Pumpkin and Goat Cheese Pasta recipe



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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Spaghetti

This dish combines sweet pumpkin puree and tangy goat cheese, into a sauce that is served over spaghetti. It's a welcoming dish, during the autumn and winter nights. Serve with garlic bread and peas.

19 people made this

IngredientsServes: 4

  • 450g spaghetti
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 1/2 red onion, chopped
  • 475ml chicken stock
  • 425g pumpkin puree
  • 125ml single cream
  • 1 dash hot pepper sauce, such as Tabasco
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg
  • salt and ground black pepper to taste
  • 225g goat cheese, crumbled

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  2. Heat the olive oil in a frying pan over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken stock, pumpkin puree and single cream. Season with hot pepper sauce, cinnamon, nutmeg, salt and pepper. Reduce heat to medium-low and simmer until sauce has thickened, about 4 minutes. Toss goat cheese into pumpkin sauce and heat through. Serve over spaghetti.

Pumpkin puree

Can be found online. Alternatively, you could take cubed butternut squash and steam it until soft. Place into a food processor or liquidiser and process until smooth. Et voila, you have pumpkin puree!

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Reviews & ratingsAverage global rating:(19)

Reviews in English (16)

It was very nice but very rich couldn't really have too much at once. Maybe a little less goats cheese as it over powered the dish but overall very yummy!-25 Oct 2011

by Becca17

This was a tasty, easy recipe that can easily be played around with. I made with whole-wheat spaghettig and omitted the onion and used a bit more cinnamon, garlic and nutmeg than listed. I also used low-fat mozzerella instead of goat cheese as that is what I had on-hand. Will make again.-09 Nov 2009

by Shauna McNabb

This was delicious. Though I did make some changes based on the ingredients I had on hand. I used penne pasta and 1 whole red onion. I mixed the pumpkin ( I used about 20 oz) with the onion and garlic and then added enough chicken stock and half-and-half to make it the proper constistency (no where near 2 C chicken stock). I used only a pinch of cinnamon and it was still way too much, tasted like pumpkin pie. I ended up making it a little too spicy trying to mask the cinnamon taste. Just before it was finished I mixed in about 1/4 C fresh grated parmesan and about 6 oz skim ricotta that I needed to use up. This would have been a five-star recipe without the cinnamon, which is how I will make it in the future. Thanks!-23 Nov 2010


Pumpkin Pasta Dinner with Sausage and Goat Cheese

Hi friends. How are you holding up this week of this year? I mean… what a question. I’m staying steady these days. Minding my own business until I need to not.

Gosh. I’ve been meaning to tell you – this is a pumpkin blog now. I’d apologize but I’m zero percent sorry for this Cajun Pumpkin Cream Pie or these Creamy Pumpkin Pie Bars.

Because I’m basically wrapping myself in pumpkin this month (yes, I’ve already roasted my decorative Halloween gourds) I found myself with two open half-cans of pumpkin puree in the refrigerator and a hankering for dinner, not dessert.

It turns out that pumpkin puree makes a very fine replacement to tomatoes for a pasta marinara sauce. And honestly, aside from chopping garlic, this sauce is just about as easy as opening a can of jarred pasta sauce. There are so many adaptations and substitutions possible in this recipe, it’s meant to feel good to you and be enjoyed on the couch with your feet kicked up like it’s a regular ol’ Friday not in 2020.

Take good care of yourself this weekend. Let there be plenty of pasta.

Here’s what you’ll need for the most comforting pumpkin pasta dinner:

• garlic and olive oil, a fine base for flavor.

• pumpkin puree, canned or homemade.

• chopped fresh herbs. I used sage and thyme, though oregano would also be delicious.

• spices like ground coriander, chili powder, red pepper flakes, and a pinch of nutmeg. Warming and grounding spices to accent the sweetness of pumpkin. You can add more spice to taste, of course.

• chicken or vegetable stock to thin the sauce and simmer.

• boiled pasta. I used linguini but whatever you like is what you should use!

• toppings like browned Italian sausage, crumbled goat cheese, toasted pine nuts, and fresh parsley really fill out the bowl but feel free to use absolutely any variation of meat (or meat alternative), cheese, and nut crunch you have on hand.

In a medium saucepan heat oil over medium-low heat.

Add the garlic and cook gently until softened – 5 minutes or so.

Add the pumpkin puree and fresh herbs. Stir until warmed through and fragrant.

Stir and simmer until the sauce feels like a good pasta consistency.

