry.

A close-up view of a bowl filled with short spiral pasta in a creamy light yellow sauce mixed with dark green leafy vegetables. The pasta is well coated and sprinkled lightly with small bits of grated white cheese and tiny chopped green herbs. The bowl is white and sits on a white marbled surface, and the overall look is fresh and simple. photo taken with an iphone --ar 2:3 --v 7 - Creamy Spinach Goat Cheese Pasta, best spinach goat cheese pasta, quick creamy pasta with goat cheese, easy spinach and goat cheese pasta, healthy goat cheese pasta

Ingredients You’ll Need

The ingredients in this Creamy Spinach Goat Cheese Pasta Recipe come together beautifully with simple, fresh flavors. The goat cheese is what gives the sauce its character, and pairing it with spinach keeps things fresh and vibrant. When shopping, look for good-quality goat cheese—it makes all the difference.

Flat lay of dry uncooked farfalle pasta arranged in a neat pile, a small mound of crumbled creamy goat cheese, a small white bowl filled with freshly grated pale yellow parmesan cheese, a small white bowl with clear fresh lemon juice, a pat of golden butter on a simple white ceramic plate, a single peeled garlic clove finely minced shown in a small white bowl, a packed bunch of vibrant fresh baby spinach leaves, and a small handful of bright green chopped fresh basil leaves in a white ceramic bowl, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Spinach Goat Cheese Pasta, best spinach goat cheese pasta, quick creamy pasta with goat cheese, easy spinach and goat cheese pasta, healthy goat cheese pasta

Uncooked pasta: I usually go with penne or rotini because their shapes trap the sauce nicely.
Goat cheese (crumbled): Find a creamy, tangy variety for the best melt and flavor.
Freshly grated parmesan cheese: Adds that salty, nutty depth that balances the tanginess.
Fresh lemon juice: Just a touch to brighten and lift the entire dish.
Butter: Helps soften the garlic and enrich the sauce.
Garlic (minced): For that subtle aromatic base—I never skip it!
Fresh baby spinach: Makes the pasta feel light and adds a nice pop of color.
Chopped fresh basil (optional): I like to toss this in when I want a fresh herbal note.
Salt & pepper: To your taste—season well to make all flavors shine.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Creamy Spinach Goat Cheese Pasta Recipe is how easy it is to tweak it for your taste or dietary needs. Don’t hesitate to make this your own—add, subtract, or swap ingredients depending on what you prefer or have on hand.

Add protein: I like to toss in some grilled chicken or sautéed shrimp for an easy weeknight meal that’s a bit heartier.
Swap spinach: Kale or arugula work great if you want a different leafy green texture and flavor.
Dairy-free version: Use a vegan cream cheese substitute and nutritional yeast instead of parmesan for a tasty alternative.
Herbs and extras: Fresh thyme, rosemary, or even a sprinkle of chili flakes can take this pasta in exciting new directions.

How to Make Creamy Spinach Goat Cheese Pasta Recipe

Step 1: Cook the pasta perfectly al dente

This part’s key to success. Bring a large pot of salted water to a full boil, and cook your pasta according to the package instructions—usually around 8-10 minutes. But remember, aim for al dente because the pasta will finish cooking in the sauce. Before draining, save about a cup of that starchy pasta water. It’s magic for smoothing out the sauce later, so don’t toss it!

Step 2: Build flavor with garlic and butter

Using the same pot you boiled the pasta in (no extra dishes, yay!), melt the butter over medium heat. Add the minced garlic and gently sauté it for about a minute until it’s fragrant but not browned. This step adds a rich, subtle base flavor that really brings the dish together.

Step 3: Create the creamy goat cheese sauce

Turn the heat down to medium-low, then return your drained pasta to the pot. Stir in the crumbled goat cheese, parmesan cheese, and fresh lemon juice. Here’s where that reserved pasta water comes into play. Add a little splash at a time, tossing and stirring until the sauce is silky and coats every piece of pasta. It’s such a cool trick to use pasta water—it’s like a secret sauce hack I discovered that makes this recipe extra creamy.

