Tagliatelle with Creamy Goat Cheese Sauce and Asparagus

Last week, I stumbled upon a pasta recipe that used goat cheese in the sauce. What a great idea, I thought. But the recipe also used several additional rich and fattening ingredients. I wanted to create a slightly less indulgent—but hopefully still delicious—goat cheese sauce.

So last Monday, I scribbled down some ideas and began the countdown to 6 o’clock when I could go home and get to creating. It was one of those days where everything irritates you—the endless meetings, the interruptions, the whole being an adult with responsibilities thing. All I could think about was enjoying some delicious pasta on the comfort of my couch.

Unfortunately, due to all the meetings, I got held-up and left work on the later side. On the way home, I stopped at my local grocery store to stock up on necessities. In the pasta aisle, I was particularly excited when I noticed this gem. The grocery stores in my Brooklyn neighborhood are pretty small, so any gluten-free additions to the inventory are pretty exciting. I’ve been noticing a lot lately, by the way.

Schar Gluten-free TagliatelleI’m a huge fan of Schar products, and this one didn’t disappoint. At some point, I’m going to write a gluten-free pasta review (I’ve tried many), but this one might just be my favorite.

I made my purchases and continued on my way. As I reached my apartment, I glanced up to notice the lights in our unit were out. Now, nothing against my roommates, but as I’d said, I was having a “go-away!” kind of day. I was looking forward to a little peace and quiet and the opportunity to have the kitchen to myself. I reached into my bag and searched for my keys. When I didn’t hear the jingle, panic ensued. I immediately realized the issue: I’d left them at work… inside the gym bag I’d so optimistically taken in with me that morning but so readily left behind. I nervously texted the roommates, now ironically praying they were just watching movies in the dark or napping, but I was to have no suck luck that day. They were at a concert. Far. Not to be home till late.

I wanted to cry. My pasta indulgence was now hours away. I had to walk 10 minutes back to the train, wait 10+ minutes for the subway, ride 6 stops, get off, climb stairs, wait for the second train, ride 2 stops, get off, walk across the street to my building, climb four flights of stairs, enter my office, grab the keys, and retrace the route (for now the fourth! time that day) back. Last Monday, my friends, was just not my day.

Yet, I did it, I lived, and I somehow even mustered up the strength to still make dinner, which I ravenously devoured at close to midnight. Here’s hoping your experience goes just a little more smoothly.

Creamy Goat Cheese Tagliatelle with Asparagus

Serves 3
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Allergy Egg, Fish, Peanuts, Shellfish, Soy, Tree Nuts, Wheat
Dietary Gluten Free, Vegetarian
Meal type Lunch, Main Dish, Side Dish
Misc Serve Hot


  • 1 bunch asparagus
  • 2 cups No-fat Greek Yogurt (divided)
  • 1/2 cup water (divided)
  • 1 clove garlic (minced)
  • 1 medium shallot (diced)
  • 1 tablespoon thyme
  • 4 ounces goat cheese
  • 2 cups uncooked taglietelle
  • 2 teaspoons olive oil
  • 1 tablespoon gluten-free all-purpose flour (optional/as needed)
  • pinch pepper
  • pinch salt


Step 1
Bring a pot of salted water to a boil. Turn heat down to medium. Cut off the hard ends of asparagus and drop them into the water. Cook until tender, about five minutes, and strain. Cut asparagus into small pieces and set aside.
Step 2
In a medium bowl, combine 1.5 cups goat cheese with 1/4 cup water and whisk. Add water a little at a time until desired consistency is met. You want it to be runny, like buttermilk, but still thick to create a creamy sauce.
0% Greek Yogurt
Step 3
In a medium saucepan, pour in the yogurt, thyme, salt and pepper. Bring to a simmer, then turn the heat down to low. Simmer the mixture, stirring consistently, until the sauce is thick. If the sauce becomes too watery, add more yogurt and/or gluten-free flour. If it's too thick, add a little water. Stir regularly for 15 minutes. Mix in goat cheese and continue stirring for 3-5 more minutes.
Goat Cheese Greek Yogurt Pasta Sauce
Step 4
Prepare pasta noodles as directed on box.
In a frying pan, heat olive oil. Add shallots and garlic and cook until translucent, about 3-5 minutes. Add in asparagus and stir.
Step 5
Transfer asparagus mix to the saucepan. Add noodles and stir for one minute to meld flavors. Season with salt, pepper, and additional thyme as desired. Serve.
Pasta with Goat Cheese Sauce and Asparagus Thyme and Shallots

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