See? Just about as simple as opening a jar of tomato sauce, don’t you think?

Add you al denta pasta and toss until evenly coated. Add a splash more broth if you think you need it.

Top with well-browned sausage, goat cheese crumbles, pine nuts and parsley. Of course you can also swirl all of the toppings into the pasta.

It’s generous in its comfort. Have a wonderful weekend, friends!


First, why we are better together

This baked gnocchi is a recipe I brought to a potluck for a group I co-founded called Indy Women in Food. We created this group under the notion: We are better together. It’s a group of women entrepreneurs working in food in Indianapolis. Instead of competing with each other, the goal of the group is to lift each other up. We encourage one another, spread the word about our achievements, and collaborate on shared passion projects. In short: the group exists to practice abundance in action. And you know what? Being around others with the Abundance Mentality makes it 100% easier to mirror it yourself.

The world of food blogs is another place where Abundance is part of the culture. Instead of a feeling of competition, “We are better together” is the mantra of this community. Food bloggers and food influencers are some of the most generous, encouraging people I know. So it is only fitting that this baked gnocchi recipe is in honor of a Virtual Pumpkin Party! Sara from Cake Over Steak organized over 90 blogs to post new pumpkin recipes on the same day. Celebration of each others’ work and platforms: that’s abundance in action. (Head over for the links to all recipes.)


Recipe Summary

  • 2 cups diced raw pumpkin
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons chopped fresh sage
  • salt and ground black pepper to taste
  • 2 tablespoons butter
  • 1 leek, white and light green parts only, thinly sliced
  • 1 French baguette
  • 1 clove garlic
  • 1 (4 ounce) log goat cheese, at room temperature
  • 1 tablespoon balsamic glaze

Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.

Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.

Bake in the preheated oven until tender, about 20 minutes.

Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.

Preheat an outdoor grill for high heat and lightly oil the grate.

Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.

Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.

Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.


Roasted pumpkin, rosemary and goats cheese pasta bake

Pasta bakes are the ultimate in comfort dinners. The gluten-free beauty brings pumpkin, crème fraiche and goat's cheese to the mix, dishing up one creamy bake.

Preparation

Cooking

Skill level

Ingredients

  • 800 g Kent pumpkin, peeled, seeded and cut into small chunks
  • 2 tbsp olive oil
  • 2 tbsp finely chopped rosemary leaves
  • 2 tsp sea salt flakes
  • pinch freshly ground black pepper
  • 500 g pulse penne
  • 130 g (1 cup) fresh or frozen peas
  • 200 ml crème fraiche
  • 150 g goat’s cheese
  • pinch of grated nutmeg
  • 100 g (1 cup) finely grated Parmigiano Reggiano

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Preheat a fan-forced oven to 200°C.

2. Place the pumpkin in a large shallow baking dish. Add the olive oil, rosemary, salt and pepper and toss to combine. Bake for 40 minutes, tossing halfway through until the pumpkin is tender and golden.

3. Meanwhile, cook the pasta in a large saucepan of salted boiling water for 6 minutes. Drain the pasta, reserving 60 ml (¼ cup) cooking water.

4. Once the pumpkin is cooked, add the pasta to baking dish with the peas, crème fraiche, goat’s cheese, nutmeg and reserved cooking water to loosen the mixture. Gently toss to combine, taste and season with extra salt and pepper if required. Sprinkle the Parmigiano Reggiano over the top, return to the oven and bake for 20 minutes or until the top is golden.

Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.


Pumpkin and Goat's Cheese Lasagne

One of the questions I am asked most often is how do I come up with recipes? The answer is simple: greed. When I’m not eating, I’m thinking about what I might want to eat, and the notion of pumpkin lasagne came into my head when speculo-salivating, and it found its way from my head to my kitchen and to my stomach with gratifying ease. This is an easy lasagne to make in that, unlike a traditional meat one, there are not two sauces to do in advance. I simply cook the pumpkin earlier and layer it up with fresh lasagne sheets (bought from the supermarket) that don’t need pre-cooking and an easy cheese and egg mixture. Don’t be put off by the length of the recipe that follows. It takes longer to explain than to do!

Up to 2 days ahead, make the pumpkin filling, leave to cool and keep covered, in the refrigerator. Make the cheese layer and keep, covered, in the refrigerator. When ready to use, assemble the lasagne and cook as directed.

Cook, cool and freeze the cooked pumpkin for up to 1 week. Thaw overnight in the refrigerator. When ready to use, assemble the lasagne and cook as directed.


