Pumpkin & Goat Cheese Alfredo
Decadent and insanely creamy Pumpkin & Goat Cheese Alfredo combines the favorites of alfredo and Fall-lovers pumpkin with a twist of delicious goat cheese. This is perfect for a family meal, or an elegant date-night idea! Plus, it is quick and easy to prepare, and so tasty!
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Why We Love Pumpkin & Goat Cheese Alfredo
Honestly, there is nothing to hate about it. The sauce is thick and creamy, not runny, and really clings to the noodles. If you are reading this, it means you love pumpkin probably, but you might be on the fence about the goat cheese. I find that most people are either wary about goat cheese or love it like I do. But trust me, you don’t have to love goat cheese to love this sauce. The pumpkin and the heavy cream mellow out the tang of the goat cheese and the cheese gives just the right flavor to break through and shine in the pasta.
I enjoy this meal because besides cooking the pasta separately, this is an easy and quick one-pot meal. The sauce seems too good to be so quick and easy! I tell my daughter that it is cheesy noodles like mac and cheese and she doesn’t know that she’s getting a healthy serving of pumpkin in her also. That is why this is a great family meal, but could also be made for a date night. You can convince anyone that this took you a while to make with how delicious it is, but in reality, you prepared it in less than 30 minutes. So keep this recipe in your back pocket for that special someone that you want to impress! For me, it is still my wonderful hubby 🙂
Pumpkin: It’s What’s For Dinner
You have to admit, pumpkin is everywhere and in everything once Fall rolls around. Pumpkin bread, pumpkin lattes, pumpkin cakes, etc. I, however, am an advocate for pumpkin being the star in entrees for dinner! This is my ultimate fall-comfort-craving food. I tell myself that I need the carbs in order to survive the harsh, cold winter ahead of me. But pumpkin is actually very nutritious for us! Just look here at the health benefits of adding it to your diet.
If you are new to the idea of pumpkin as a savory food, start with pasta. The subtle earthiness of the pumpkin pairs so nicely with the cream and cheeses in this Pumpkin & Goat Cheese Alfredo! You will be sold out for it and come back for it again and again over the Autumn season! Ok…sometimes I have it other than in the Fall, like those days that I am wishing that it were Fall. Once you try a savory pumpkin dish, your eyes will be opened to an array of menu options that you can serve featuring pumpkin for dinner. You will find yourself searching for more dinner recipes using pumpkin like my Best Pumpkin Chili.
Yummy Ingredients
Butter:Â Just a couple of tablespoons.
Garlic:Â 2 or 3 cloves.
Heavy Cream: I have made this with whole milk before also and it is just a good, but not as creamy. I would recommend using heavy cream for the desired consistency. Once it is made, if you want a thinner sauce, just add a dash or two of milk.
Parmesan Cheese: I would like to sound fancy and say you should grate your own parmesan cheese or have a good quality shredded parmesan, but I wouldn’t be true to myself. Please use it if you have it, but honestly I only really even have the cheap stuff haha. Still tastes great in this ;).
Pumpkin:Â I use canned in this recipe, but try it with freshly prepared pumpkin if you have some! I like to roast several pumpkins when they are in season and prepare them for freezing in my deep freezer for use all year. There really is a difference in taste and texture between canned and fresh pumpkin, and I think that you should try fresh someday!
Goat Cheese:Â I make a lot with goat cheese! I love goat cheese! I buy Chevre from Costco because of its good value.
Pasta:Â Any long pasta will do so pick your favorite! I use Chitarra for this meal and thought the sturdiness of the long, square-shaped pasta held up nicely for this heavy sauce.
Bacon:Â Leave it out if you want to but the salty crunch is wonderful to top the pasta with! I like to cook mine a little ahead of time in the oven so it is ready for me when I need it.
Pumpkin Pie Spice:Â Yes! If it sounds weird to you, trust me, it is just a hint of flavor in the background of the alfredo sauce. It is what rounds out the dish to give it that comforting Autumn flavor that we all crave. Taste the sauce once prepared, you might want to add a dash more of it!
Salt & Pepper:Â Already in your pantry waiting eagerly to be a part of this meal!
How To Make Pumpkin & Goat Cheese Alfredo
Making this meal could not be easier! I like to prepare my ingredients, as I do with any meal I make. To start, melt the butter in a deep-edged skillet over medium-high heat and add the minced garlic once the pan is got. Saute the garlic for maybe 30 seconds to a minute, but be careful not to burn it because garlic burns easily. Turn the heat down to medium-low before adding the rest of the ingredients so we can cook them without burning the sauce. Then add the pumpkin, cream, goat cheese, parmesan, pumpkin pie spice, and salt/pepper. Stir this mixture until well blended and stir it frequently. I find that a whisk does the trick well. The canned pumpkin and goat cheese take a few minutes to heat up and incorporate itself into the sauce. Be patient! It will happen!
While you waiting on the sauce, go ahead and boil a big stock pot of water. Add a tbsp or so of salt to the water before adding the pasta to flavor the pasta. Then cook the pasta according to the package directions. Make sure to stir the pasta often or else it will clump together or stick to the bottom of the pot! If the alfredo sauce all melts and blends together while you are still waiting on the pasta, just turn it off and set it aside for a minute. It is better for the sauce to wait on the pasta than the other way around.
Drain the pasta and add it to the sauce. Carefully mix it all together and cover every noodle in this glorious, orange, creamy delight! I like to top mine with crumbled bacon, and maybe some fresh herbs like rosemary or thyme.
Bon Appetit!
I hope you try this Pumpkin & Goat Cheese Alfredo! I know you will love it and want to make it again as soon as possible haha. This is definitely guaranteed to be one of your new favorite Fall meals! Let me know how it went for you in the comments below!
Pumpkin & Goat Cheese Alfredo
Ingredients
- 12 oz pasta
- 2 Tbsp Butter
- 2-3 Cloves Garlic minced
- 1 Cup Pumpkin Puree
- 2 Cups Heavy Cream
- 10 oz Log of Goat Cheese Chevre
- 1/2 Cup Grated Parmesan Cheese
- 1/4 tsp Pumpkin Pie Spice add up to 1/4 tsp more if desired
- Salt & Pepper to taste
Instructions
- Heat a deep-edged skillet over medium-high heat and add butter once hot.
- Add garlic and saute for 30 seconds to a minute, but be careful not to burn it.
- Turn down the heat to medium and include the heavy cream, pumpkin, goat cheese, parmesan cheese, and pumpkin pie spice.
- Blend together and stir frequently until all is incorporated and the cheeses have melted and the sauce is creamy.
- Set the sauce aside while you boil the pasta according to the package directions.
- Once the pasta is finished, drain it and add it to the sauce. Carefully incorporate the sauce all throughout the pasta until well covered.
- Top with crumbled bacon and fresh herbs if desired and serve!
