Tuesday, October 22, 2013

Pumpkin Goat Cheese Spaghetti

I apologize for the photo but the resident photographer was on vacay in Boston

I saw a recipe for this on pinterest, originally from Closet Cooking,  and it looked so good I immediately went out and bought goat cheese and then went home and made it. yummy!! I modified it slightly as I forgot to buy sage and used basil instead.

Has any one else noticed the massive amount of pumpkin and squash recipes on pinterest? they are everywhere!! Great fall comfort foods. I will also share a squash goat cheese lasagna recipe with you as soon as we find the cable to J's camera.. 

Anyway I will spare you the chatter, here is the recipe:
6 ounces pasta

  • 1 tablespoon butter
  • 1 clove garlic, chopped
  • 1 cup milk (skim)
  • 1/2 cup pumpkin puree
  • 4 ounces goat cheese (a bit elss than 1 small package)
  • 1/4 cup Parmesan, grated
  • 1 tablespoon sage, sliced thinly- or basil in a pinch
  • 1/4 teaspoon pumpkin pie spice
  • salt and pepper to taste << very important!! this really made a big difference
  • 1 tablespoon butter

  1. Cook the pasta as directed on the package.
  2. Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.
  3. Add the milk, pumpkin puree, goat cheese, parmesan, sage and pumpkin pie spice and simmer until the cheese has melted.
  4. Remove from heat and season with salt and pepper.
  5. Serve over pasta and enjoy!!

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