Step 4: Wilt spinach and add fresh herbs

Finally, toss in the fresh baby spinach and optional chopped basil. Give everything a gentle toss so the spinach starts to soften. Cover the pot with a lid for a couple of minutes to let the spinach wilt perfectly without overcooking. Season well with salt and pepper to your liking, and voilà — dinner’s ready.

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Pro Tips for Making Creamy Spinach Goat Cheese Pasta Recipe

Reserve Pasta Water: Always save that salty pasta water before draining; it’s key to a creamy sauce without cream.
Use Fresh Cheese: Fresh goat cheese melts so much better and tastes way more vibrant than older, dryer stuff.
Don’t Overcook Spinach: Just a quick wilt keeps the spinach tender and bright green, avoiding that mushy texture.
Stir Constantly: When adding the cheese and pasta water, stir frequently to avoid lumps and get that smooth, luxurious texture.

How to Serve Creamy Spinach Goat Cheese Pasta Recipe

A white bowl filled with creamy spiral pasta mixed with dark green leafy spinach. The spirals are light yellow and soft-looking, coated evenly with a pale, creamy sauce. Small green herb pieces and a sprinkle of grated white cheese are scattered on top, with tiny black pepper flakes adding texture. The bowl sits on a white marbled surface, and the photo captures the fresh and simple look of the dish. photo taken with an iphone --ar 2:3 --v 7 - Creamy Spinach Goat Cheese Pasta, best spinach goat cheese pasta, quick creamy pasta with goat cheese, easy spinach and goat cheese pasta, healthy goat cheese pasta

Garnishes

I like to sprinkle a bit of extra parmesan on top and finish with a crack of fresh black pepper. Sometimes I toss on a handful of toasted pine nuts for crunch or thin slices of sun-dried tomatoes for a sweet-tart contrast. A little drizzle of olive oil right before serving also adds a lovely sheen and richness.

Side Dishes

For sides, I often go with a crisp green salad with lemon vinaigrette or some garlic bread to soak up any leftover sauce. Roasted vegetables like asparagus or cherry tomatoes also work beautifully alongside this pasta.

Creative Ways to Present

For special occasions, I’ve served this pasta in a big, shallow rustic bowl with a bunch of fresh basil leaves on top and extra goat cheese crumbles. It’s simple but looks so inviting. You could even twirl individual portions on forks and arrange them neatly on plates—fancy but totally doable.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When you reheat, you might need to add a splash of water or milk to loosen the sauce again because the pasta can absorb the sauce as it cools.

Freezing

Freezing this pasta is possible but not my favorite; the texture of spinach and pasta might change a bit after thawing. If you do freeze, leave out fresh herbs and add those fresh when reheating for best flavor.

Reheating

When reheating, I usually warm it gently on the stovetop over low heat with a splash of reserved pasta water or a little milk, stirring often until creamy again. Avoid the microwave unless you add liquid and stir halfway through to keep it from drying out.

FAQs

Can I use other types of pasta in this recipe?

Absolutely! While penne and rotini work great for holding the sauce, you can use spaghetti, fettuccine, or even farfalle—whatever you prefer or have on hand. Just adjust cooking time according to the pasta type.
Is it possible to make this recipe vegan?

Yes, with some tweaks! Substitute goat cheese with a vegan cream cheese or cashew-based cheese, use nutritional yeast instead of parmesan, and swap butter for olive oil or vegan butter. The key is to maintain creaminess and tang.
What if I don’t have fresh spinach?

You can use frozen spinach—just thaw and squeeze out excess water before adding it in to avoid watering down the sauce. Fresh is always ideal for texture and color, but frozen works in a pinch.
How can I make the sauce thicker or thinner?

To thin the sauce, add more reserved pasta water or a splash of milk as you stir. For a thicker sauce, reduce the pasta water slightly or add a bit more goat cheese or parmesan to help it cling better.

Final Thoughts

This Creamy Spinach Goat Cheese Pasta Recipe is one of those meals I turn to when I want something comforting but still fresh and vibrant. The creamy tang of goat cheese paired with bright spinach and lemon is just unbeatable in my book. Plus, it’s so easy to pull together that you’ll find yourself making it over and over again. Give it a try—you might just discover your new favorite weeknight dinner, too.