Pumpkin and Goat Cheese Fusilli Pasta Bake

Pumpkin and Goat Cheese Fusilli Pasta Bake | All that's Jas

Ready for a different fall-inspired pumpkin recipe? You will love this easy pumpkin and goat cheese fusilli pasta bake. In combination with sage and sun-dried tomatoes, it yields a flavorful and ultimate grown-up pasta casserole.

 

Ready for a different fall-inspired pumpkin recipe? You will love this easy pumpkin and goat cheese fusilli pasta bake. In combination with sage and sun-dried tomatoes, it yields a flavorful and ultimate grown-up pasta casserole. | allthatsjas.com | #pastabake #oven #vegetarian #pumpkin #goatcheese #casserole #comfortfood #worldfood #autumn #fall #noodleswithoutborders #recipes #holidaymeal #thanksgiving #allthatsjas

 

Noodles Without Borders is here! On the first Tuesday of every month, Bobbi from Healthy World Cuisine and I share a pasta recipe because let’s face it: everyone loves pasta and it’s an ingredient that is not limited to a season or cuisine.  So hold on to your hats, there will be pasta recipes from around the world you’ve never seen before. When it comes to food, we love to push boundaries! Especially Bobbi who lived in Hong Kong and has the insight into their colorful cuisine so make sure to browse her blog for inspiration!

 

RELATED POST: 5 INGREDIENT MEDITERRANEAN FETA MAC & CHEESE

 

Let’s play a word association game! Fall… pumpkin. End game.

 

The weather begins to cool down, the fall decorations are up, and the air smells like warm spices… and pumpkin. It’s no secret that pumpkin is the favorite flavor among all of us this time of year, and you know that you somehow finagle pumpkin into quite literally everything you can.

 

Pumpkin spice lattes are most common, or should I say “basic,” as is pumpkin pie, pumpkin muffins, pumpkin cheesecake and even pumpkin cheesecake with goat cheese! So how about pasta?

 

I’m here to help you get a little more creative this fall with incorporating as much pumpkin as your heart desires into your diet. This pumpkin and fusilli casserole is delectable and makes for an amazing comfort food. To make this recipe even heartier and soul-warming, the pasta is folded into goat cheese. Are you ready for this dish to just melt in your mouth?

 

PUMPKIN

 

People seem to be split on pumpkin: some are obsessed and some don’t like it at all. Truth is, many of the drinks and food people consume with pumpkin in them are actually dominated by the spices used to accompany the pumpkin, such as a pumpkin spice latte.

 

If you happen to be a pumpkin hater, I still encourage you to try out this pasta dish! Roasted pumpkin has a warm and slightly sweet squash-like flavor that makes it perfect for a pasta dish. Of course, it’s not a rule to use pumpkin. You can sub it with butternut squash.

 

When it comes to pumpkin recipes, it’s about time that we stray away from just desserts and sweet dishes. A hot and savory pasta bake should do the trick. Plus, the tartness of the sundried tomatoes stands out in the creaminess and richness of the goat cheese and the sweetness of the roasted pumpkin.

 

The mix of flavors and balance of textures in this casserole is diverse and come together in each bite to make you fall in love again every time.

 

I know that the word “casserole” doesn’t tend to make kids excited about dinner and maybe some adults too. I choose to use the term “pasta bake” around my picky eaters, although I know they will fall in love at first bite. It’s just a safe way to make sure their stubbornness doesn’t make them hesitate to eat it or question me. It’s for their own good! 😉

 

Easy to make delicious Pumpkin and Goat Cheese Fusilli Pasta Bake

 

I DON’T LIKE GOAT CHEESE, WHAT CAN I USE INSTEAD?

 

If you absolutely have to omit the goat cheese, you can use ricotta. It has a neutral taste and the casserole might be too bland. I’d mix in some herbs or herbed cream cheese.

 

This pumpkin fusilli bake has become one of my favorite comfort foods ever since I first had it on one of our short trips to France.  It could be just the fact that French chèvre tastes the best when eaten in France, but I was hooked nonetheless.

