Goat Cheese Pumpkin Pasta Bake


Did you know Cost-Plus World Market has a blog? I love them and shop there often, but I just learned this. When I clicked on a  baking dish I was thinking about buying, this recipe popped up. My immediate thought was damn that looks good. Then I wondered if I can make that with my pumpkin puree and ingredients I had on hand. Here’s my version, Bon Appetit!

  • 1 box penne pasta
  • 1 cup pumpkin puree
  • 4 ounces goat cheese
  • 4 slices of bacon
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 1/4 tsp rosemary
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • 1/4 cup white wine
  • 1/2 cup reserved pasta water
  • 1 cup milk
  • 1/2 cup shredded parmesan

Preheat oven to 350°F. Lightly coat a 9″ x 13″ baking dish with butter. Fry bacon to light crisp. Cook the pasta according to package directions in a stock pot of salted water. Reserve a half cup of the pasta water, drain when cooked, place the pasta back into your stock pot, and set aside. In a sauce pan, heat the butter and olive oil. Add the onion, garlic and sauté until translucent, about four minutes. Add in the spices and the pumpkin puree and stir for another minute. Add the white wine and reserved pasta water. Stir well until the puree has thinned. Pour mixture in food processor and add milk, goat cheese, and rosemary. Pulse until thick. Pour the sauce over the pasta and stir well. Then, pour into the prepared baking dish. Spread evenly, then sprinkle the half cup of parmesan over the top. Cover with foil and bake for 25 minutes. Remove the foil and bake for another five minutes. Serve hot.


Verdict – I would make this again and I will stick it under the broiler to get that cheesy golden brown crunchiness.

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9 Responses to Goat Cheese Pumpkin Pasta Bake

  1. Yum! Minus the bacon, this looks delicious. Thank you for sharing!

    Liked by 1 person

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