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Vegetarian, Classics and bistro fare

Goat cheese pasta with spinach and walnuts

Goat cheese pasta with spinach and walnuts is a vegetarian dish for 4, ready in 25 minutes, rated very easy, at about €1.90 per person. The key is adding the goat cheese off the heat, so the sauce stays smooth and creamy instead of splitting.

Fresh goat cheese melting into bright green spinach, toasted walnuts on top, and you've got a quick dinner that still looks like something.

Goat cheese pasta with spinach and walnuts
Total time
25 min
Difficulty
Very easy
Cost per person
€1.90
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Winter

This dish plays on contrast, creamy tangy fresh goat cheese, spinach just wilted down, and the crunch of dry toasted walnuts on top. The sauce stays light thanks to a small amount of heavy cream, just enough to bind the cheese into the pasta without weighing it down. Nutmeg adds that classic warm note that always works with spinach.

This is the kind of weeknight dinner you throw together with whatever is already in the fridge, no need for guests or a fancy plate. It suits a quiet dinner for two or a meal among adults, since goat cheese and spinach can be an acquired taste for kids. At 25 minutes start to finish, it's also a solid option on a night when you don't want to spend long in the kitchen.

The ingredients

4 people

Pantry

  • Pastaoften in the pantry 400 g
  • Shelled walnuts 50 g
  • Olive oiloften in the pantry 1 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Baby spinach 250 g
  • Garlic 1 cloves

Dairy

  • Fresh goat cheese 200 g
  • Heavy cream 10 cl

Allergens Gluten, Lactose, Tree nuts

The step by step recipe

  1. Cook the pasta in salted boiling water. 11 min

    Salt the water generously, it's the only chance the pasta has to pick up flavor.

  2. Dry toast the crushed walnuts in a pan, then set them aside. 3 min

    A hot pan is all you need, just keep stirring.

  3. In the same pan, soften the chopped garlic in the oil, add the spinach and let it wilt down. 3 min

    It shrinks by half, don't be surprised by the huge pile you start with.

  4. Lower the heat, add the cream and crumbled goat cheese, nutmeg, salt and pepper, and stir until you get a smooth sauce.

    If the sauce gets too thick, a spoonful of pasta cooking water loosens it right up.

  5. Toss the drained pasta with the sauce and serve topped with the toasted walnuts.

    A drizzle of raw olive oil at the end makes it all look glossier.

Our tips to get it right

  • Pick a creamy fresh goat cheese, like a log or drained fromage frais, it melts more easily than an aged, drier goat cheese.
  • Drain the pasta without shaking off every last drop, the bit of starchy water clinging to it helps the sauce coat each strand.
  • Roughly chop the walnuts with a knife instead of a food processor, to keep some crunch instead of ending up with powder lost in the sauce.

The variations

  • Swap the walnuts for pine nuts or toasted hazelnuts for a different kind of crunch.
  • Use blue cheese or gorgonzola instead of goat cheese for a bolder version, best saved for people who like strong cheese.
  • For a faster version, use frozen chopped spinach, thawed and well drained before it goes into the pan.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Fresh bread for mopping up sauce
  • A glass of dry white wine

Storage

The pasta keeps for 2 days in the refrigerator in a sealed container. The goat cheese and cream sauce doesn't freeze well, it tends to split once thawed. Reheat gently in a pan over low heat, with a splash of water or milk to bring the sauce back together.

Questions about this dish

Can you make this dish ahead of time?

You can cook the pasta and toast the walnuts ahead, but the goat cheese sauce is best made right before serving. It only takes a few minutes and loses texture if it sits too long before you eat.

What can replace the heavy cream?

Whole milk or a thick plant based cream works, though the sauce will be slightly less rich. The goat cheese itself already brings a lot of creaminess, the cream mostly helps bind everything together.

Do you need fresh spinach, or can you use frozen?

Frozen chopped spinach works fine, as long as you drain it well after thawing. Leftover water would otherwise make the sauce too thin.

How do you keep the goat cheese from splitting in the sauce?

Always add the goat cheese off the heat or over very low heat, never into a scorching hot pan. The residual warmth is enough to melt it gently without it turning grainy.

How long does it take to make a goat cheese pasta with spinach and walnuts?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a goat cheese pasta with spinach and walnuts?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a goat cheese pasta with spinach and walnuts cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, tree nuts. Always check the labels of the products you buy.

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