Creamy Baked Pumpkin Goat Cheese Alfredo with Bacon is the best fall pasta. Pasta in a creamy sauce, topped with bacon and cheese, and baked.
Cooking with pumpkin does not mean only sweets, cakes, and bread. Nope. I love using pumpkin in savory recipes, like creamy pasta.
My favorite pasta using bacon, goat cheese, and pumpkin puree all cooked into a creamy sauce and baked to make a rich and delicious fall inspired meal.
I love the flavor combination of goat cheese and bacon. It is savory, creamy, smokey, salty, and tangy. The pumpkin adds and earthy and creamy component to the sauce, and I love to use a hollow pasta, like cavatappi pasta or penne pasta to soak up all the yummy sauce.
One of my favorite groups to make this pasta dish (awhile ago) for girlfriends and it was a big hit! It is very easy to prep and the bake time is nice and quick.
Ingredients
- shaped pasta
- olive oil
- small onion diced
- heavy cream
- whole milk
- goat cheese divided
- grated Parmesan
- mozzarella cheese
- pumpkin puree
- bacon cooked and crumbled
- pepper
- salt
- baking pan
Notes on Pasta
I prefer a shaped hollow pasta for this recipe. A thin past, spaghetti, will work but I prefer how the shaped work with the sauce because it gets inside the pasta.
My favorite pasta shapes for this recipe are:
Cavatappi
Penne
Rigatoni
Buccatini
Instructions
- Pre-heat oven to 350°F . Grease a 9x13 baking dish and set aside. Cook pasta according to package instructions, drain and set aside.
- In a large pot, heat butter and olive oil over medium heat. Add onion, and allow it to cook for 1-2 minutes stirring frequently to avoid scorching.
- Add cream, milk, 2 oz of goat cheese, pumpkin and Parmesan.
- Reduce heat to low, whisking continuously and allow the sauce to slowly bubble. Allow the sauce to cook for 7-10 minutes. The sauce should reduce a bit, but will not be thick (it will thicken in the oven).
- Remove from heat and gently stir in the pasta and bacon.
- Pour pasta into the prepared baking dish. Add ½ the bacon and stir. Top with remaining goat cheese and bacon.
- Bake for 30-40 minute or until sauce is bubbly.
Check Out More Pumpkin Recipes!
Pumpkin Parmesan Risotto with Bacon
Pumpkin French Toast with Maple Butter
If you’ve tried my Baked Pumpkin Goat Cheese Alfredo with Bacon or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Baked Pumpkin Goat Cheese Alfredo with Bacon
Ingredients
- 1 lb shaped pasta
- 2 tablespoon olive oil
- ½ small onion diced
- ½ pint heavy cream
- 1 ½ cups whole milk
- 4 oz goat cheese divided
- ½ cup grated Parmesan
- ½ cup grated mozzarella cheese
- ⅔ cup pumpkin puree
- 10 slices bacon cooked and crumbled
- ½ teaspoon pepper
- ½ teaspoon salt
Instructions
- Pre-heat oven to 350°F . Grease a 9x13 baking dish and set aside. Cook pasta according to package instructions, drain and set aside.
- In a large pot, heat butter and olive oil over medium heat. Add onion, and allow it to cook for 1-2 minutes stirring frequently to avoid scorching.
- Add cream, milk, 2 oz of goat cheese, pumpkin and Parmesan.
- Reduce heat to low, whisking continuously and allow the sauce to slowly bubble. Allow the sauce to cook for 7-10 minutes. The sauce should reduce a bit, but will not be thick (it will thicken in the oven).
- Remove from heat and gently stir in the pasta and bacon.
- Pour pasta into the prepared baking dish. Add ½ the bacon and stir. Top with remaining goat cheese and bacon.
- Bake for 30-40 minute or until sauce is bubbly.
Drink Recipes
- Iced Pumpkin Pie Drink by Palatable Pastime
Breakfast and Baked Goods
- Pumpkin Bacon Buttermilk Pancakes by Love & Confections
- Pumpkin Chocolate Chip Cupcakes by Hezzi-D's Books and Cooks
- Pumpkin Chocolate Chip Protein Muffins by Our Sutton Place
- Pumpkin Chocolate Chip Scones by Veggies First Then Dessert
- Pumpkin Pie Baked Oatmeal by A Little Fish in the Kitchen
- Pumpkin Pie Overnight Oats by The Mandatory Mooch
- Pumpkin Pull Apart Bread by Making Miracles
- Pumpkin Spice Coffee Cake by Blogghetti
Savory Recipes
- Baked Pumpkin Goat Cheese Alfredo Pasta with Bacon by Cheese Curd In Paradise
- Pumpkin Bacon Mac and Cheese by Our Good Life
- Pumpkin Bolognese by A Kitchen Hoor's Adventures
- Pumpkin Corn Chowder by Cindy's Recipes and Writings
Dessert Recipes
- Caramel Stuffed Pumpkin Cookies by Sweet Beginnings
- Easy Pumpkin Dump Cake byBig Bear's Wife
- No Churn Pumpkin Ice Cream by Caroline's Cooking
- Pumpkin Cream Stuffed Cake Balls by The Freshman Cook
- Pumpkin Spice Crinkle Cookies by For the Love of Food
- Pumpkin Spice Latte Cupcakes by The Redhead Baker
- Vegan Pumpkin Spiced Muffins by Happily Curated Chaos
Amy
YUM!!! I just had this over at my friends and OH MY GOD, why is it so GOOOD!!!
janalynn weir
This was good- I'd make it again. In fact, I made this with GF pasta, & my GF friend asked if she could take home all the leftovers. My biggest complaint is that in the instructions it doesn't say how much butter to use or when to add the mozarella. I also thought it could have used a little more texture, so next time I'd add pine nuts.
Ashley Lecker
Thank you! I will make sure to update the recipe card. Thank you for letting me know!