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Pasta with Goat Cheese and Roasted Asparagus


This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and asparagus.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2007


  • 2 bunches asparagus (2 pounds total), tough ends removed
  • 4 tablespoons butter, cut into small pieces
  • 12 ounces cavatappi or other short pasta
  • 1 small log soft goat cheese (5 ounces), crumbled
  • 2 to 3 tablespoons snipped fresh chives, for garnish


  1. Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.

  2. While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

  3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Reviews Add a comment

  • drewsmama
    18 DEC, 2014
    Love to add Sun Dried Tomatoes all chopped up into the sauce instead of asparagus..AMAZING!!!!!!!!!!!!!!!!!
  • MargauxB
    12 JUN, 2012
    This was really good, I made it for lunch today and I recommend adding some cherry tomatoes it made it PERFECT!
  • MS10770994
    14 JUL, 2011
    Super yummy and easy. I also added some roasted tomatoes to "cut" the intensity of the goat cheese. You really could add any roasted vegetable you wanted and it would be delicious.
  • starrling8
    8 JUL, 2011
    This is a very nice recipe. Everyone I've shared it with has been surprised at how sumptuous it is. You have to take every bit with a bit of the asparagus. Surprisingly nice. And, very easy to make.
  • papergrace
    25 NOV, 2010
    Made this last night with whole wheat pasta, Smart Balance
  • beanwean
    14 APR, 2010
    Meh. Made as per the recipe and found it bland and uninteresting. I'll try to salvage it as a cold pasta salad by adding some minced onion and roasted red bell peppers.
  • cathable
    14 APR, 2010
    My 14 month old son just devoured a huge bowl of this! It's soooo tasty! We also added cherry tomatoes, which added lots of yummy flavor. I used just 1 bunch of asparagus and only had 1/2 log of goat cheese on hand, but it still turned out great!
  • cec145
    13 APR, 2010
    Delicious and quick recipe! I only used one pound of asparagus but roasted a pint of grape tomatoes with it and it turned out great.
  • BethLenahan
    8 MAY, 2009
    This an absolute winner recipe. Fast enough for everyday, yet good enough for company. I added grilled chicken and sliced it up for a bit of protein.
  • catherine495
    18 FEB, 2009
    Very easy and delicious! Keeper!