Goat Cheese Pasta with Fresh Basil and Pine Nuts
This trendy vegetarian pasta is seriously delicious!
Amira
Published November 12, 2026
I was first served this dish in Milan and was completely enchanted. Ever since, I've been searching for the perfect recipe, and here it is. Buon appetito!
This recipe was written in Norwegian and translated automatically.
Instructions
Roast the vegetables
Preheat the oven to 220°C (425°F) (200°C/400°F convection).
Bring a large pot of salted water to a boil.
Cut the zucchini into 1/2-inch thick half-moons.
Rinse the leeks and cut them into 1/2-inch thick slices.
Spread the zucchini and leeks on a baking sheet lined with parchment paper. Drizzle with a splash of olive oil, season with salt and a pinch of pepper, and toss well.
Bake for 15 to 25 minutes, or until the vegetables are tender.
Cook the pasta
Cook the pasta until al dente (follow the package instructions).
Reserve a little pasta water in a cup and drain the rest. Return the pasta to the pot.
TIP: The cooking water should be as salty as seawater.
TIP: Al dente means the pasta is tender with a slight bite.
Prep the ingredients
Finely chop or press the garlic. Coarsely chop the basil. Rinse the spinach.
Toast the pine nuts
Heat a large skillet over medium heat.
Toast the pine nuts in the dry skillet for 3 to 4 minutes, or until golden.
Set aside in a small bowl.
Make the sauce
Heat olive oil in the same skillet over medium-high heat.
Cook the tomato paste, garlic and Italian seasoning for 1 minute.
Reduce the heat to medium and add the crème fraîche, soy sauce, sugar and pasta water. Simmer, stirring, for 4 to 5 minutes, or until thickened.
Remove the skillet from the heat. Toss the pasta, spinach and roasted vegetables in the sauce.
TIP: Add a splash of water if the pasta seems dry.
Serve
Divide the pasta among bowls.
Top with crumbled goat cheese, pine nuts and chopped basil.
