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!
Servings 6
Ingredients
- 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
Instructions
- 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.