 

Between the wonderful mix of flavors and the richness of the pumpkin and goat cheese, and (of course) the heap of pasta, this recipe fills your belly with warm, delicious food and warms your heart. I know you’ll be hooked too!

 

I do love my quick, weeknight dinners that are often on the healthier side; however, when it begins to get chilly here in the Midwest, I really need to come home to something like this! There’s something about brutally cold weather that just makes you say, “ah whatever,” to your diet simply because you somehow survived the outdoors for a period of time.

 

The Daylight Saving ended this weekend. The days are cooler and noticeably shorter. I hate winter but at least I can indulge in comfort food. And really, right now I can’t think of anything more comforting than this pumpkin goat cheese pasta bake!

 

This post might contain some affiliate links for your convenience. Click here to read my full disclosure policy.

 

Pumpkin and Goat Cheese Fusilli Pasta Bake

The ultimate fall-inspired comfort food this Pumpkin & Goat Cheese Fusilli Pasta Bake is such a grown-up pasta #casserole! #pasta #pumpkin #fall #NoodlesWithoutBorders Click To Tweet

 

The ultimate fall-inspired comfort food this Pumpkin and Goat Cheese Fusilli Pasta Bake is a grown-up pasta casserole you'll love! | allthatsjas.com | #pastacasserole #fusillibake #pumpkin #goatcheese #vegetarian #falldish #side

 

INGREDIENTS:
Serves 4

  • 1/2 lb fusilli pasta (gluten-free if you prefer)
  • 1 lb pumpkin (like Hokkaido or similar sweet pumpkin)
  • Salt and pepper to taste
  • Olive oil
  • 2 tablespoon tomato paste
  • 1 cup basil garlic tomato sauce (or Marinara)
  • 3 oz. sun-dried tomatoes in oil, sliced or chopped
  • 1/2 teaspoon dried sage
  • 4.5 oz. creamy goat cheese, divided
  • Fresh sage leaves for garnish

 

 

ESSENTIALS

for Pumpkin and Goat Cheese Fusilli Pasta Bake


 

 

DIRECTIONS:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Peel and chop pumpkin into 1-inch pieces and lay on a baking sheet. Toss with olive oil, salt, and pepper. Roast for 20-30 minutes, flipping once. Set aside.
  3. Meanwhile, cook fusilli pasta in a large pot of salted boiling water until al dente. Drain and toss with a little olive oil.
  4. In a small bowl, mix together 3 tablespoons of olive oil (or oil from sun-dried tomatoes), tomato paste, tomato sauce, dried sage, half the goat cheese, salt, and pepper. Gently fold in pasta, pumpkin, and sun-dried tomatoes. Transfer to a greased casserole dish.
  5. Bake uncovered on 375 degrees Fahrenheit for 20 minutes or until the pasta is hot and bubbling. Top the pasta with the remainder of goat cheese and fresh sage leaves. Enjoy!

 

French recipe for delicious vegetarian pasta bake with pumpkin, goat cheese, sage, and sun-dried tomatoes.

Comfort food from France, this fusilli pasta bake with pumpkin and goat cheese is extraordinary and perfect for holidays.

Pumpkin and Goat Cheese Fusilli Pasta Bake
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
The ultimate fall-inspired comfort food this Pumpkin and Goat Cheese Fusilli Pasta Bake is a grown-up pasta casserole you'll love!
Course: Main Course, Side Dish
Cuisine: French
Servings: 4
Author: Jas
Ingredients
  • 1/2 lb fusilli pasta
  • 1 lb pumpkin like Hokkaido or similar sweet pumpkin
  • Salt and pepper to taste
  • Olive oil
  • 2 tablespoon tomato paste
  • 1 cup basil garlic tomato sauce or Marinara
  • 3 oz. sun-dried tomatoes in oil sliced or chopped
  • 1/2 teaspoon dried sage
  • 4.5 oz. creamy goat cheese divided
  • Fresh sage leaves for garnish
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Peel and chop pumpkin into 1-inch pieces and lay on a baking sheet. Toss with olive oil, salt, and pepper. Roast for 20-30 minutes, flipping once. Set aside.
  3. Meanwhile, cook fusilli pasta in a large pot of salted boiling water until al dente. Drain and toss with a little olive oil.
  4. In a small bowl, mix together 3 tablespoons of olive oil (or oil from sun-dried tomatoes), tomato paste, tomato sauce, dried sage, half the goat cheese, salt, and pepper. Gently fold in pasta, pumpkin, and sun-dried tomatoes. Transfer to a greased casserole dish.
  5. Bake uncovered on 375 degrees Fahrenheit for 20 minutes or until the pasta is hot and bubbling. Top the pasta with the remainder of goat cheese and fresh sage leaves. Enjoy!

