Pasta with Goat Cheese and Lentils
Elevate your weeknight dinners with this hearty and creamy Pasta with Goat Cheese and Lentils recipe! Featuring tender green or brown lentils, perfectly al dente pasta, and a luscious goat cheese sauce infused with garlic and a hint of lemon, this dish strikes the perfect balance between comfort and sophistication. Baby spinach adds a pop of color and extra nutrients, while optional red pepper flakes lend a subtle kick for spice lovers. Ready in just 45 minutes, this vegetarian pasta is a protein-packed, flavor-filled meal that’s perfect for busy weeknights or casual entertaining. Garnish with fresh parsley for a bright, herbaceous finish, and get ready to savor every bite! Keywords: Pasta with Goat Cheese, Lentil Pasta Recipe, Vegetarian Pasta Dinner, Creamy Goat Cheese Sauce.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 12 oz pasta (penne, fusilli, or other short pasta)
- 1 cup dry green or brown lentils
- 6 oz goat cheese
- 2 cups baby spinach (optional)
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 0.5 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (optional for garnish)
- 3 cups water or vegetable broth (for cooking lentils)
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
Instructions
Rinse the lentils under cold water and place them in a medium saucepan with 3 cups of water or vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until tender but not mushy. Drain any excess liquid and set aside.
While the lentils are cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. If using, add the red pepper flakes and stir.
Add the cooked lentils to the skillet and stir to combine. Season with salt and black pepper.
Reduce the heat to low and crumble the goat cheese into the skillet. Add the reserved pasta water, a little at a time, stirring constantly to create a creamy sauce that coats the lentils.
Stir in the cooked pasta, making sure it's evenly coated with the goat cheese sauce. If using, fold in the baby spinach until wilted.
Stir in the lemon juice for brightness and adjust the seasoning with additional salt and pepper, if needed.
Serve the pasta warm, topped with chopped fresh parsley for garnish, if desired.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 2.0 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 465 mg | 10% | |
*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.
