Cranberry Goat Cheese Pasta

This cranberry goat cheese pasta brings festive flair to your dinner table with its vibrant colors and bold flavors. The creamy tanginess of goat cheese creates a luxurious sauce that perfectly complements the sweet-tart punch of cranberries, while pomegranate arils add jewel-like pops of color and flavor that elevate this dish from everyday to extraordinary.

I first created this pasta during a holiday potluck where I needed something festive yet unfussy. The vibrant red accents against the creamy white sauce drew everyone to the table, and now it's requested at nearly every family gathering from Thanksgiving through Valentine's Day.

Ingredients

• Pasta: 12 oz penne or fusilli The short shapes catch the creamy sauce in their ridges and curves
• Olive oil: 1 tablespoon Use a good quality extra virgin for best flavor
• Goat cheese: 4 oz Look for a soft, fresh variety without added herbs for a clean canvas
• Whole milk or cream: 1/2 cup Cream will make a richer sauce, milk works for a lighter version
• Dried cranberries: 1/2 cup Choose unsweetened if possible for better flavor balance
• Honey: 1 tablespoon Local raw honey adds complexity beyond just sweetness
• Lemon zest: from 1 lemon Always zest before juicing, and use organic when possible
• Pomegranate arils: 1/2 cup Select fruits that feel heavy for their size, indicating juiciness
• Fresh parsley: 2 tablespoons Flat-leaf Italian parsley has more flavor than curly varieties
• Toasted walnuts: 1/4 cup optional Toast yourself for fresher flavor and more control

Instructions

Cook the Pasta:

Fill a large pot with water, add a generous tablespoon of salt, and bring to a rolling boil. Add your pasta and cook according to package directions until al dente, typically 8-10 minutes. Before draining, carefully reserve 1/2 cup of the starchy cooking water. This liquid gold will help create a silky sauce that clings to your pasta. Drain the pasta but do not rinse it.

Prepare the Cranberry Base:

While your pasta cooks, warm olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add the dried cranberries and drizzle with honey, then stir continuously for 2-3 minutes. The cranberries will plump slightly and release their fruity essence into the oil, while the honey will caramelize just enough to deepen its flavor without burning.

Create the Creamy Sauce:

Lower the heat to medium-low to prevent the dairy from curdling. Add the softened goat cheese in chunks, followed by the milk or cream and freshly grated lemon zest. Gently stir with a wooden spoon or silicone spatula until the goat cheese melts completely and forms a smooth, creamy sauce. This should take about 3-4 minutes. Season thoughtfully with salt and freshly cracked black pepper, tasting as you go.

Combine Pasta and Sauce:

Add your drained pasta directly to the skillet with the sauce. Using tongs or two wooden spoons, toss everything together thoroughly, making sure every piece of pasta gets coated with the creamy mixture. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until you reach your desired consistency. The starch in the water will help the sauce cling to the pasta rather than pooling at the bottom.

Plate and Garnish:

Divide the pasta among four warmed plates or shallow bowls, twirling it slightly to create height. Immediately sprinkle each serving with vibrant pomegranate arils, allowing them to nestle into the warm pasta. Follow with a generous scattering of fresh parsley and toasted walnuts if using. The contrast between the creamy pasta and the jewel-like garnishes creates a feast for the eyes.

Serve with Finesse:

Present the pasta immediately while still warm, as the sauce will continue to thicken as it cools. For an extra touch of brightness, add a final grating of fresh lemon zest over each plate just before serving. Encourage diners to mix the garnishes into the pasta as they eat to experience the full symphony of flavors and textures.

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The pomegranate arils are truly the secret star of this dish. I discovered their transformative power when I accidentally bought one instead of a red apple at the farmers market. When I sprinkled them over this pasta for the first time, my daughter called them little jewels, and the name stuck. Now we call this our jeweled pasta, and breaking open a pomegranate together has become our special pre-dinner ritual whenever we make this recipe.

Make-Ahead Tips

This pasta can be partially prepared in advance to make dinnertime even simpler. The sauce can be made up to two days ahead and stored in an airtight container in the refrigerator. When ready to serve, gently reheat the sauce in a large skillet over low heat, adding a splash of milk or cream to loosen it. Cook your pasta fresh, then combine with the warmed sauce as directed.

The garnishes can also be prepared ahead of time. Pomegranate arils will keep for up to three days in a sealed container in the refrigerator. Walnuts can be toasted, cooled, and stored in an airtight container at room temperature for up to a week. Chop the parsley just before serving for the freshest flavor and brightest color.

Seasonal Adaptations

Winter Version
Add roasted butternut squash cubes for heartiness and color
Incorporate a pinch of warming cinnamon or nutmeg into the sauce
Garnish with fresh rosemary instead of parsley for a more aromatic finish

Spring Version
Fold in blanched asparagus tips or fresh peas just before serving
Use chèvre with herbs or flowers for a seasonal twist
Brighten with mint instead of parsley and add lemon juice to the sauce

Summer Version
Replace dried cranberries with fresh blueberries or blackberries
Add grilled zucchini ribbons for substance and smokiness
Finish with fresh basil and a drizzle of best quality olive oil

Perfect Wine Pairings

The creamy tanginess of the goat cheese paired with sweet-tart cranberries makes this pasta an excellent match for several wine styles. A crisp Sauvignon Blanc will complement the dish with its bright acidity and herbal notes. For red wine lovers, a light Pinot Noir offers enough fruit character without overwhelming the delicate flavors. If celebrating, a dry rosé sparkling wine creates a festive pairing that enhances both the creamy texture and the vibrant garnishes.

For a non-alcoholic option, try sparkling water infused with a splash of pomegranate juice and a twist of lemon peel to echo the flavors in the dish.

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Present the pasta immediately while still warm, as the sauce will continue to thicken as it cools. For an extra touch of brightness, add a final grating of fresh lemon zest over each plate just before serving.

Recipe Q&A

→ What pasta shapes work best with this dish?

Penne or fusilli are ideal, as their grooves hold the creamy goat cheese sauce and garnishes well. Other short pasta shapes, like rigatoni or farfalle, also work nicely.

→ Can I use fresh cranberries instead of dried?

Dried cranberries provide concentrated sweetness and texture. If using fresh, cook them down with honey until softened and slightly sweetened to balance tartness.

→ How can I make this gluten-free?

Substitute the pasta with a certified gluten-free variety. All other ingredients are naturally gluten-free, but always check processed product labels for allergens.

→ What can I use instead of goat cheese?

Cream cheese or ricotta can offer a creamy texture, though the flavor will be milder than goat cheese. Adjust seasonings to taste.

→ Are there nut-free options for the garnish?

Omit the walnuts, or use toasted pumpkin or sunflower seeds for crunch without nuts. Garnish with extra parsley or pomegranate arils to enhance flavor and presentation.

→ Is it possible to add protein to this dish?

Absolutely. Grilled chicken or roasted chickpeas can be added for extra protein, making it more filling and balanced.