Creamy Chevre and Basil Pasta
Indulge in the creamy elegance of Chevre and Basil Pasta, a delightful blend of rich goat cheese, fragrant fresh basil, and perfectly al dente pasta. This easy-to-make recipe features a velvety sauce made with tangy chèvre and a splash of heavy cream, balanced by the aromatic warmth of sautéed garlic and the freshness of garden basil. Ready in just 25 minutes, it’s the perfect weeknight dinner that feels restaurant-worthy. Customize this dish with a sprinkle of Parmesan cheese for a touch of salty richness or an extra splash of pasta water to achieve your desired sauce consistency. Serve it up for a comforting and flavorful meal that brings together the best of creamy, herbaceous goodness.
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Recipe Information
Ingredients
- 12 oz Pasta (like fettuccine, linguine, or penne)
- 5 oz Goat cheese (chèvre)
- 1 cup Heavy cream
- 1 cup Fresh basil leaves
- 3 large Garlic cloves
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 0.25 cup Grated Parmesan cheese (optional, for garnish)
- 0.5 cup Pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining and set the pasta aside.
While the pasta cooks, finely chop the garlic cloves and roughly chop the fresh basil leaves. Set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Lower the heat to medium-low and pour in the heavy cream. Stir occasionally until it begins to simmer gently.
Add the chèvre (goat cheese) to the cream mixture, breaking it up with a spoon or whisk. Stir until the cheese has melted completely and the sauce is smooth.
Season the sauce with salt and freshly ground black pepper to taste.
Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick or needs a lighter consistency, gradually add some of the reserved pasta cooking water, one tablespoon at a time, mixing until desired consistency is reached.
Toss in the chopped basil leaves, mixing just until they are wilted and infused in the dish.
Serve immediately, garnished with additional fresh basil, a sprinkle of Parmesan cheese (if desired), and an extra crack of black pepper.
Nutrition Facts
Calories |
2257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 4011 mg | 174% | |
| Total Carbohydrate | 115.8 g | 42% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 3.7 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 944 mg | 73% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
