Tuesday, October 18, 2011

Baked Pumpkin Pasta

Pumpkin puree is a flavorful and low calorie addition to any dish. I've been getting into the fall spirit and am loving adding pumpkin to everything these days. Tonight I decided to throw together a simple baked pasta dish that pairs creamy pumpkin with flavorful goat cheese and pesto for a delicious and simple vegetarian meal. Quick and easy to put together, this dish is filling but still light. This recipe makes enough for some tasty leftovers as well!

Read more for the full recipe!

1lb whole wheat pasta (penne, fusilli, orecchiette)
1 (15oz) can pumpkin puree (NOT pumpkin pie filling)
3 tbsp basil pesto
4oz herbed goat cheese
3 tbsp fresh rosemary
1 tbsp minced garlic
1 tsp sea salt
black pepper
1 tsp chili powder

Step by Step Instructions:
1. Preheat oven to 350

2. Cook pasta according to package directions, drain and set aside

3. In a mixing bowl, mix pumpkin puree, garlic, pesto, rosemary, chili powder and salt

4. Toss pasta with pumpkin mixture and transfer to a casserole dish

5. Arrange pasta mixture in dish, top with slices of goat cheese and black pepper

6. Bake for 15 minutes covered

7. Uncover, and bake for an additional 5 minutes

8. Serve!

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At November 1, 2011 at 10:36 AM , Blogger BigBearswife said...

that pumpkin pasta looks positively yummy! Glad to have found you from Kelly's Eat YourSelf Skinny Site. Loved the mashed potatoes!


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