Pumpkin, Bacon and Goat Cheese? This pasta is wonderfully easy to put together, unique and a perfect fall savory dish.
1 lb bacon, cooked and crumbled
1 Tbl olive oil
4 Tbl salted butte
2 shallots, minced
3 cloves garlic, minced
2 Tbl fresh chopped sage
1 pint heavy cream
1 cup whole milk
6 oz goat cheese, divided
1/2 cup grated Parmesan (+ a few extra Tbl for topping)
1/2 cup pumpkin puree
1/2 tsp white pepper
Salt, to taste
1 lb shaped pasta
Pre-heat oven to 350 degrees. Grease a 9x13 baking dish and set aside.
Cook pasta according to package instructions, drain and set aside.
In a large pot, heat butter and olive oil over medium heat. Add shallots and garlic and allow it to cook for 1-2 minutes stirring frequently to avoid scorching. Add sage, cream, milk, 4 oz of goat cheese, pumpkin and Parmesan. Reduce heat to low, whisking continuously and allow the sauce to slowly bubble. Allow the sauce to cook for 7-10 minutes. The sauce should reduce a bit, but will not be thick (it will thicken in the oven). Taste and season with salt and white pepper (remember you will add bacon so do not over salt).
Remove from heat and gently stir in the pasta. Pour pasta into the prepared baking dish. Top with a few tablespoons of Parmesan, remaining goat cheese (crumble with your hands) and bacon.
Bake for 30-40 minute or until sauce is bubbly.
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