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  • Prep Time
    5 minutes
  • Cook Time
    20 minutes
  • Servings

Creamy Goat Cheese and Cherry Tomato Pasta

Photo & Recipe: Spoon Fork Bacon


  • 8 ounces pasta 
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 3 tablespoons minced shallot
  • 8 ounces halved cherry tomatoes, divided
  • pinch sugar
  • 8 ounces Montchevre Organic Garlic and Herb Goat Cheese, divided
  • basil leaves, for garnish
  • salt and pepper to taste


  1. Fill a large pot with water, place over high heat and bring to a boil.
  2. Once water is boiling add a small handful of salt and pasta. 
  3. Cook pasta until al dente, 6 to 7 minutes, stirring occasionally.
  4. Drain pasta, reserving 1/2 cup pasta water and set aside. 
  5. Place a large pan over medium heat. Add oil and swirl to coat.
  6. Add garlic and shallots and sauté for 1 minute.
  7. Add half the tomatoes and sugar. Season with salt and pepper.
  8. Sauté mixture until tomatoes begin to burst, about 5 minutes. 
  9. Break goat cheese into chunks and stir half goat cheese into tomato mixture along with reserved pasta water.
  10. Continue to stir together until sauce is smooth and creamy. Season with salt and pepper.
  11. Add pasta to sauce and toss together until evenly coated. Add remaining tomatoes and gently toss together.
  12. Transfer pasta to a large platter or serving bowl and crumble remaining goat cheese over pasta. 
  13. Finish with basil leaves and serve.