Sun-Dried Tomato Goat Cheese Rotini by theplattergirl

The Platter Girl





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Sun-Dried Tomato Goat Cheese Rotini



25 min

A quick weeknight dinner that really slaps. My first experiences with goat cheese centered around my time working for California Pizza Kitchen and a delicious little tomato basil spaghettini dish they used to have on their menu. I would get the goat cheese and grilled chicken add on which were fantastic. Feel free to add a slice chicken breast or keep it vegetarian.

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8 servings




Picture for Sun-Dried Tomato Goat Cheese Rotini

8 servings





1 lb rotini pasta noodles cooked to al dente

1 cup Half and Half

½ cup reserve pasta water

1 teaspoon chopped garlic

1 Shallot, finely diced

2 tablespoons Sundried tomato pesto

1 cup Marinara

4 oz Fresh goat cheese, sliced into medallions with a cheese wire

14 - 16 Grape Tomatoes poked with a toothpick

4 oz Button Mushrooms

4 oz sliced Black olives

2 tablespoons Olive oil

2 tablespoons Butter

2 oz Manchego cheese

¼ English Cucumber, sliced into half disks

Sea salt to taste

Freshly cracked pepper to taste

Fresh oregano leaves

Fresh basil leaves


Step 1

Cook the pasta noodles according to the package instructions for al dente. Toss with a drizzle of olive oil and keep 1/2 cup of the pasta water for the sauce.

Step 2

Blister the tomatoes, mushrooms, and black olives by tossing them with olive oil and sea salt/pepper on a baking sheet and place under your oven broiler for 12-15 minutes or until the tomatoes "blister" up and start to lightly brown and shrivel. Set aside while you prepare the rest of the pasta.

Step 3

Slice the Manchego cheese and the cucumbers and set aside.

Step 4

To prepare the sauce simply melt 1 tablespoon of butter in a medium sized pan on the stove over medium-low heat. Add the chopped garlic, and the diced shallot and cook for about one minute.

Step 5

Add the sundried tomato paste and cook for another minute.

Step 6

Add the half and half and the pasta water. Stir to combine well, season with salt and pepper and let simmer for 5 minutes.

Step 7

Add the rotini noodles and toss with the sauce, topping it with the manchego, cucumbers, blistered tomato-mushroom-olive mixture, the goat cheese medallions, olive oil drizzle, fresh herbs and sea salt/pepper to taste.

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