This savory goat cheese sundried tomato pasta sauce with mushrooms is restaurant style without being heavy, perfect with penne or for lower carb it’s fantastic on zucchini noodles or spaghetti squash.
When you add goat cheese sauce to stir fried mushrooms and red onions, the flavors meld together and complement the dish so well.
You just have to try this goat cheese infused with mushroom flavor to know what I mean!
I love both of those ingredients separately, but together they are out of this world!
And, not to mention, the flavor you get from adding sundried tomatoes to the sauce, just takes this to the next level!
You can serve this versatile goat cheese and sundried tomato sauce with penne or other pasta shapes, or with spaghetti squash or zucchini noodles.
We tend to favor the zucchini noodles, but this is also excellent on top of ravioli, tortellini or gnocchi.
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Ingredients in Goat Cheese Sundried Tomato Pasta
- Goat Cheese — for this dish, we use soft, unripened, 12% goat cheese.
- Milk — use 3.25% homogenized milk, not skim or 1%, to ensure the sauce is creamy.
- Red Onion — diced red onion, or you can substitute yellow or white onions.
- Sundried Tomatoes — you can purchase sundried tomatoes in oil, just drain well and slice them in thin strips, julienne style or in larger pieces if you like.
- Mushrooms — you can purchase pre-sliced white mushrooms to save time. You can try it with other types of mushrooms (cremini, brown, button, etc.) that you like.
- Oil — we use avocado oil for this dish, you can substitute another oil if you like.
- Salt — Himalayan salt, ground.
- Pepper — black pepper, freshly ground.
Ingredients in Zucchini Noodles:
- Zucchini — two medium sized or one large should be enough for two people, if you are going to serve this on top of zucchini noodles.
- Garlic — one clove garlic, minced.
- Lemon Juice — freshly squeezed.
- Oil — we like avocado oil, but you can use your preferred oil.
Variations — instead of zucchini noodles, you can serve this with Instant Pot spaghetti squash, penne or other pasta shapes. It’s easy to cook pasta or spaghetti squash in an Instant Pot.
How To Make Goat Cheese Sundried Tomato Pasta
This is a pretty easy recipe to make, and seems like a lot more work than it is. If you are able to multi task, then it goes super quick.
STEP 1: Stir fry onions and mushrooms. Heat half of the oil in a pan and add the onions and mushrooms. Let them cook, stirring frequently until onions are soft and mushrooms are cooked well.
STEP 2: Meanwhile, make your goat cheese and milk sauce on the stove top.
Combine goat cheese and milk in a medium sauce pan on the stove top. You can break down the goat cheese into the milk, using a whisk. Melt the cheese slowly on low heat, and make sure it doesn’t burn. Once melted, remove from heat and set aside.
STEP 3: Combine goat cheese and milk sauce with the stir fried onions, mushrooms and sundried tomatoes. Let it simmer, mix well and get ready to enjoy with your choice of noodles or veggie noodles!
STEP 4: Make your zucchini noodles, spaghetti squash or pasta shapes (ideally, meanwhile your sauce is cooking, to save time).
You can quickly spiralize zucchini with a hand held , or similar tool.
Then, just toss the zucchini into an Instant Pot on sauté mode for a quick cook with some oil and extra flavor if you prefer (lemon juice, garlic). Don’t cook for too long, the zucchini should be tender crisp but not too soft.
Alternatively, cook spaghetti squash in your Instant Pot.
What To Serve With Goat Cheese Sundried Tomato Pasta
Goat cheese sundried tomato pasta is excellent on top of zucchini noodles or spaghetti squash, as well as your favorite pasta shapes.
If you’d like to add an appetizer, we recommend any of our pita pizzas. One pizza is a good sized appetizer for two people, and two pizzas are a good amount to serve to four people.
This dish pairs well with salad and you will love it with:
- Asparagus Cucumber Tomato Salad — traditional cucumber and tomato salad with oil and vinegar, with the addition of lightly sauteed tender crisp asparagus!
- Italian House Salad — Olive Garden Style
If you like, you can serve a side dish of marinated olives.
Leftover goat cheese pasta sauce can be stored in an air tight container in the fridge for three or four days. But, it’s best to enjoy this goat cheese pasta sauce within two days for freshness.
You can freeze this sauce in a freezer safe container with a lid. The goat cheese sauce with sundried tomatoes will keep well for several months.
You’ll Also Love
Another favorite dish, this goat cheese pasta sauce with cucumbers and ham, an unusual combination that just works!
Goat Cheese Sundried Tomato Pasta
- 6 ounces Goat Cheese, soft
- ½ cup Milk, 3.5% whole or 3.25% homogenized
- 2 cups Mushrooms, sliced
- ¼ cup Red Onion, diced
- 1 tablespoon Avocado Oil
- ½ cup Sundried Tomatoes, in oil, drained and julienned
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
Zucchini Noodles (Spiralized)
- 2 Zucchini, spiralized, use a handheld spiralizer or similar tool
- 1 clove Garlic, minced, put through a garlic press
- ¼ cup Lemon Juice, freshly squeezed for optimal flavor
- 1 tablespoon Avocado Oil
Make the Goat Cheese Sundried Tomato Pasta Sauce With Mushrooms
- Place the goat cheese into a medium sauce pan.
- Pour in the milk.
- Break down the goat cheese into the milk, using a whisk or fork.
- Melt the goat cheese into the milk slowly, on a low heat setting. Once the goat cheese and milk are well combined. Remove from heat and set aside.
- Pour half of the oil, along with the onion and sliced mushrooms into a fry pan on the stove top.
- Stir fry the onions and mushrooms on medium heat until the onions are soft and the mushrooms are well cooked (about 5 minutes). Add in the salt and pepper.
- Pour in the reserved goat cheese sauce.
- Mix well until thoroughly combined. Let simmer for two minutes or so on low heat to let the flavors come together.
Make the Zucchini Noodles
- Use a handheld spiralizer or similar tool to turn zucchini into noodles. If they are long, you can cut them with clean kitchen scissors at this step or after cooking.
- Heat some oil in an Instant Pot on sauté mode (or in a fry pan on medium heat). Place zucchini noodles into the Instant Pot or fry pan, with minced garlic and lemon juice.
- Mix well, Cook for a minute or two (stir frequently) until the zucchini is tender crisp, but not soft.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.