Pumpkin and Goat Cheese Pasta

    40 min

    This dish combines sweet pumpkin puree and tangy goat cheese, into a sauce that is served over spaghetti. It's a welcoming dish, during the autumn and winter nights. Serve with garlic bread and peas.

    19 people made this

    Serves: 4 

    • 450g spaghetti
    • 2 tablespoons olive oil
    • 3 cloves garlic, finely chopped
    • 1/2 red onion, chopped
    • 475ml chicken stock
    • 425g pumpkin puree
    • 125ml single cream
    • 1 dash hot pepper sauce, such as Tabasco
    • 1 pinch ground cinnamon
    • 1 pinch ground nutmeg
    • salt and ground black pepper to taste
    • 225g goat cheese, crumbled

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
    2. Heat the olive oil in a frying pan over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken stock, pumpkin puree and single cream. Season with hot pepper sauce, cinnamon, nutmeg, salt and pepper. Reduce heat to medium-low and simmer until sauce has thickened, about 4 minutes. Toss goat cheese into pumpkin sauce and heat through. Serve over spaghetti.

    Pumpkin puree

    Can be found online. Alternatively, you could take cubed butternut squash and steam it until soft. Place into a food processor or liquidiser and process until smooth. Et voila, you have pumpkin puree!

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    Reviews & ratings
    Average global rating:

    Reviews in English (16)


    It was very nice but very rich couldn't really have too much at once. Maybe a little less goats cheese as it over powered the dish but overall very yummy!  -  25 Oct 2011


    This was a tasty, easy recipe that can easily be played around with. I made with whole-wheat spaghettig and omitted the onion and used a bit more cinnamon, garlic and nutmeg than listed. I also used low-fat mozzerella instead of goat cheese as that is what I had on-hand. Will make again.  -  09 Nov 2009  (Review from Allrecipes US | Canada)


    This was delicious. Though I did make some changes based on the ingredients I had on hand. I used penne pasta and 1 whole red onion. I mixed the pumpkin ( I used about 20 oz) with the onion and garlic and then added enough chicken stock and half-and-half to make it the proper constistency (no where near 2 C chicken stock). I used only a pinch of cinnamon and it was still way too much, tasted like pumpkin pie. I ended up making it a little too spicy trying to mask the cinnamon taste. Just before it was finished I mixed in about 1/4 C fresh grated parmesan and about 6 oz skim ricotta that I needed to use up. This would have been a five-star recipe without the cinnamon, which is how I will make it in the future. Thanks!  -  23 Nov 2010  (Review from Allrecipes US | Canada)