Tomato, arugula and goat cheese pasta

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This tomato, arugula, and goat cheese pasta can be ready in just 15 minutes! It only takes a handful of ingredients to make this creamy, fresh and tasty pasta dinner.

How about a half week, quick and easy pasta dinner? I cover you with this tomato paste, arugula and goat cheese! To be honest, I almost felt silly writing quantities of ingredients to use on this pasta dish. For the most part, I really didn't measure and it's not necessary either. However, if you are a person who needs measurements, do not worry, I have included them in the recipe.

My husband and I are on two different teams when it comes to pasta. I enjoy it in small quantities and in moderation, my husband would gladly eat it every night and the more he can have, the better. When I make pasta for her, I try to load her with as many vegetables as I can, instead of serving her pasta with cheese.

Many times I add zucchini, asparagus, (we love this Grilled Pesto Pasta with Chicken and Asparagus) spinach or broccoli pasta. In this case, I added their favorite green arugula. Arugula has a slightly bitter, pungent flavor that people tend to love or hate. On its own, I find the flavor a little aggressive, but when combined with other ingredients, I enjoy it. Goat cheese, lemon, and sweet tomatoes reduce the strong flavor of arugula in this paste, just enough for most people to like.

Can I replace the arugula with something else?

Yes, the arugula can be substituted. I recommend using baby spinach or kale instead. Stick to green vegetables because they are more tender and will wilt slightly from the heat of the cooked pasta, which is what you want.

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This pasta dish is by far the simplest pasta recipe I have on the blog. I would even have confidence that my husband, who never cooks, could do this alone. As I mentioned earlier, it can be done in just 15 minutes! Hell, you could even do it in less than 15 minutes. That includes cooking and preparation time.

While pasta is cooking, combine arugula, cherry tomatoes, lemon zest and juice, red pepper flakes, crumbled goat cheese, and grated garlic in large serving bowl. Since this sauce is not cooked, rather heated by the hot pasta, I suggest grating the garlic. I'm not a big fan of raw garlic and I find that if you grate it in a to scrape It integrates better to the plate. You won't have the problem of biting into a powerful piece of raw garlic.

Once the pasta is cooked, drain it, but reserve a little of the pasta water. Add the pasta to the bowl and mix everything until the goat cheese has melted in a creamy sauce. If it looks dry, add about a tablespoon of the pasta water. The consistency of the sauce for this recipe should be creamy, but not thick like marinara sauce.

What type of protein can I add to the pasta?

If you want to add protein to this tomato, arugula, and goat cheese pasta, I suggest going with grilled or stir-fried chicken, or for a vegetarian protein, a can of chickpeas. This recipe works great as a main course or meatless garnish.

More vegetarian pasta recipes

One Pot Creamy Lemon Goat Cheese Pasta with Chickpeas and Asparagus

Southwest Creamy Vegetarian Pasta Salad

Thai noodle salad with cashew ginger and carrot sauce

Tomato, arugula and goat cheese pasta

Performance: 4 portions

Preparation time: 5 minutes

Time to cook: 10 minutes

Total time: 15 minutes


  • 8 ounces raw pasta, gluten-free if needed

  • 5 ounces baby arugula

  • 1 cup cherry tomatoes, cut in half

  • 1 garlic clove, grated

  • Zest and lemon juice

  • 4 ounces goat cheese, crumbled

  • 1/4 teaspoon red pepper flakes

  • Kosher salt and freshly ground black pepper to taste

  • 1/4 cup unsalted toasted chopped walnuts (optional)


  1. Cook pasta according to package directions.
  2. In large bowl, combine arugula, tomatoes, lemon zest and juice, garlic, crumbled goat cheese, and red pepper flakes.
  3. Drain the pasta, reserving a little of the pasta water. Pour the hot pasta into the bowl and mix everything until the goat cheese is melted and creamy. If the pasta looks dry, add a tablespoon or two of the pasta water. Season with salt and pepper and top with walnuts before serving.
Nutritional information:

Yield: 4 Serving Size: 1Amount per proportion: Calories: 353 Total Fat: 11 g Saturated Fat: 5 g Trans Fat: 0 g Unsaturated Fat: 6 g Cholesterol: 13 mg Sodium: 162 mg Carbohydrate: 49 g Fiber: 4 g Sugar: 3 g Protein: 15 g


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