Pumpkin goat cheese quiche

This Pumpkin goat cheese quiche is one of our favorite French quiche recipes. Here in France, goat cheese quiche is a popular dinner recipe. Toss in some pumpkin and you have this fabulous pumpkin goat cheese quiche. Fresh pumpkin, goat cheese, pumpkin seeds, puff pastry, eggs, cream come together to make this tasty Fall quiche.

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Pumpkin goat cheese quiche shopping list

  • Fresh pumpkin
  • Goat cheese
  • Pumpkin seeds
  • Puff pastry
  • Eggs
  • Cream

We love this pumpkin goat cheese quiche for so many reasons

  • It is easy to make
  • It is full of flavor
  • It’s healthy
  • Sprinkled pumpkin seeds on top add a delightful bit of crunch
  • It is a simple dinner to pull together if you have company
  • If making for 2, you will have wonderful leftovers for lunch the next day

We have been having so much fun developing pumpkin recipes with pumpkins in season at the moment. There are so many gorgeous varieties to choose from. You could experiment with different kinds of pumpkins for this recipe. For this pumpkin goat cheese quiche, we used a small orange pumpkin, also known as a “potimaron” here in France.

Apparently, the French have been making quiche for a very long time and calling it “quiche” since the 1600s! That’s a lot of time to create all kinds of delicious quiche recipes. In France, there are many kinds to choose from : quiche lorraine (bacon + cheese), vegetarian (often marinated peppers), broccoli + cheese, forestière (chicken, mushrooms + cream), to name a few…

I love making quiches because you can add all kinds of different ingredients to your quiche and it’s always delicious. I also adore the scent of a quiche baking in the oven. It is heavenly and perfumes your entire home. This pumpkin goat cheese quiche gives off a delightful Fall pumpkin scent as it bakes.

Quiche recipes tend to be passed down from one generation to another in French families. I love family cooking traditions. The first recipe I ever developed was a quiche recipe. We will share that recipe with you another day (it is for a brie + garlic quiche and it is yummy too.)

We’re thinking this pumpkin goat cheese quiche may be an ideal recipe to make for our Thanksgiving dinner. If you are looking for Thanksgiving dinner inspiration, here are some ideas for you :


Maple Bacon Pumpkin Pasta with Goat Cheese

A savory pumpkin pasta with bacon, maple syrup and sage. Plus, it’s topped with goat cheese!

Ingredients

  • 3 cups Pasta, Any Shape
  • 1 package Bacon, 12 Ounce Package
  • ¾ cups White Onion, Diced
  • 1 Tablespoon Butter
  • 1 cup Canned Pumpkin Puree
  • 1 cup Chicken Broth
  • 2 Tablespoons Butter
  • ¼ cups Maple Syrup
  • 2 teaspoons Rubbed Sage
  • 1 teaspoon Black Pepper
  • 1 package Goat Cheese Crumbles (6 Ounce Package)

Preparation

Cook your pasta according to directions on the box, then drain it and set aside.

Meanwhile add the bacon into a large skillet over medium heat and cook until it is crispy. While it’s cooking, proceed to the next step.

Add the onion and the first amount of butter into a saucepan over medium heat and cook for about five minutes. You don’t want your onions to be mushy or too soft. Now add the pumpkin puree, chicken broth and the second amount of butter to the saucepan with the onions. Cook it over a low heat and stir occasionally until the butter is melted. Add maple syrup, sage and black pepper, stir well and remove from heat.

By now your bacon should be done. Remove it from the skillet, blot with paper towels if needed and crumble it into pieces.

Drain or remove any grease from the skillet and return the crumbled bacon to the skillet it cooked in. Add the pasta into the skillet and mix with the bacon. Pour the pumpkin sauce over the bacon and pasta. Stir well and warm over a low heat. Make sure it’s good and hot before serving.


Rustic pumpkin & goat cheese ravioli in rosemary brown butter sauce

The title rustic isn't an adjective to describe the taste of the food, but rather the shape. Even utilizing a biscuit cutter to shape my circular raviolis could not combat the organic form that the ravioli transformed into. I must admit this was only my third attempt at homemade ravioli. Making homemade pasta, though simple, can become a production. In order to ease or alleviate the task, I used pumpkin pie from a can to use in the ravioli stuffing. It made for the perfect ratio of sweet to savory goodness.

