11 Easy Kitchen Hacks

Delicious Sherry Bow Tie Pasta with Roasted Tomatoes

on September 18, 2020
last updated July 29, 2021
5 from 4 votes

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This Sherry Bow Tie Pasta with Roasted Tomatoes combines sweet sherry and savory cheese with garlic and fresh roasted tomatoes to make a simple, flavorful dish that's easy to whip up and can be served hot or cold.
Sherry Bow Tie Pasta With Roasted Tomatoes - Featured Image

Looking for an easy crowd-pleasing pasta dish? This Sherry Bow Tie Pasta with Roasted Tomatoes and Goat Cheese is all you need.

It’s versatility, relative ease, and sheer abundance are only half the reasons I love this vegetarian pasta recipe—the real magic lies in it’s complex flavor!

Close Up of Sherry Bowtie Pasta

Sherry Bow Tie Pasta Tips and Tricks

Don’t Overcook Your Pasta

Follow the directions on the box to cook the pasta to al dente, and time yourself! We want it to lend the perfect texture in contrast to the silky goat cheese and soft roasted tomatoes.

Especially if you’re enjoying this dish cold, you’ll be glad you got that al dente bite.

Keep an Eye on Your Tomatoes

Everyone’s oven runs a little different. They should be done in just about 20 minutes, but check them after about 15. You’ll know they are done when the outer skin starts to wrinkle.

Green tip: I recommend lining your baking sheet with a reusable baking mat for easy cleanup. They’re perfectly nonstick and better for the environment!

Crumble Your Goat Cheese

Goat cheese packs a lot of punch with its unique flavor, and it compliments the sherry in this so well. It’s a little different from other cheeses in that it doesn’t melt the same. I like to crumble it into smaller dollops and add it to the pasta. That way you get a little bit of its explosive flavor in every bite.

Portrait of Bowtie Pasta with Knife and Forkl

Why You Make This Sherry Bow Tie Pasta

  • It’s versatile. Eat it hot for dinner or cold as a perfect pasta salad side.
  • It’s balanced. Sweetness from sherry, saltiness from goat cheese, bitterness from tomatoes, freshness from spinach, and nuttiness from walnuts. Everything you could ever want!
  • It’s easy. Ten ingredients, half of which you probably already have in your pantry and no sifting, whisking, kneading, or grating. All you need is a couple of pots and an oven!
  • It will feed you for days. My husband and I are known to have huge appetites and we STILL have leftovers.
  • The textures are amazing. You get a burst of flavor from those roasted tomatoes, creaminess from the goat cheese, and crunch from the walnuts all in one dynamic bite.
  • It’s vibrant. The colors pop making it a potluck dish you can be proud of.
  • It’s adaptable. Sub in a plant-based cheese (I use Kite Hill Cream Cheese) to make it vegan, and omit the nuts for allergies.

If you’re looking for other awesome pasta dish recipes, check out this One-Pot Smoked Salmon and Parmesan Pasta and Easiest Cheat Mushroom Stroganoff.

Sherry Bowtie Pasta with Roasted Tomatoes and Goat Cheese

5 from 4 votes
Recipe by Marley Goldin Course: DinnerCuisine: American


Prep time


Total time



This Sherry Bow Tie Pasta with Roasted Tomatoes combines sweet sherry and savory cheese with garlic and fresh roasted tomatoes to make a simple, flavorful dish that’s easy to whip up and can be served hot or cold.


  • 1 pint cherry tomatoes, halved

  • 1 pinch of salt

  • 1 pinch of pepper

  • 2 tablespoons olive oil

  • 1 pound Farfalle (bow tie pasta)

  • 2 cloves garlic, minced

  • 2 cups spinach, chopped

  • 1 tablespoon Sherry cooking wine

  • 2 ounces goat cheese (or Kite Hill Cream Cheese for vegan)

  • 1 handful walnuts (optional)


  • Preheat your oven to 420 degrees Fahrenheit and boil 10 cups of water with a pinch of salt in a large pot.
  • Cut your cherry tomatoes in half longways and place them on a baking sheet with the skin on the bottom.

    Drizzle with 1 tablespoon of olive oil and crack on some salt and pepper. Roast tomatoes in the oven for 20 minutes.
  • Once water is boiling, cook the pasta according to the directions on the box until al dente. Drain the pasta and set aside.
  • Meanwhile, mince your garlic and chop your spinach. In a large pot or Dutch Oven, cook garlic and spinach in remaining olive oil until the spinach releases its liquid.
  • Remove the spinach and garlic from heat and add the cooked pasta and sherry. Mix well so that the spinach and garlic are evenly distributed and bowties are covered in sherry.
  • Add roasted tomatoes, goat cheese, and walnuts and stir. Serve hot or cold.

Pro Tips

  • This dish can be served hot for dinner or cold as nice side dish pasta salad.
  • Make it your own! Sub your favorite nut for walnuts or use bread crumbs for al little crunch. Make it vegan with Kite Hill Cream Cheese. Chuck some basil in for herbaceous aromatics. This pasta is SO versatile!
  • I usually make this recipe in a Dutch Oven.

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