Thursday, October 21, 2010

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Pumpkin Goat Cheese Pasta

Pumpkin Goat Cheese Pasta
The pumpkin kick continues except now it is combined with my other obsession, goat cheese. This pasta is the perfect marriage of pumpkin and goat cheese as the goat cheese hits the tongue first but pumpkin is the flavor that lingers. 
 Pumpkin Goat Cheese Pasta

Pumpkin Goat Cheese Pasta
Makes 2-3 servings

1 3/4 cups dried pasta shells
1 1/2 cups heavy cream
1/3 cup pumpkin purée
6 oz goat cheese
1/8 tsp nutmeg
1 Tbsp flour (or more)

In a large pot, bring water to a boil and cook pasta according to package directions.

In a saucepan over medium heat bring the heavy cream to a boil.  Reduce heat, whisk in the pumpkin and goat cheese and whisk until the goat cheese is melted. Add nutmeg and flour, continuing to whisk until the sauce thickens. If the sauce is still too thin, whisk in another 1/2 Tbsp of flour. Add salt and pepper to taste.

Pour sauce over pasta and let cool for 5 minutes. Sauce will continue to thicken as it cools. Enjoy!

1 comment:

Fallon said...

What a great idea! I gotta try this out next week.