Baked Pumpkin Goat Cheese Alfredo with Bacon
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
- 1 package (16 ounces) cellentani or spiral pasta
- 4 tablespoons butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 shallots, minced
- 2 cups heavy whipping cream
- 1 cup whole milk
- 4 ounces crumbled goat cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup canned pumpkin
- 1/2 teaspoon white pepper
- 2 tablespoons chopped fresh sage
- TOPPINGS:
- 1 pound bacon strips, cooked and crumbled
- 2 ounces crumbled goat cheese
- 1/4 cup grated Parmesan cheese
Reviews
This was SO easy and SO delicious, thank you! My husband went back for seconds! I made a couple tiny changes - mixed uncooked bacon pieces through the pasta sauce rather than placing on top, and used mashed cooked pumpkin instead of canned.
Amazing flavors. Perfect fall comfort food! I've made this for a pot luck at work and got many compliments.
I love goat cheese, so I was happy to find a recipe that used it with a vegetable. There is just enough pumpkin in this recipe to add flavor, but not be overwhelming. We used fully-cooked bacon to save time. The flavor could be altered a bit by using some of the newer goat cheeses with herbs.
Thought this would be a good one since it was a contest winner. It sparked a lot of talk around our dinner table, but most of it was negative. Don’t think I would make again.
Made this minus the pumpkin. Pumpkin is in way too many things now. It's getting out of control.Anyways, added in some tomato paste in place of the pumpkin and got great results. Tasted fabulous, and the wife loves goat cheese.
Seriously great flavor! We loved this and will be making again. Great recipe. We loved the goat cheese and bacon flavors.