This easy, meatless Creamy One-Pot Pasta with Goat Cheese is perfect to enjoy during the Lenten season, or a busy weeknight.
I have a confession to make.
I went to Moe’s last Friday… and I accidentally added chicken into my burrito bowl.
Okay, some of you may be completely lost. So here’s what I’m talking about.
I’m Catholic. And every year, during the Lenten season, my family engages in the practice of foregoing meat on Fridays. And for a half-Cuban, half-Sicilian meat-loving family, this has certainly forced us to be creative.
And so, yes, sometimes I eat meat on Fridays during Lent because I’m not thinking. But, for the most part, I am pretty good about following the “rules”.
If you’re an avid TBB reader, 1) I love you and 2) you know that I love a quick, easy meal. And while I may love cooking, there is one thing I actually hate about it.
That’s when a good one-pot meal comes in. One pot, less mess.
Of course, this recipe is meatless in accordance with the Lenten season. But, if you’re looking for an option to add some more protein, Italian sausage would be a wonderful addition.
Instead of a saucy pasta dish, I went the creamy route (without actually adding any cream). How did I achieve this?
One of my favorite types of cheese. Adding goat cheese to this big pot of deliciousness while it’s still simmering allows the goat cheese to melt and form a creamy sauce between the crevices of ingredients. It’s pretty epic if I do say so myself.
- 12 oz pasta of choice
- 3 cloves of garlic, minced
- 2 cups of kale
- 1 cup of fresh basil leaves
- ½ cup of pickled artichoke hearts
- 1 large roasted red pepper (I used jarred), julienned
- 4 cups of water
- 2 tbsp of extra virgin olive oil
- Salt, to taste
- ½ cup of goat cheese
- Heat olive oil in a dutch oven over medium heat. Add in garlic and saute for about a minute.
- Add all ingredients, except the goat cheese, into the pot and set heat to high.
- Bring to a boil, then set to simmer. Once pasta is cooked al dente, pour the contents into a colander to remove the liquid.
- Place back into the pot. Set the burner back to simmer and add in the goat cheese. Stir to combine, until completely melted and creamy.
- Serve and drizzle with extra virgin olive oil, fresh basil and Parmesan cheese.
If you liked this recipe, don’t forget to pin it for later!
And for those of you practicing meatless Fridays this season, or anyone who is looking for more inspiration to be creative without meat in their meals, I’ve reached out to my beloved BGB community girls for some more delicious, one-pot, meatless recipes!
Easy Beans and Greens by Fooduzzi
Kale Tortellini Soup by Running in a Skirt
One-Pot Minestrone Pot Pie with Whole Wheat Biscuits by Pumpkin and Peanut Butter
Healthy Vegetable Barley Soup by A Healthful Heart
Vegetarian Sloppy Joe’s by FitLiving
Chickpea Pumpkin Coconut Curry by Emilie Eats
Copycat Panera Quinoa Broth Bowl by The Balanced Berry
Black Bean Acorn Squash Chili by This Runner’s Recipes
Greek Polenta by A Cup of Kellen
Vegan Pumpkin Sweet Potato Risotto by Diary of an Ex-Sloth
Pin this round-up for later!