RIGATONI WITH ROASTED PUMPKIN AND GOAT CHEESE
Roasted sugar pumpkin is tossed with pasta and creamy cheese for a comforting main dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 5
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
- Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.
Nutrition Facts : Calories 631 g, Fat 26 g, Fiber 11 g, Protein 22 g
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
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cook pasta according to package instructions., 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 six ingredients. Reduce heat to low. Cook, stirring constantly, until reduced, 6-8 minutes. Add sage. Remove from heat., 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 : Calories 559 calories, Fat 37g fat (20g saturated fat), Cholesterol 111mg cholesterol, Sodium 535mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
ROASTED PUMPKIN AND GOAT CHEESE CROSTINI
If you're looking for a delicious appetizer that is sure to impress your guests, look no further! This crostini is packed with flavor. Takes a bit of prep, but it's so worth it! Top with additional pinches of goat cheese, if you like.
Provided by Kim's Cooking Now
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
- Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.
- Bake in the preheated oven until tender, about 20 minutes.
- Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.
- Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.
- Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 36.5 g, Cholesterol 18.8 mg, Fat 11.6 g, Fiber 1.7 g, Protein 10.2 g, SaturatedFat 5.5 g, Sodium 484.3 mg, Sugar 2.6 g
RIGATONI WITH GOAT CHEESE
When it's too to cook, just toss pasta with a little cheese and whatever else you have on hand.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 5
Steps:
- Cook rigatoni in a large pot of boiling salted water until al dente, according to package directions; drain, reserving 1/2 cup cooking water.
- Return pasta to pot, and toss with goat cheese and Parmesan. Season with salt and pepper, and add some of the reserved pasta water as desired. Sprinkle with preferred topping, and serve.
Nutrition Facts : Calories 452 g, Fat 14 g, Protein 21 g
PUMPKIN AND GOAT'S CHEESE RISOTTO
Make and share this Pumpkin and Goat's Cheese Risotto recipe from Food.com.
Provided by Terese
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C.
- Place half the sage and all of the pumpkin and garlic in a shallow baking dish.
- Heat half the olive oil and half butter together until melted, pour over the pumpkin and toss to coat.
- Bake for 15 minutes, or until the pumpkin is tender.
- Remove from the oven, remove the pumpkin (set aside) and return the garlic to the oven for another 15 minutes.
- Remove and set aside.
- Meanwhile, heat the remaining oil and butter in a large, heavy-bottomed pan over medium heat.
- Add the onion and cook until soft.
- Add the rice and stir to coat well.
- Add the wine and stir until absorbed.
- Start adding the heated stock, a ladleful or two at a time, and stir constantly until the liquid has been absorbed.
- Continue adding the stock and stirring until the rice is plump and creamy, but still has bite.
- This should take 20-25 minutes.
- Season to taste and stir in the pumpkin-sage mixture and goat's cheese.
- Squeeze the roasted garlic out of its skin and stir through.
- Remove from heat and leave to sit for a couple of minutes before serving.
- Serve sprinkled with remaining sage and drizzled with extra virgin olive oil (optional).
Nutrition Facts : Calories 701.6, Fat 25.4, SaturatedFat 11.2, Cholesterol 38.7, Sodium 171.4, Carbohydrate 95, Fiber 4, Sugar 4.3, Protein 12.9
RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE
While this recipe is delicious as is, you can do a couple of things to give it even more flavor. Use a combination of spicy and sweet sausage instead of just sweet and--something I do almost every time I use goat cheese--use a fork to mix into it 1/2 teaspoon each of chopped fresh parsley, chives, and thyme.
Provided by Scott Conant
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
- Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
- Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.
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