Creamy Goat Cheese Pasta
Cheesy. Carb-y. What else is there in life, really?
Not much. Trust me.
I have had this dish in my head for a while -- thinking up ways of combining squash and pasta, other than pumpkin ravioli (to die for). I kept having visions of this salad I had once where sweet potato, cranberries, goat cheese, and quinoa went together flawlessly. This pasta dish is a spin-off of that quinoa salad -- I know, I know quinoa is a super-fantastic-amazing-wonderful superfood grain. I love it. I really do. But, I'm a little quinoa-ed out lately (I'm sure the rest of the world is with me on that one), so I used whole wheat pasta instead.
You can absolutely make this recipe with quinoa, just use crumbled goat cheese instead of creamy.
Vermont Creamery Olive & Herb Creamy Goat Cheese is brilliant. It's already infused with pieces of olive and herbs, so it's a quick solution as the "sauce" for this dish. It binds all the ingredients together and doesn't overpower any of the other flavors. There's also a roasted red pepper and garlic blend (drools). These creamy goat cheeses are set to go right out of the container -- spread it on a cracker...eat it with a spoon...it's really not hard to enjoy this stuff.
Another wonderful addition? Some chicken breast. Whyyyyyy didn't I think of this sooner?! Add some protein to round out this dish and make it a meal.
This recipe really should only be three steps.
Step 1: Roast squash and onions
Step 2: Cook pasta
Step 3: Combine!
When the squash and onions are in the oven, get the rest of your ingredients measured and ready (mise en place is clearly not my strongest skill). With about 10 minutes left, cook the pasta.
My favorite part of this whole ordeal? Combining the warm pasta with the creamy goat cheese. It melts and coats the pasta, and is just perfect.
When serving it up, add some fresh spinach and a couple extra dried cranberries on top. Just for funsies.
- 1.5 CUPS Butternut Squash, 1" pieces
- 1/2 CUP Onion, chopped
- 1/2 BOX Whole Wheat Penne
- 4 oz Creamy Goat, Olive & Herb
- 1/2 CUP Spinach
- 1/4 CUP Dried Cranberries
- Olive Oil
- Salt & Pepper
- Preheat oven at 425F
- Peel and chop squash and onion
- Place chopped squash and onions on baking sheet
- Drizzle with olive oil and season with salt and pepper
- Cook for 30 minutes
- Cook pasta until tender and drain
- Combine pasta and goat cheese in a large bowl
- When pasta is coated evenly with the cheese, add squash, onion, spinach, and dried cranberries
- Stir to combine and serve!
This post contains samples that were generously sent to me from Vermont Creamery. As always, all content and opinions are my own!