Baked Goat Cheese Pasta

2 to 4 servings
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Did you love the feta #tiktokpasta? If so, we've got something even better: BAKED GOAT CHEESE PASTA. Fresh Roth Plain Chèvre is tossed with fresh asparagus, sweet peas, mint & basil, and lemon zest for the easiest, creamiest pasta ever.

Recipe by: MacKenzie Smith, Grilled Cheese Social


  • 1 (8-oz) log Roth Plain Chèvre goat cheese
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1/4 cup olive oil
  • 1 pinch red pepper flakes
  • 1/2 pound gigli pasta (also called campanelle pasta)
  • 1/2 cup peas
  • 1 tablespoon basil, julienned
  • 1 tablespoon mint, julienned
  • 2 tablespoon honey
  • Lemon zest
  • 1/2 cup reserved pasta water
  • Kosher salt and fresh cracked pepper


  1. Preheat your oven to 400 degrees F.
  2. Add asparagus, olive oil, and a pinch of kosher salt to a baking dish and toss. Push asparagus to the sides, and place the Chèvre goat cheese in the middle. Add a little bit of olive oil to the top of the goat cheese, then add red pepper flakes. 
  3. Bake for 20 minutes.
  4. Meanwhile, prepare pasta according to the directions on the box to al dente. Reserve 1/2 cup pasta water for next steps.
  5. After 20 minutes in the oven, take the goat cheese and asparagus out of the oven, and add the peas, basil, and mint. Stir everything together, then add pasta. Add a little pasta water (about 1/4 of a cup) and honey, and toss everything together.
  6. If the sauce seems a little dry, add more pasta water until a silky smooth sauce develops.
  7. Once plated, add lemon zest, fresh cracked pepper, and a little salt on top of each bowl before enjoying.