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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20 Comment

  1. Reply
    Healthy World Cuisine
    November 6, 2018 at 8:15 am

    #NoodlesWithoutBorders is so much fun with you! Loving this noodle comfort dish. So much flavor packed into just a few ingredients. Love that! With the boys having to fend for themselves for a week this will be a great meal for them to eat off of for a few days. Thanks for the inspiration Jas. Wishing you a super week!

    1. Reply
      Jas
      November 6, 2018 at 8:00 pm

      You’re too sweet, Bobbi! Right back at ya! xx

  2. Reply
    Ron
    November 6, 2018 at 9:34 am

    Jas, this sounds great. We love goats cheese and I just picked up a Kabocha squash today. I see this on the table next to a pork roast we’re having tomorrow evening.

    1. Reply
      Jas
      November 6, 2018 at 8:01 pm

      Ron, leave me a piece of that pork roast, I’m bringing my fork. 😀

  3. Reply
    ParsiCuisine.com
    November 9, 2018 at 9:31 am

    Great for Thanks giving. Liking this Fiesta Friday.

    1. Reply
      Jas
      November 9, 2018 at 9:36 pm

      Thank you, Rita! 😀

  4. Reply
    goatsandgreens
    November 10, 2018 at 8:51 am

    Wow, this sounds awesome! I like the idea as a little something different that could go with a Thanksgiving dinner – hey, it’s got the pumpkin! And I love goat cheese… Thanks for bringing this to Fiesta Friday!

    1. Reply
      Jas
      November 12, 2018 at 6:04 pm

      I like different too! 😀 This would be a great side on a Thanksgiving table (if everyone likes goat cheese). Thanks for stopping in!

  5. Reply
    Kat (The Baking Explorer)
    November 10, 2018 at 3:33 pm

    I’m definitely making this, it looks so yummy!

    1. Reply
      Jas
      November 12, 2018 at 6:05 pm

      Thanks, Kat! Hope you like it 😀

  6. Reply
    helenfern
    November 11, 2018 at 9:04 am

    I love pasta – and this looks so satisfying! Thanks for sharing at the What’s for Dinner party! Have a fantastic week.

    1. Reply
      Jas
      November 12, 2018 at 6:06 pm

      Thank you, Helen! x

  7. Reply
    Flick
    November 11, 2018 at 7:12 pm

    Yum, we love pastabake in our house!

    1. Reply
      Jas
      November 12, 2018 at 6:06 pm

      YAY, we do too! Hope you’ll like this one. 🙂

  8. Reply
    Leanne @ Deep Fried Fruit
    November 12, 2018 at 3:41 am

    Yum!!!!

    1. Reply
      Jas
      November 12, 2018 at 5:21 pm

      😀 Thanks!

  9. Reply
    The Girl Next Door
    November 13, 2018 at 1:18 am

    This looks so lovely! I’d never have thought of using pumpkin in pasta! 🙂
    I’m not sure if we get Hokkaido pumpkins here in Bangalore (India) where I live, but I’ll definitely try this out some time.

    1. Reply
      Jas
      November 13, 2018 at 10:51 pm

      Oh, you can use any pumpkin or squash, like butternut squash, you can find! 🙂 Hope you like it! xx

  10. Reply
    acraftymix
    November 13, 2018 at 6:47 am

    I’ll take two l=plates full please Jas 😀 It looks scrumptiously yummy. The color alone makes me want to dig in until there’s no more room left in my tummy

    1. Reply
      Jas
      November 13, 2018 at 10:48 pm

      Thank you, my friend! I wish we could share a bowl together and have the tummy ache from being full and laugh too hard. ❤

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