Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes

By Maria Lichty

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Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes-this simple and healthy pasta dish is full of flavor and will get picky eaters to love broccoli!

Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes

Caleb is going through a phase where he claims he doesn’t like vegetables. He would eat almost any vegetable when he was younger, but now he says he doesn’t like them and that vegetables are “mommy” food. This is crazy because Josh loves vegetables and eats them all of the time. We do our best to set a good example by eating healthy and we give our kids the opportunity to try lots of foods, including lots of vegetables. I hope this phase doesn’t last long. The joy of having an independent four year old:) Luckily, Maxwell is still crazy about veggies. I don’t think there is a food he doesn’t like though:)

We still eat vegetables at every meal, even if Caleb protests. The other night, I made Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes. I was prepared for a fight at the dinner table, but Caleb actually ate the pasta willingly…including the broccoli! He even said he loved the trees:) YAHOO!

Pasta with Roasted Broccoli and Sun-Dried Tomatoes Recipe

I love this pasta dish because it is easy to make and is full of flavor! First, I roast the broccoli with a few cloves of garlic.

Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes Recipe

While the broccoli is roasting, I cook the pasta. I like to use whole wheat orecchiette. I combine the pasta with the roasted broccoli, garlic, sun-dried tomatoes, and add goat cheese. The goat cheese creates a creamy pasta in seconds. It is the secret weapon in this dish:) Well, that and the roasted broccoli. Roasted broccoli is the best and even picky little eaters, like Caleb, like it.

Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes Recipe

You can have this pasta dish on your dinner table in 30 minutes so it is perfect for busy weeknights.

Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes Recipe

And another bonus, the leftovers reheat beautifully. I love using Reynolds heat & eat containers because they are convenient and make lunch the next day super easy. I like to fill a container for Josh to take to work and one for me to eat at home. To re-heat, remove the lid, and put the container in the microwave. The containers are microwavable and made from a plant-base material, offering a safe alternative to plastic.

We eat our leftovers right from the disposable containers so there is no clean up after lunch! Yay! The containers are also great for freezer meals, which I am a huge fan of! You can check out my favorite freezer meals here.

Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes is a winning pasta dish at our house and we hope you like it too! Make it for dinner and reheat the leftovers for lunch! Enjoy!

Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes Recipe

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Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes

This simple and healthy pasta dish is a family favorite. The leftovers reheat beautifully too!
4.75 from 8 votes


  • 4 cups broccoli florets 2 heads
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 8 ounces whole wheat pasta we used orecchiette
  • 1 6 oz jar sun-dried tomatoes in oil
  • 2 ounces goat cheese


  • Preheat the oven to 400 degrees F. Place the broccoli florets and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until florets are coated. Season with salt and black pepper, to taste. Place the baking sheet in the oven and roast until broccoli is tender, 15-20 minutes. Remove from oven and set aside.
  • While the broccoli is roasting, cook the pasta according to package instructions. Reserve ½ cup of the pasta water and drain pasta.
  • Open the jar of sun-dried tomatoes and pour 1 tablespoon of the oil into the pan. Chop the roasted garlic and add it to the hot pan. Add the roasted broccoli. Drain the rest of the oil off of the sun-dried tomatoes. Roughly chop the tomatoes and add them to the pan. Stir and add the pasta.
  • 4. Crumble the goat cheese over the pasta and gently stir. Add a little of the pasta water and stir. If the goat cheese isn't melted, add a little more water until you reach desired creaminess. Season with salt and black pepper, to taste. Serve warm.

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. What a delicious looking meal! No wonder your son couldn’t resist eating it, even with the vegetables 🙂 And only 30 minutes to make-win!! Pinning!

  2. I love your leftover plan with the disposable containers!!!! Will be ordering. I pack my husbands and my lunch every day (we’re teachers) and quite honestly, school lunches are beyond icky. I also pack my daughters lunch every day. This is spot on for all of us. My husband will NOT eat a school lunch to save his life Would rather die.

  3. I love the goat cheese mixed in with these flavors – I know my daughters would approve of this meal!

  4. I love the creaminess that goat cheese gives this dish!! The heat and eat containers are brilliant!

  5. After traveling these past two weeks, I could definitely go for a big bowl of this pasta! Love the roasted broccoli!

  6. Goat cheese melting over hot pasta is the best! And there is something so satisfying about eating orecchiette

  7. Oh I love pasta but this dish is taking it over the top. I love all of the veggies and the goat cheese. I can almost taste it.

  8. I make a similar dish using chicken instead of goat cheese. I’m going to shake it up with your delicious version very soon!

  9. This is my kind of pasta, Maria! I may be the only that will eat it, but that’s not going to stop me! I have to keep my eye out for those Reynolds containers too.

  10. Hello,

    Thank you very much for sharing your recipes. Would it be possible to write the quantities you are using in grams/ kg or even cups, tsp or tbsp?

    I am based in the UK and definitely not used to oz and fahrenheit. I know its a minor thing and I can follow the recipes when i convert the quantities but I’m sure others are having the same issue and it would be appreciated if you could help us out! 🙂


    1. Thank you for the feedback. I will look into this. I am not familiar with grams and I am not good at math:)

  11. I know this is a few years old, but I’m so excited to try it! I bought sun-dried tomatoes on a whim and haven’t figured out what to use them in. Now I’ve got a plan for next week. 🙂