For the nights you want creamy and comforting
Hi folks, so glad you’re here.
This Roasted Tomato & Goat Cheese Pasta is one of those dinners that tastes far more special than the effort it takes. It was inspired by an idea in Samin Nosrat’s cookbook Good Things and by the flexible, intuitive way she encourages people to cook. In my kitchen, that idea turned into a roasted tomato sauce finished with tangy goat cheese, soft garlic, basil, and deep roasted tomato flavor.
The specific pasta recipe is not written out in the book step by step. What I took from Samin was the spirit of the cooking — build from a strong base, then taste and adjust as you go. That is exactly how this dish came together for me, and it turned out to be a true winner. My family loved it.
A Creamy Tomato Pasta That Feels Fresh and Comforting
This isn’t your usual cheddar mac and cheese, and it isn’t a heavy baked pasta either. It lands somewhere else — still creamy and comforting, but brighter and a little more Mediterranean in feel.
The tomatoes roast down into sweet, concentrated little flavor bombs. The garlic turns soft and mellow. Then the goat cheese melts in and makes the sauce silky, tangy, and luxurious. It is the kind of pasta that feels comforting, but still lively and fresh.
Samin’s simple roasted tomato base shows how a few humble ingredients can become something deeply flavorful, versatile, and endlessly useful in the kitchen.
Why Samin Nosrat’s Style Works So Well for Home Cooks
One reason I love cooking from Samin’s books is that she helps home cooks feel confident. Salt Fat Acid Heat is a treasure, and Good Things feels the same way. Her recipes guide you without boxing you in.
That approach works beautifully here. When basil goes in, you use as much as you like. When it comes to goat cheese, you can start with a smaller amount, taste, and add more. I bought two small logs so I had enough on hand, then adjusted from there.
That is the heart of Samin’s style and a big reason I enjoy cooking from her books. She gives you a starting point, then reminds you to pay attention to taste, texture, and the people at your table.
The Best Pasta Shapes for This Creamy Tomato Sauce
Samin mentions that kids love creamy little spiral noodles, and that makes perfect sense here. Short, twisty pasta shapes catch the sauce beautifully and make every bite better.
Some of my favorites:
That said, this is also a great use-what-you’ve-got pasta dinner. Any short pasta works well, and even a mix of odds and ends from the pantry can do the job.
This is why I love a spiral pasta shape for this dish. It grabs onto all that creamy roasted tomato and goat cheese sauce in every bite.
What Makes This Roasted Tomato Goat Cheese Pasta So Good
What makes this pasta stand out is the sauce. It tastes homemade in the best way — deep, sweet, savory, and rich. Roasting the tomatoes with olive oil and garlic builds real flavor without much fuss.
Then the goat cheese melts in and gives the sauce a soft tang, creamy body, and velvety finish. Basil wakes everything up. It is a bowl that feels special without being fussy.
It is also a nice change from the usual comfort foods. If you are used to yellow mac and cheese or classic red-sauce pasta, this one offers something different while still delivering that same easy comfort.
Helpful Equipment for Roasted Tomato Pasta Success
You don’t need much for this recipe, which is another reason I love it.
A few helpful basics:
- A large pot for boiling pasta
- A nonreactive roasting dish, baking dish, or large ovenproof skillet for the tomatoes
- A blender for smoothing the sauce
- A Dutch oven or large pan for finishing the pasta
Using a nonreactive pan is helpful with tomato dishes like this one, and a blender keeps the sauce smooth and easy without adding extra fuss.
Save a little pasta water before draining. It is the easiest way to loosen this creamy roasted tomato and goat cheese pasta if the sauce thickens in the pot or when reheating leftovers.
Easy Ways to Make This Pasta Your Own
This is the kind of pasta you can keep simple or build on.
Try adding:
- Spinach or kale
- White beans
- Chicken
- Gnocchi instead of pasta
The sauce also works beyond pasta. It would be delicious on toast, tucked into a sandwich, or turned into an easy lunch at home.
Still, I think the simple combination of roasted tomatoes, goat cheese, pasta, and basil is the real star.
An Easy From-Scratch Pasta for Busy Weeknights
Even though the tomatoes spend time in the oven, this still feels like an easy weeknight pasta because so much of the cooking is hands-off. The oven does most of the work.
You can also make the roasted tomato sauce ahead, tuck it into the fridge, and warm it when you’re ready to eat. Once it is hot, stir in the goat cheese and butter, then toss with the just-cooked pasta. That little do-ahead step makes this especially good for busy nights.
It is simple, adaptable, and full of real flavor — exactly the kind of dinner worth keeping on repeat.
Watch the Short Video
If you’re making this for the first time, I’ve got a YouTube Shorts video to walk you through it. I always appreciate a little visual guidance when I’m trying something new, and this is a great one to watch before you head to the recipe card.
Creamy Roasted Tomato & Goat Cheese Pasta
Ingredients
Equipment
Method
- Heat the oven to 425°F.
- Spread the basil leaves in the bottom of a shallow nonreactive roasting pan, baking dish, or large ovenproof skillet. Arrange the tomatoes on top in a single layer and add the garlic.
- Drizzle everything generously with olive oil, making sure the tomatoes are coated and in contact with some of the oil, then season well with salt.
- Roast, uncovered, until the tomatoes are soft and collapsed, the garlic is tender, and the edges of the pan are beginning to brown, 40 to 45 minutes.
- Let everything cool for a few minutes. If you used halved heads of garlic, squeeze the softened cloves from their skins.
- Transfer the tomato mixture to a blender and blend until smooth.
- Pour the sauce into a Dutch oven or large pan. Add a tiny splash of fish sauce and cook over medium heat, stirring occasionally, until the sauce is slightly thicker than you want it to be.
- Meanwhile, cook the pasta according to the package directions until al dente. Reserve about 1/2 cup of the pasta water, then drain.
- Take the sauce off the heat and stir in the goat cheese and butter until smooth and creamy. Start with 4 ounces of goat cheese, then add more to taste. I use 6 ounces.
- Add the hot pasta to the sauce and toss to coat, adding a splash of the reserved pasta water if needed to loosen everything.
- Finish with torn basil and serve right away.
Notes
If You Love Easy, Flavor Packed Dinners, Make One of These Next
San Francisco Style Vietnamese American Garlic Noodles — Garlicky spaghetti with soy, fish sauce, butter, and Parmesan. Rich, savory, umami packed, and ready in just 15 minutes.
Easy Pesto Rosso Pasta Sauce: Delicious, Versatile, and Healthy — A bold twist on classic pesto with sundried tomatoes, fresh basil, Parmesan, and pine nuts. Vibrant, rich, and an easy healthy option to keep in your back pocket.
Summer Wedding Soup — Cheesy chicken meatballs, bright herbs, tender pasta, and fresh vegetables in a fragrant, savory Parmesan infused broth. Light, comforting, and deeply satisfying.
If you’d like to see more, come find me on YouTube, 𝕏, and Instagram. You can also follow James T. here on the blog and on Instagram at @WarpSpeedWags. If you make this recipe, I’d love to hear how it turned out. And if you’re enjoying these posts, a comment, like, or share really does help.
5 responses to “Roasted Tomato & Goat Cheese Pasta”
Looks delicious! I’ll try it.😊 Maggie
Thanks, Maggie! Hope you enjoy it. I love what the goat cheese adds here. 😊
This looks refreshing!
What a great combination of tangy and warm.
It really is! Thanks for stopping by.