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This rich and creamy goat cheese pasta sauce is the perfect alternative to a heavier alfredo sauce. Adding the sauteed mushrooms and shredded brussels sprouts makes this the perfect meatless recipe the whole family will love.
When it comes to pasta sauce, people usually like either a creamy sauce or not. This goat cheese pasta sauce has the constancy of a lightened-up alfredo sauce and with a ton more flavor. You wouldn't even know that this is a no cream pasta sauce.
Trust me, this recipe is easy enough for a quick and easy weeknight pasta dinner but fancy enough to serve to guests and even makes a fun date night pasta recipe. Nothing is more comforting than a big bowl of a creamy pasta dish.
Ingredients to make goat cheese pasta sauce.
- Gluten-free Pasta
- Baby Bella Mushrooms
- Brussels Sprouts
- Olive Oil
- Garlic
- Lemon Juice
- Balsamic Vinegar
- Goat Cheese
- Salt and Pepper
- Starchy pasta water (not pictured)
You might have noticed that this creamy pasta sauce does not have any milk or heavy cream in its ingredients. Don't worry; I promise this goat cheese sauce is still super creamy even without it.
As a bonus, there is no cow milk dairy in this recipe at all, which makes it easier to digest since goat milk has a different protein structure and less lactose. So my ever so slightly lactose-intolerant stomach is happier. And I mean it's goat cheese, it's delicious.
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How to make goat cheese pasta sauce.
- Cook the pasta and reserve some of the cooking water.
- Prep the veggies.
- Saute the mushrooms and shaved brussels sprouts.
- Melt the goat cheese.
- Add the lemon juice, balsamic vinegar, spices and reserved pasta water.
- Let the sauce simmer until it thickens.
- Toss in the pasta and enjoy.
How to get the best flavor from your mushrooms and brussels sprouts.
Do not rinse mushrooms or soak them in water. Instead, gently clean them with a damp paper towel to remove any dirt.
Cook them on high heat. Mushrooms release liquid when they cook. If you keep the temperature lower, the mushrooms will steam in the liquid. Cooking them at a higher heat will help that liquid cook off faster and give your mushrooms the best texture.
Add more fat as needed. Mushrooms are very absorbent; if you think your mushrooms are starting to look a little dry and they will burn, add a little bit more oil or butter to the pan as needed.
Do not overcrowd the mushrooms. When mushrooms cook, they need space to let the liquid evaporate.
Do not constantly stir mushrooms. When the mushrooms cook, their liquid evaporates, and then gently flipping will help get that golden color and enhance the flavor of the mushrooms.
The simple answer is salt. Salting brussels sprouts helps to take the bitterness out of them. Sauteeing them also helps to bring out the sweetness of the brussels sprouts.
What is the easiest way to shred brussels sprouts?
Many stores will sell pre-shredded brussels sprouts, but they are also really easy to do at home in just a few simple steps.
- Remove the tough outer leaves.
- Trim the root end. (This is the little nub from where it attaches.)
- Slice the brussels sprouts in half lengthwise, cutting through the root end.
- Turn the brussels sprouts 90-degrees and cut the brussels sprouts into thin slices.
- Gently separate the slices with your hands.
If you want to prep part of this recipe ahead of time, shredded brussels sprouts will stay good in a container in the fridge for 2-3 days.
Can you use frozen brussels sprouts for this goat cheese pasta recipe?
Yes, you can. I suggest if you are going to use frozen brussels sprouts to shred them while frozen and then allow them to rest on a towel to help absorb the excess liquid before sauteeing them for this recipe.
Want more?
This goat cheese sauce recipe, as written, is vegetarian, but you can easily add in your favorite seasoned chicken, or even something like salmon would be delicious with it.
More gluten-free pasta sauces to love.
Homemade Alfredo Sauce or Dairy-free Alfredo
Want more brussels sprouts recipes to enjoy?
Dijon Bacon Brussels sprouts with Goat Cheese
Creamy Gluten-free Goat Cheese Pasta Sauce
Ingredients
- 1 Box Gluten-free Pasta of Choice
- 2-3 Cups Shredded Brussels Sprouts
- 1 - 1½ Cups Sliced Mushrooms of Choice
- 2-3 Tablespoons Olive Oil
- 2 Tablespoons Lemon Juice
- 1 ½ Tablespoons Balsamic Vinegar
- 2-3 Cloves Garlic minced
- 8-10 Ounces Goat Cheese I use plain.
- 2-3 Cups Reserved Starchy Cooking Water Set aside when the pasta is done cooking before draining.
- 2 Teaspoons Salt
- 1 Teaspoon Pepper.
Instructions
Cook the pasta.
- Cook the pasta to your liking per the box instructions. Be sure to reserve 2-3 cups of the cooking water before draining.1 Box Gluten-free Pasta of Choice
Make the sauce.
- Slice the mushrooms and shred the brussels sprouts.1 - 1½ Cups Sliced Mushrooms of Choice, 2-3 Cups Shredded Brussels Sprouts
- In a skillet over medium-high heat, add some of the olive oil and mushrooms. Allow the mushrooms to become golden, adding more olive oil as needed before continuing.2-3 Tablespoons Olive Oil, 1 - 1½ Cups Sliced Mushrooms of Choice
- Add the shredded brussels sprouts to the pan with the mushrooms and continue to cook until they have softened and started to caramelize. Be sure to salt the brussels sprouts at this point to help reduce any bitterness.2-3 Cups Shredded Brussels Sprouts, 2 Teaspoons Salt
- When the vegetables are almost done, add the garlic to pan and let it become fragrant.2-3 Cloves Garlic
- Once the mushrooms and brussels sprouts have been sauteed, add the goat cheese and gently stir it until it becomes soft and starts to melt into the vegetables.8-10 Ounces Goat Cheese
- To the skillet, add in the lemon juice, balsamic vinegar and spices.2 Tablespoons Lemon Juice, 1 ½ Tablespoons Balsamic Vinegar, 2 Teaspoons Salt, 1 Teaspoon Pepper.
- Slowly start adding in the reserved cooking water a little bit at a time until the goat cheese sauce comes together to the constency you like.2-3 Cups Reserved Starchy Cooking Water
Make it a pasta.
- Toss the finished goat cheese sauce with the cooked pasta until the pasta is coated.
Serve
- Serve warm or add additional chicken or other protein if desired.
Notes
- Remove the tough outer leaves.
- Trim the root end. (This is the little nub from where it attaches.)
- Slice the brussels sprouts in half lengthwise, cutting through the root end.
- Turn the brussels sprouts 90-degrees and cut the brussels sprouts into thin slices.
- Gently separate the slices with your hands.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
Let me know what you think or if you have any questions.