RECIPE: Serves 4 people generously for dinner

  • 3 cups of all purpose flour
  • 2 eggs
  • 1/4 cup of olive oil
  • 1/2 cup of water
  • 1/2 teaspoon of salt

1. Beat the eggs in a large mixing bowl. Add oil, water, and salt. Mix them together.

2. Add flour one cup at a time, mixing throughly. By the third cup you may need to knead the dough by hand.

3. Once the dough is to the correct consistency, wrap in plastic and chill for 1 -2 hours.

  • 1/2 cup of pumpkin pie
  • 1/3 cup of ricotta cheese
  • 1/3 cup of goat cheese
  • 1/2 tablespoon of chopped basil
  • 1/2 teaspoon of chopped sage
  • 3 cloves of garlic finely chopped
  • 1/2 tablespoon of salt
  • olive oil

1. Coat a sauce pan in olive oil. On medium heat mix the pumpkin, basil, sage, salt, and garlic. Stir often.

2. Once the pumpkin and herbs have mingled, taste to see if you wish to add more spices, herbs or salt. Remove from heat.

3. Allow the pumpkin filling to cool. Combine with goat cheese and ricotta. Cover with plastic wrap and set in the refrigerator for 30 minutes.

4. Using a pasta roller or a rolling pin, roll pasta dough into a thin sheet. You may need extra flour for dusting so the dough does not stick. Cut the pasta into whatever shaped ravioli you like.

5. Dollop a small amount of the pasta filling onto the ravioli dough. Moisten the edge around the filling with water. Place the counterpart of your ravioli on top, encasing the filling. Press around the edges to ensure the two pieces stick together.

6. Bring water to a boil in a pot. Add ravioli one at a time. Once they have risen to the top, spoon them out and drain, about 4-6 minutes.

Sauce: This recipe was found here and I substituted sage for rosemary.

  • 4 tablespoons of butter
  • 1 tablespoon of chopped rosemary leaves
  • 1/2 teaspoon of lemon juice

1. In a medium-sized sauce pan, melt butter and allow it to brown.

2. When a light brown foam gathers around the edge of the pan, remove it from the heat. Add rosemary and lemon juice then stir.


Homemade Pumpkin Pasta with Goat Cheese Whip & Browned Butter Sage

Serves 4 or 2 very very hungry / Adapted from Leite’s Culinaria
  • 1/3 cup pureed pumpkin (either fresh or from a can)
  • 1 large eggs
  • 2 1/4 cups all purpose flour, plus more for dusting
  • 3/4 teaspoon salt
  • 4 ounces of goat cheese
  • 2 tablespoons cream cheese
  • 1 teaspoon milk
  • 4 tablespoons butter
  • 1/4 cup chopped fresh sage

In a large mixing bowl, whisk together the pumpkin and one egg. In another bowl, whisk together the flour and salt. Slowly start adding the flour mixture to the pumpkin and fold the dry ingredients into the wet while pouring. Mix until a thick dough has formed.

Turn dough onto a lightly floured surface and knead for five minutes or until the dough is completely smooth. Add a tiny bit of water if the dough is too dry. Wrap in plastic wrap and let rest for 30 minutes.

Meanwhile, use a hand mixer to whip the cream cheese and goat cheese together. Add a teaspoon of milk and continue to whip for 3-5 minutes. Add more milk if needed.

Bring a large stockpot of water to a boil. Add 1 Tablespoon of salt to the water.

There are two ways you can make the pasta from here: 1. you can use a pasta maker and follow the instructions on the box 2. you can do my way. To do it my way, you’ll want to grab 1/4 of the dough (keep the rest in the plastic wrap to avoid from getting dry) and roll out onto a floured surface. Your desired thickness is between 1/8 and 1/4 inch thick and you want to roll out a long oval shaped piece (there is no exact science here make the pasta thicker to thinner to your liking). Use a pizza cutter to cut thin strips into the dough (I did about a 1/4 thick) and either drop directly into your boiling water or dust with flour (to avoid from sticking) and roll up into noodle nests (see picture above) and place on floured surface until ready to boil. Repeat with the rest of the dough. Boil the noodles for 3-4 minutes or until ‘al dente’. Remove with a slotted spoon and place on serving tray. Toss with the goat cheese sauce to avoid sticking.

To make the browned sage butter, add butter to a heavy skillet over medium heat and stir frequently. Once small brown flakes start to form, add the sage and stir constantly (if the brown flakes settle on the bottom for too long they could burn). Once a nutty aroma starts and the sage is fried all the way though, remove from heat and toss with the fresh pasta.

Serve right away with a fresh salad.

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