Inspired by this recipe’s sisters, my Butternut Squash Pasta with Goat Cheese and Creamy Cajun Pasta, this version is a bit less sweet but totally packed with fall flavor. Can you really go wrong with crunchy walnuts, creamy goat cheese, and those salty roasted Brussels leaves? Absolutely not. My Maple Balsamic Brussels Sprouts and Shaved Brussels Sprout Salad have been on repeat this season but it was high time for a main dish sprouts situation.
How to make goat cheese pasta
Key ingredients and substitutions
Pasta: I used Trader Joe’s brown rice and quinoa fusilli here. You can use regular pasta, whole grain, gluten free or legume pasta. Really any short or medium pasta is great here! Pay attention to the weight on the box as they vary from 8oz, 12oz, or 16oz. Brussels Sprouts: The star of this recipe is roasted Brussels sprouts roasted in olive oil! Be sure to remove any brown outer leaves. Goat cheese: Goat cheese forms the base of the sauce and gives this dish lots of creaminess and flavor. Use a log of goat cheese versus pre-crumbled for the right consistency since pre-crumbled has starch that makes for a less than ideal texture. Shallot + garlic: I appreciate the delicate flavor of shallot, but you could also do onion. Lots of garlic, always. Walnuts + bread crumbs: I just love buttery breadcrumbs and toasty nuts for topping creamy pastas. Such good texture! Pecans would also be yum. Butter: Butter adds lots of flavor so this kinda tastes like adult mac and cheese. Don’t be tempted to reduce it; it won’t taste the same! Lemon juice: I found this needed a bit more brightness and complexity and a squeeze of lemon was perfect!
Dietary swaps
Vegan
Use vegan butter and swap the goat cheese for vegan cream cheese or your favorite tangy vegan cheese. I haven’t tested this so let me know if you try it in the comments!
Gluten free
Use gluten free pasta (I like quinoa, brown rice, or chickpea) and gluten free panko breadcrumbs.
Nut free
Omit the walnut and use sunflower seeds or pumpkin seeds.
How to store
Store leftovers in an air-tight container in the refrigerator for up to 3 days. You’ll want to store breadcrumbs separately and add right before serving. The pasta will absorb the sauce as it sits, so you can add a splash of water and/or lemon juice before heating for extra moisture. Reheat it in the microwave until warmed through. I don’t recommend freezing this dish.
