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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Baked Pumpkin Goat Cheese Alfredo with Bacon Recipe

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This recipe for Baked Pumpkin Goat Cheese Alfredo with Bacon is from Grandma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (16 ounces) cellentani or spiral pasta
4 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
2 shallots, minced
2 cups heavy whipping cream
1 cup whole milk
4 ounces crumbled goat cheese
1/2 cup grated Parmesan cheese
1/2 cup canned pumpkin
1/2 teaspoon white pepper
2 tablespoons chopped fresh sage

toppings:
1 pound bacon strips, cooked and crumbled
2 ounces crumbled goat cheese
1/4 cup grated Parmesan cheese
Directions:
Directions:
1. Preheat oven to 350°. Cook pasta according to package instructions.

2. 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 6 ingredients. Reduce heat to low. Cook, stirring constantly, until reduced, 6-8 minutes. Add sage. Remove from heat.

3. 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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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