Beef & Zucchini Pasta with White Wine, Oregano, & Creamy Goat Cheese

I don’t have a good name for this beef and zucchini pasta with white wine and goat cheese.  That’s a mouthful as it is, and still leaves out like…half of the flavors that make this awesome.  But it is soooooooooo good.

For many years, “kitchen sink” pastas were my specialty…being hungry and tired, and then pulling random things out of my fridge or pantry to create a fast, delicious pasta dish.  Some of those have become staples, including this roasted pepper, sausage, and goat cheese pasta.

Pasta has (sadly) not been a big part of my life for years now, so I haven’t shared one of these gems in a while, but I’m coming back with a BANG.  I’m truly obsessed with this pasta.

I’ve never had Hamburger Helper, but I feel like this is what Hamburger Helper would be like if it were super fancy and extra delicious.  And made with real, healthier ingredients, obvs.

The key to this dish originally is this AMAZING Meredith Dairy marinated sheep and goat cheese that is…I mean…guys, it’s so good.  And it’s quite unique.  If you can find it in the store or online there, buy it (Costco usually has it)!

The white wine added to the beef after it cooks is key too.  I’d strongly avoid anything too tart or astringent, such as a Pinot Grigio or vinho verde.  You want something that’s softer with a bit of sweetness, such as a Chenin Blanc (my preference), Sauvignon Blanc, Chardonnay, Albarino, Riesling, etc.

And this beef and zucchini pasta can easily be made gluten-free with your preferred type, but I recommend Banza chickpea pasta…I think the texture and flavor work better for this pasta than most GF ones.  Make sure to undercook it slightly so it doesn’t get mushy.

To make this delicious pasta, we prep the components then toss together…all very fast!

Slice the zucchini into thin coins or half-moons (depending on how fat your zucchini is).  Heat a skillet on medium, drizzle olive oil and add the zucchini along with some salt and garlic powder.

Cook, stirring every few minutes, for 10 or more minutes.  You want the zucchini to get really golden, a bit crispy, and cooked down.

Cut your onion into big chunks and separate all the layers.  Toss with some olive oil and salt, and air fry for around 7 or 8 minutes at 390 F, or until softened and browning.  Or you can roast in the oven.

Toast your pine nuts as well, being careful that they don’t get burnt.

While your zucchini and onions are cooking, you can also cook up the ground beef, adding salt and garlic powder.  Let it start to get a little crisp on the bottom, then add the white wine to deglaze.  Stir that for a minute, turn off the heat, and add your fresh oregano.  Set aside.

Cook the pasta according to the directions, keeping slightly al dente.  Reserve about 1/2 cup of pasta water just in case, then drain.

Toss together the pasta, cooked zucchini, onions, beef in wine, and pine nuts.

Break the cheese blocks apart with your fingers and add, then add a little bit of pasta water and toss everything to combine.  Add a bit more pasta water if necessary to get the cheese to coat everything nicely and get a beautiful creamy sauce.

This beef and zucchini pasta has been such a hit with my family and friends…it got requested multiple times in one week!

If you’re looking for an insanely easy and maybe the most delicious pasta dish in history, run, don’t walk…to the store to get this cheese in case it disappears!  (Pro tip: save the marinated olive oil it comes in and use it in your cooking!)

Other amazing “kitchen sink” pastas you’ll fall in love with:

• Creamy Smoked Salmon Pasta with Veggies
• Pasta with Roasted Peppers, Chicken Sausage & Goat Cheese
• Pasta with Tomato, Spinach, & Feta
• Rigatoni with Grilled Fairytale Eggplant, Tomato, Herbs, & Chicken
• Cavatappi with Goat Cheese, Tomatoes, Kale, & Grilled Zucchini (vegetarian)
• Pasta with Mixed Greens & Goat Cheese (vegetarian)

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Beef & Zucchini Pasta with White Wine, Oregano, & Creamy Goat Cheese

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This delicious beef and zucchini pasta with white wine, fresh oregano, toasted pine nuts, and creamy goat cheese is absolute heaven! It's also super easy to make, and a total crowdpleaser...perfect for a fancy dinner party or a random weeknight! It's kind of like a grown-up Hamburger Helper (or what we *wish* that were like!).

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Ingredients

• 1 pound of ground beef
• 1/2 cup of good white wine (dry & soft, like a Chenin Blanc; see notes)
• 1 small zucchini, sliced thinly (or 1/2 a medium one, amounts are flexible)
• 1/2 of a sweet (or yellow) onion
• Fresh oregano (~2 tablespoons)
• Scant 1/4 cup of pine nuts, toasted until golden
• ~6 ounces of soft goat/sheep cheese (see notes)
• 16 ounces of pasta (curly/fusili style is best; see notes on GF)
• Salt and garlic powder, as well as olive oil

Instructions

1. Slice the zucchini into thin coins or half-moons (depending on how fat your zucchini is).  Heat a skillet on medium, drizzle olive oil and add the zucchini along with some salt and garlic powder.  Cook, stirring every few minutes, for 10 or more minutes.  You want the zucchini to get really golden, a bit crispy, and cooked down.
2. Cut your onion into big chunks and separate all the layers.  Toss with some olive oil and salt, and air fry for around 7 or 8 minutes at 390 F, or until softened and browning.  Or you can roast in the oven.
3. While your zucchini and onions are cooking, you can also cook up the ground beef, adding salt and garlic powder.  Let it start to get a little crisp on the bottom, then add the white wine to deglaze.  Stir that for a minute, turn off the heat, and add your fresh oregano.  Set aside.
4. Cook the pasta according to the directions, keeping slightly al dente.  Reserve about 1/2 cup of pasta water just in case, then drain.
5. Toss together the pasta, cooked zucchini, onions, beef in wine, and pine nuts.  Break the cheese blocks apart with your fingers and add, then add a little bit of pasta water and toss everything to combine.  Add a bit more pasta water if necessary to get the cheese to coat everything nicely.

Notes

1. The key to this dish originally has been this AMAZING Meredith Dairy marinated sheep and goat cheese that is...I mean...guys, it's so good.  I've linked to where you can buy it on Amazon in the post, but if you ever see it in the store, buy it! It may have been discontinued now so I'm trying to figure out an alternative in this recipe.
2. On the white wine, avoid anything too tart or astringent, such as a Pinot Grigio or vinho verde.  Anything that's softer with a bit of sweetness will work, such as a Chenin Blanc (my preference), Sauvignon Blanc, Chardonnay, Albarino, Riesling, etc.
3. This can definitely be made gluten-free with you preferred type, but I recommend Banza chickpea pasta...I think the texture and flavor work better for this pasta than most GF ones.

Recommended Products

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