Rigatoni With Roasted Pumpkin And Goat Cheese Food

RIGATONI WITH ROASTED PUMPKIN AND GOAT CHEESE

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
• Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
• Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
• Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.

RIGATONI WITH GOAT CHEESE

Steps:

• Cook rigatoni in a large pot of boiling salted water until al dente, according to package directions; drain, reserving 1/2 cup cooking water.
• Return pasta to pot, and toss with goat cheese and Parmesan. Season with salt and pepper, and add some of the reserved pasta water as desired. Sprinkle with preferred topping, and serve.

BAKED PUMPKIN GOAT CHEESE ALFREDO WITH BACON

Steps:

• Preheat oven to 350°. Cook pasta according to package instructions., 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 six ingredients. Reduce heat to low. Cook, stirring constantly, until reduced, 6-8 minutes. Add sage. Remove from heat., 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.

RIGATONI WITH PUMPKIN AND BACON SAUCE

Steps:

• Cut pumpkin into bite-size pieces and steam until soft. Mash the pumpkin gently.
• Cook the pasta in boiling salted water until al dente. Drain.
• While pasta is cooking, prepare the sauce. Sauté the bacon with the garlic until the bacon is crisp.
• Put the mashed pumpkin into a saucepan and gradually stir in the cream. Add the bacon and garlic mixture and the parsley and gently warm the sauce. Season with freshly ground pepper.
• Stir the grated Parmesan into the drained pasta. Add the sauce and toss to mix well. Serve immediately in heated bowls.

RIGATONI WITH ROASTED PUMPKIN AND PARMESAN

Steps:

• Preheat the oven to 450 degrees.
• Toss pumpkin, shallots, oil, rosemary and salt and pepper to taste in a large bowl until combined.
• Spread on a large rimmed baking sheet. (Do not crowd the sheet, use 2 sheets if required).
• Roast until pumpkin is tender, 30 - 35 minutes.
• Toss vegetables halfway through, and rotate sheet if necessary.
• In a large pot of boiling salted water, cook pasta until al dente.
• Reserve 1/2 cup of pasta water; drain pasta and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
• Gently fold in pumpkin mixture and season with salt and pepper.
• Divide among serving bowls and serve immediately.

ROASTED PUMPKIN AND GOAT CHEESE CROSTINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
• Pile the diced pumpkin on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss with your hands to lightly coat. Spread evenly and sprinkle with sage, salt, and pepper.
• Bake in the preheated oven until tender, about 20 minutes.
• Meanwhile, melt butter in a medium frying pan over medium heat. Add leek and cook until softened and beginning to caramelize, 5 to 7 minutes. Remove roasted pumpkin from the oven, add to the pan, and stir to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Slice the baguette at an angle into 1/2-inch slices. Brush 1 side of each slice with remaining oil.
• Cook on the preheated grill until lightly browned, about 1 1/2 minutes per side.
• Remove from the grill and rub the garlic clove over the oiled side of each baguette slice 3 to 4 times. Spread goat cheese over each slice and top with a spoonful of the pumpkin-leek mixture. Drizzle lightly with balsamic glaze and serve immediately.