Taste of Home
Baked Pumpkin Goat Cheese Alfredo with Bacon
TOTAL TIME: Prep: 35 min. Bake: 20 min.
YIELD: 10 servings.
This is a unique and delicious pasta, perfect for fall. I made this for my girlfriends, and everyone asked for the recipe! —Ashley Lecker, Green Bay, Wisconsin
Ingredients
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1 package (16 ounces) cellentani or spiral pasta
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4 tablespoons butter
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1 tablespoon olive oil
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3 garlic cloves, minced
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2 shallots, minced
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2 cups heavy whipping cream
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1 cup whole milk
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4 ounces crumbled goat cheese
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1/2 cup grated Parmesan cheese
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1/2 cup canned pumpkin
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1/2 teaspoon white pepper
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2 tablespoons chopped fresh sage
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TOPPINGS:
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1 pound bacon strips, cooked and crumbled
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2 ounces crumbled goat cheese
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1/4 cup grated Parmesan cheese
Directions
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1.
Preheat oven to 350°. Cook pasta according to package instructions.
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2.
Meanwhile, in a large saucepan, heat butter and olive oil over medium heat. Add garlic and shallots; cook and stir 1-2 minutes. Add the next 6 ingredients. Reduce heat to low. Cook, stirring constantly, until reduced, 6-8 minutes. Add sage. Remove from heat.
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3.
Drain pasta; gently stir into cream sauce. Transfer to a greased 13x9-in. baking dish. Top with bacon, goat cheese and Parmesan. Bake, covered, for 15 minutes. Uncover pasta; bake until cheeses are melted, about 5 minutes longer.
Nutrition Facts
1 serving: 559 calories, 37g fat (20g saturated fat), 111mg cholesterol, 535mg sodium, 40g carbohydrate (5g sugars, 3g fiber), 19g protein.
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