Penne tossed with creamy goat cheese, cranberries, walnuts, and herbs—festive, easy, and bursting with flavor.
# What You'll Need:
→ Pasta
01 - 12 ounces penne pasta
→ Sauce
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1/2 cup vegetable broth
06 - 5 ounces fresh goat cheese, crumbled
07 - 1/4 cup heavy cream
08 - Zest of 1 lemon
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Mix-Ins & Toppings
11 - 1/2 cup dried cranberries
12 - 1/3 cup walnuts, roughly chopped and toasted
13 - 1/4 cup fresh parsley, chopped
14 - 2 tablespoons chives, sliced
15 - 1/4 cup grated Parmesan cheese, optional
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and shallot. Sauté for 2 to 3 minutes, stirring, until fragrant and translucent.
03 - Pour in vegetable broth and bring to a simmer. Lower heat and whisk in goat cheese and heavy cream until the mixture is smooth and creamy.
04 - Add lemon zest, salt, and pepper. Stir in dried cranberries and let them plump for 1 to 2 minutes.
05 - Add the drained pasta into the skillet. Toss well to coat evenly. If sauce is too thick, add reserved pasta water in small amounts until the desired consistency is achieved.
06 - Remove skillet from heat. Fold in toasted walnuts, half the parsley, and chives.
07 - Transfer to serving plates. Top with remaining parsley, optional Parmesan, and extra cranberries as desired. Serve immediately.
