It’s no secret that cheese and carbs are my favorite things in the world, and my favorite recipes involve both. I came up with this easy Goat Cheese and Vegetable Pasta recipe on the spot at a super fun event hosted by Jewel-Osco to celebrate their O Organics products.
We kicked off the day with a cooking demo from Annessa Chumbley, a Registered Dietitian and Nutritionist. She showed us how to make peanut butter and oat pancakes, mini meatloaves, and a simple one pot pasta made with O Organics products. Then it was our turn to cook.
Imagine being brought to a commercial kitchen stocked full of O Organics products and produce and being given an hour to make anything you want. It’s was basically my dream come true! The most fun part is that I was with over 30 other bloggers. My friends Jenny, Lauren, and I worked side by side cooking up three completely different meals.
Lauren made a fall salad with caramelized onion and butternut squash.
Jenny made a pumpkin curry pasta.
Some bloggers, like my friend Allie, were ambitious enough to bake! She made berry muffins.
Once everyone was done in the kitchen, we got to take photos and eat what we had created. It was such a treat to try what other people had made.
Before this event, I had been purchasing O Organics products, but I wasn’t fully aware of how expansive the product line is. They have pasta, cheese, crackers, ice tea, baking essentials, kombucha, baby food, and frozen vegetables and more, and they are more affordable than other organic products that I have seen. At the event I had the opportunity to work with a vast selection of O Organics products, but please check your local Albertsons family store to see what’s available in your area.
This Goat Cheese and Vegetable Pasta is the perfect weeknight meal. It comes together in under 30 minutes and you can add any of your favorite veggies. I added bell pepper, onion, tomato, and spinach.
30 minTotal Time
- 1/2 Pound (half a box) O Organics Penne Rigate
- 1 Bell Pepper
- 1 White Onion
- 1 tablespoon O Organics Olive Oil
- 1 can O Organics Diced Tomatoes
- 1 tablespoon O Organics Butter
- 1 1/2 tablespoon O Organics All-Purpose Flour
- 1 cup O Organics Whole Milk
- 2 ounces O Organics Garlic Herb Goat Cheese
- 2 cups O Organics Spinach
- 1/4 cup Pasta Water
- Salt and Pepper
- Start by putting a pot of salted water on to boil. Then get to work chopping the onion and bell pepper - keep them separated.
- Heat the olive oil in a skillet over medium heat. Add the onions and saute for 5 minutes, stirring frequently. Then add the tomatoes and bell pepper. Season with salt and pepper and bring to a steady simmer and let reduce while you prepare the sauce.
- Once the water comes to a boil, add the pasta and cook it until it is al dente. Reserve 1/4 cup of the pasta water before draining the pasta.
- Use the same pot that you used to cook the pasta to prepare the sauce. Melt the butter over medium heat and whisk in the flour. Then whisk in the milk and bring to a slow and steady boil, stirring frequently to thicken the sauce. Then add the goat cheese. Season to taste with salt and pepper. Then stir in the tomato and vegetable mixture.
- Add the pasta and the pasta water to the sauce. Stir in the spinach, letting it wilt. Serve right away.
This post was sponsored by Jewel-Osco’s O Organics products. The opinions expressed are my own. Thanks for supporting the brands that make this site possible. I get my O Organics products at Jewel-Osco, but if you are outside of the Chicagoland area, O Organics products are available at the Albertsons family of stores across the country, including Albertsons, Safeway, Vons, Sha