Goat Cheese Pasta with Spring Vegetables Recipe

Name: Goat Cheese Pasta with Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Pasta (I Used Linguine); 4 Tablespoons Extra Virgin Olive Oil; 2 cups Chopped Asparagus; 1/2 whole Large Yellow Onion, Thinly Sliced; 1 clove Garlic, Chopped; 1 pinch Salt And Pepper, to taste; 2 Tablespoons Flour; 2- 1/2 cups Milk; 1/2 cups Parmesan Cheese, Shredded; 1/2 cups Goat Cheese Plus Extra For Garnish; 1 cup Green Peas

Servings: persons

1 pound Pasta (I Used Linguine)
4 Tablespoons Extra Virgin Olive Oil
2 cups Chopped Asparagus
1/2 whole Large Yellow Onion, Thinly Sliced
1 clove Garlic, Chopped
1 pinch Salt And Pepper, to taste
2 Tablespoons Flour
2- 1/2 cups Milk
1/2 cups Parmesan Cheese, Shredded
1/2 cups Goat Cheese Plus Extra For Garnish
1 cup Green Peas

1
1.
2
Cook pasta in a pot of very salty water according to package instructions for al dente.
3
Drain and set aside.
4
2.
5
In a large saucepan, heat olive oil over medium heat.
6
3.
7
Add asparagus, onion and garlic into the oil and saute until fragrant, about two minutes.
8
Add salt, pepper, and flour and stir until the flour has absorbed all of the oil, to form a roux.
9
Cook an additional one minute.
10
4.
11
Stir in the milk a little at a time, mixing well between each addition to work out any lumps of flour.
12
5.
13
Bring sauce to a simmer, then let it thicken by simmering an additional 2-3 minutes.
14
6.
15
Remove sauce from heat.
16
7.
17
Stir in Parmesan cheese, goat cheese and green peas.
18
Stir until cheese has melted.
19
8.
20
Add pasta into the sauce and toss to coat.
21
9.
22
Top with extra crumbled goat cheese and serve immediately.

808

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound Pasta (I Used Linguine), 4 Tablespoons Extra Virgin Olive Oil, 2 cups Chopped Asparagus, 1/2 whole Large Yellow Onion, Thinly Sliced, and more.

Yes, Goat Cheese Pasta with Spring Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Goat Cheese Pasta with Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions