1. Strain and rinse the hearts of palm pasta. (If you prefer a softer pasta, follow package instructions for boiling; if you like your pasta al dente, like I do, use it raw.) Set aside.
2. In a small saucepan over medium heat, melt butter. Add milk; stir to combine.
3. Add strained pasta, goat cheese, and spices; stir until cheese is melted. Sift in arrowroot starch while mixing to avoid clumping; stir until somewhat thickened.