Not your ordinary pumpkin recipe, this Pumpkin Goat Cheese Bacon Alfredo Pasta bake features a rich, creamy goat cheese & Parmesan sauce, a touch of pumpkin, and bonus: BACON! It’s restaurant-worthy, even for a casserole, and it’s a delicious way to include pumpkin in a savory dish. This Pumpkin Goat Cheese Bacon Alfredo Pasta is your new favorite fall dinner!
Mixin’ it up, mixin’ it up. Not from pumpkin recipes, but from sweet stuff. I must say, I’m not actually tired of pumpkin recipes, and although I posted a lot this fall, it just didn’t feel like a lot. Today I’m sharing a savory pumpkin recipe, this Pumpkin Goat Cheese Bacon Alfredo Pasta!
I don’t feel like I got my fill of pumpkin yet. But after Thanksgiving, does anyone still care? I know I do, and I still make pumpkin recipes through Christmas, but does anyone else? Let me know because I’m baking this weekend, and I don’t want to bother if you guys aren’t interested. For example, I was going to make a pumpkin apple cake, but I maybe I won’t if people are totally over pumpkin.
If you’re over it, what are you into? Cranberry and eggnog thangs? I stocked up on both for the weekend baking spree, so I’m set.
I made this Pumpkin Goat Cheese Bacon Alfredo Pasta bake a few weeks ago. I’ve wanted to share a recipe like this for the last few years – a pumpkin Alfredo, and even better if it included goat cheese – and even better with bacon. I just hadn’t gotten around to it.
I finally got around to it = yay. I do have other savory pumpkin recipes besides this Pumpkin Goat Cheese Bacon Alfredo Pasta, although they are few and far between, admittedly. I’ve made these Homemade Pumpkin Parmesan Gnocchi with Goat Cheese Garlic Sauce for years now (they’re easy and so good!), and I also have this Pumpkin Cornbread, as well as Goat Cheese Pumpkin Cornbread.
Which kinda leads me to this Pumpkin Goat Cheese Bacon Alfredo Pasta. If your pumpkin recipe is going to be a savory one, pair it with goat cheese!! The only way to go savory with pumpkin. Nah, there’s lots of ways, but pumpkin with goat cheese is my personal fave. Then add bacon because there’s almost nothing that isn’t made better with bacon, of course.
I fed this to my S.O. and he was addicted. I swear, I barely got any of this Pumpkin Goat Cheese Bacon Alfredo Pasta because he ate so much of it himself in a day or two. His initial reaction was that it belongs in a really nice restaurant. I agree, it’s quite awesome, and I would love to see this on restaurant menus. I would order it every. single. time. Even though it’s a casserole, it still belongs on a menu. Who says it has to be a fancy restaurant??
It’s a nice way to incorporate pumpkin into the fall season, and not as a dessert! You’ll love the combo of flavors in this easy dinner casserole. 🙂
Pumpkin Goat Cheese Bacon Alfredo Pasta
Not your ordinary pumpkin recipe, this Pumpkin Goat Cheese Bacon Alfredo Pasta bake features a rich, creamy goat cheese & Parmesan sauce, a touch of pumpkin, and bonus: BACON! It's restaurant-worthy, even for a casserole, and it's a delicious way to include pumpkin in a savory dish. This Pumpkin Goat Cheese Bacon Alfredo Pasta is your new favorite fall dinner!
- 1 lb. gemelli or penne pasta cooked according to package instructions
- 1 lb. thick-cut bacon fried, chopped
- 1/4 cup butter
- 3 garlic cloves minced
- 1 medium yellow onion sliced
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 8 oz. crumbled goat cheese divided
- 1 1/2 cups shredded Parmesan cheese divided
- 1 cup pumpkin puree
- 1/4 tsp. pepper
- 2 tbsp. chopped fresh sage
- 2 tbsp. chopped scallions for garnish
In a large saucepan over medium heat, melt the butter.
Add garlic and onion, cooking for 4-5 minutes, or until they begin to soften and brown.
Add heavy cream, milk, 6 oz. goat cheese, 1 cup Parmesan cheese, pumpkin, and pepper.
Reduce heat to low, and cook, stirring constantly, until sauce thickens, about 5 minutes.
Stir in sage, and remove from heat.
Add pasta to sauce, stirring to coat.
Pour mixture into a lightly greased 13x9-inch baking dish.
Sprinkle with bacon, remaining goat cheese, and remaining Parmesan.
Cover casserole with foil.
Bake at 350 degrees for 20 minutes.
Remove foil, and bake an additional 5-10 minutes, or until cheeses are melted, and the edges are golden.
Garnish with scallions, and serve hot.