Farfalle with Tomato-Goat Cheese Cream Sauce Recipe | Vegetarian Times Skip to main content

Farfalle with Tomato-Goat Cheese Cream Sauce

Mild goat cheese lends a sophisticated tang to this creamy, orange-hued sauce. Tossed with tiny green peas, toasted pine nuts, and festive bow ties (it&39;s fabulous with fettuccine and gnocchi too), the resulting dish is wonderfully easy and original. If you&39;re not a fan of goat cheese, try the recipe with Boursin or low-fat cream cheese. You can also add a grating of Parmesan cheese before serving, if desired.



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12 oz. farfalle pasta
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1 cup frozen petite peas
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2 Tbs. pine nuts
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½ Tbs. olive oil
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3 cloves garlic, minced (1 Tbs.)
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1¼ cups prepared creamy tomato soup
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¼ cup nonfat or regular half-and-half
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1 Tbs. dry white wine, optional
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3 oz. creamy mild goat cheese (6 Tbs.)


1. Cook pasta in large pot of boiling salted water according to package directions until al dente, adding peas during last 3 minutes of cooking. Drain in colander, and set aside. Quickly return empty pot to same burner (with heat off). Wait a few seconds until pot looks dry, then add pine nuts. Cook over medium heat 1 minute, or until fragrant and lightly toasted. Transfer nuts to plate.
2. Add oil to pot, and sauté garlic over medium heat 15 seconds, or until just beginning to brown. Stir in soup, half-and-half, and wine, if using; bring to a brisk simmer over medium-high heat. Reduce heat to medium-low, and simmer gently 3 minutes, or until mixture is slightly reduced and begins to thicken, stirring occasionally. Add cheese, and cook 2 to 3 minutes more, or until cheese is completely melted into sauce, stirring occasionally. Season with salt and pepper, if desired.
3. Stir pasta, peas, and nuts into sauce in pot; toss well, and serve.

Nutrition Information: 

11 g
Total Fat: 
7 g
Saturated Fat: 
3 g
57 g
7 mg
283 mg
3 g
4 g
Serves 6

Comments on this Recipe

Made this dish not that long ago... it was YUMMY!

I have been making a similar recipe for years. Skip the 1/2 & 1/2, substitute the soup with diced tomatoes and I prefer spinach to peas.

i enjoyed making this dish and appreciated that only one pot was necessary. the sauce wasn't as rich as i expected it would be with the goat cheese/soup/half&half combo but it did have a unique flavor. we especially liked the incorporation of the toasted pine nuts.

This dish was easy to make and tasted great. The sauce was delicious and the pine nuts were a perfect complement.

This was a simple and delicious meal. I loved it!

I replaced the peas for a cup of fresh broccoli (I don't like peas) and found that it was pretty good without pine nuts (I was out). It is less than 30 minutes, and a favorite at our house.

This was a complete bust at my house. Nobody liked it. The sauce tasted really sweet which didn't match the goat cheese flavors. It needed some kind of zing also. I threw this one in the trash.

I made this with fresh tomatoes and whole milk.Saute`d tomatoes in a bit of olive oil till it was cooked , stirred in whole milk, cooked down and used that. That way you can control the taste and of course the ingredient.. Tasted very good! I am sure you can use any firm vegetable in this - egg plant, carrots, etc.

Weird! My family adored this meal. And it was so easy to make... Definitely will make again.

Loved this dish! I used cream cheese in place of goat cheese. The pine nuts made the dish. Quick, easy and tasty! Perfect.

Loved this dish! Made it a few times, even my husband likes it. It's a keeper!

This wasn't a big hit at my house. It isn't the worst pasta dish I have ever made, but it's close...very bland. I made it exactly as the recipe called, but I think it would be better with some additions. Maybe some mushrooms, sun-dried tomatoes, and some fresh herbs would spice it up a bit?

My boyfriend is the vegetarian in the house, and I made this for him. I loved it, thought it was really tasty, but he said it was bland and only ate one bite.

not something i would make on purpose, but if this is all i had in my pantry, it's not bad! I skipped the half & half, the goat cheese was enough creaminess for me.

This was surprisingly tasty for such a simple dish. I didn't use goat cheese, added extra wine, and used parmesan cheese in the sauce, and about 2-3 times the amount of garlic called for. Also, I used mixed veggies instead of peas. The extra garlic and wine added just enough flavor without being overpowering. Also, in my house we always make two versions: meat & non-meat. So, for my husband, it also worked well with some added ground beef.

This dish was quite tasty. I used almonds (out of pine nuts) and goat cheese with olives and herbs (that was all my grocer had). I thought it was delicious, likely because the goat cheese has the extra flavor. However, perhaps I didn't bring the soup/cream to a "brisk simmer" because my sauce is quite runny. Oh well! Just another reason for some crusty bread!

For those of you who didn't like it so much, skip the half and half, use Roasted Red Pepper Sauce with a little tomato paste instead of tomato soup, add garlic, rosemary and basil. A recipe is a reference, not a rule.

I can't imagine ever making pasta sauce using tomato soup. Yuck! This would be good with a real pasta sauce, maybe even store-bought pasta sauce. And herbs or spices of some kind for sure. I'll make this with some mods.

Excellent, with some modifications: I used marinera sauce, mainly because that's what I had on hand I added onions and mushrooms (also already on hand) to the 'garlic' step I skipped the nuts

I used cream cheese and soy creamer, and also I added artichokes to the recipe. This was delicious! It's very quick and to make.

Loved this dish after a few modifications! Added asparagus, doubled the garlic, used Trader Joe's organic tomato roasted red pepper soup (which is delish on it's own) in lieu of the creamy tomato, and used 1 tsp melted butter plus 1/4 cup whole milk instead of hlf & hlf which I didn't have on hand. Topped with a little parm & it was delish!

I used tomato sauce instead of soup and added red pepper flakes and basil for a kick. SUPERB!

One point to consider: if one of your main ingredients is a prepared food item, the quality of your dish is likely going to hinge on the quality of that item (i.e. using Pacific Organic Creamy Tomato Soup will get you a rich, more well-seasoned sauce, and using Campbell's will get you runny red water...). I used the Pacific soup, and it was great. (Just FYI though, the Pacific low-sodium soup, while still well-seasoned, is much thinner in texture.)

Loved it. So did my husband. Will try the organic tomato soup next time, but I used regular old Campells this time. I made it with 2/3rds cup milk and cooked it for about 30 minutes so that it wasnt runny as other people had mentioned. Used garlic and herb goat cheese, and then doubled the garlic called for.

Good, but a little bland. Could use some extra veggies and spices, but a good starting point. Loved the goat cheese in this dish.

Yummy! We found queso fiesta goat cheese which added a nice kick. Otherwise, followed the recipe, minus the wine, to a T. Will keep this for a favorite for sure!

We loved this. I used Pacifica roasted tomato and red pepper bisque and the flavor was wonderful even better the next day.