This baked goat cheese pasta is loaded with chevre goat cheese, fresh asparagus, sweet peas, fragrant mint, basil and lemon zest! Using the the baked feta pasta method, this recipe swaps out feta for goat cheese which yields a delightfully silky cheese sauce. Add Spring time veggies, and you’ve got yourself an easy and fresh pasta dish that everyone will love!
FYI: This recipe was shared because of a sponsored instagram post – this post is not itself sponsored – just wanted to share!
If you love the baked feta pasta trend, you will love this Baked Goat Cheese Pasta with Asparagus, Peas & Herbs!
It’s the perfect spring time rendition that’s so flavorful!
And most importantly, it’s super easy and super quick so you’ll have dinner ready in no time!
So let’s get to it!
Ingredients and Substitutions
(scroll to the bottom for exact measurements & printable recipe card!)
- Goat Cheese – I love using Roth’s Fresh Chevre Goat Cheese because I know it’s going to be perfect everytime. It’s rich, earthy and it melts perfectly into a beautiful creamy cheese sauce. You could definitely use other brands if you can’t find this one!
- Asparagus – You could def swap the asparagus for tomatoes or cubed butternut squash. But I think asparagus go perfectly with this spring-y dish!
- Olive oil – I think using a good quality olive oil makes all the difference!
- Red pepper flakes – You could skip these but trust me, they don’t add a lot of heat. They just create a perfect punch of flavor that makes everything more delicious. Just know that it’s not a spicy pasta because of this!
- Gigli pasta – I used gigli pasta (also known as Campanelle Pasta) from Trader Joe’s because it’s such a fun spring time shape but you could definitely use whatever you have on hand!
- Peas – I used thawed frozen peas for this recipe but you could use canned or fresh. If fresh, just be sure to blanche them first!
- Garlic – Fresh is best but if you absolutely had to you could use the preminced jarred variety. I’d probably use garlic powder before that though!
- Basil & Mint – Fresh is best! But if you were using dried, add just the tiniest bit (like 1/2 tsp of each) when you toss the asparagus with salt and olive oil.
- Honey – I used orange blossom honey because its local and because it reminds me of spring!
- Lemon zest – Once again, fresh is best. If you didn’t have a fresh lemon, you could add a squirt of the bottled lemon juice if you thought it needed some brightness.
How to make Baked Goat Cheese Pasta with Asparagus, Peas & Herbs
Making this baked goat cheese pasta is a breeze!
Begin by preheating your oven to 400F degrees.
Then grab a medium sized baking dish and add asparagus, olive oil and a pinch of kosher salt.
Toss everything together then push the asparagus to the sides.
Place the fresh chevre goat cheese in the middle. Add a little bit of olive oil and the red pepper flake on top of the cheese.
Now you’ll want to bake it for 20 minutes.
While the goat cheese is baking, you’ll want to prepare whatever pasta you’re using al dente. Just do this according to the directions on the box. Just be sure to save pasta water for next steps!
Once the 20 minutes is up, take the goat cheese and asparagus out of the oven. Then and add the garlic, peas, basil and mint on top..
Stir everything together and then add pasta, a little pasta water (about 1/4 of a cup), and the honey and toss everything together.
If pasta seems a little dry, just add a little bit more pasta water until a silky smooth sauce develops.
Once plated, I like to add lemon zest, fresh cracked pepper and a little salt on top of each bowl before enjoying!
What to pair it with
Or try one of these baked feta pasta inspired recipes!
All of these recipes use the baked feta pasta method which is quick, easy, and delicious!
- Original Baked Feta Pasta
- Baked Feta Pasta with Butternut Squash, Hot Honey & Sage
- Oven Baked Queso Mac and Cheese
- Baked Blue Cheese Pasta with Bacon, Spinach & Tomatoes
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Baked Goat Cheese Pasta with Asparagus, Peas, Mint & Basil
- 1 8 oz log goat cheese such as roth's fresh chevre
- 1 bunch asparagus cut into 1’ pieces
- 1/4 cup olive oil
- 1 pinch red pepper flakes
- 1/2 lb gigli pasta or whatever pasta you'd like
- 2 cloves garlic minced
- 1/2 cup peas thawed if using frozen
- 1 tbsp basil julienned
- 1 tbsp mint julienned
- 2 tbsp honey
- lemon zest
- pasta water
- kosher salt and fresh cracked pepper
- Preheat oven to 400F degrees.
- Add asparagus, olive oil and a pinch of kosher salt to a baking dish and toss.
- Push asparagus to the sides and place the fresh chevre goat cheese in the middle.
- Add a little bit of olive oil to the top of the goat cheese and add the red pepper flakes.
- Bake for 20 minutes.
- Meanwhile, prepare pasta al dente according to the directions on the box — being sure to save pasta water for next steps.
- After 20 minutes in the oven, take the goat cheese and asparagus out of the oven and add the garlic, peas, basil, and mint.
- Quickly stir everything together and then add pasta. Add a little pasta water (about 1/4 of a cup) and honey and toss everything together.
- If pasta seems a little dry, add more pasta water until a silky smooth sauce develops.
- Once plated, add lemon zest, fresh cracked pepper and a little salt on top of each bowl before enjoying.