Monday, January 29, 2018

Baked Pumpkin and Goat Cheese Pasta with Bacon

What do you get when you combine pasta with bacon + goat cheese + pumpkin?  Perfect winter comfort food at it's best!  This dish was so good and best of all, it was a cinch to make. 

*Recipe adapted from the September / October issue of Taste of Home Magazine

- 1 lb. pasta (I used cavatappi)
- 4 Tbsp. butter
- 1 Tbsp. olive oil
- 3 cloves garlic, minced
- 2 shallots, minced
- 2 cups heavy whipping cream
- 1 cup milk (I used skim)
- 4 oz. crumbled goat cheese
- 1/2 cup freshly grated Parmesan
- 1/2 cup canned pumpkin
- 1/2 tsp. ground pepper
- 2 Tbsp. fresh sage, chopped

- 12 oz. bacon, cooked and crumbled
- 2 oz. crumbled goat cheese
- 1/2 cup freshly grated Parmesan

1.  Preheat oven to 350 degrees.  Cook pasta according to package instructions.

2.  Meanwhile, in a large saucepan, heat butter and olive oil over medium heat.  Add garlic and shallots and cook while stirring for 1-2 minutes.  Add the next six ingredients.  Reduce heat to low.  Cook, stirring constantly, until reduced, 6-8 minutes.  Add sage and remove from heat.

3.  Drain pasta and stir into sauce until combioned.  Transfer mixture to a baking dish.  Top with bacon, goat cheese, and Parmesan.  Bake, covered, for 15 minutes.  Remove cover and bake for 5 minutes more or until cheeses are melted.



I really liked this one - It's been added to the regular pasta rotation list!

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