Rigatoni with Roasted Pumpkin and Goat Cheese

Name: Rigatoni with Roasted Pumpkin and Goat Cheese
Prep time: 15 min
Total time: 1 h
Yield: 4 servings
Ingredients: Coarse salt and ground pepper; 12 ounces rigatoni; 2 tablespoons butter; 5 ounces fresh goat cheese, crumbled; Roasted Pumpkin with Shallots and Sage

Roasted sugar pumpkin is tossed with pasta and creamy cheese for a comforting main dish.

Source: Everyday Food, October 2008

1 hour 15 mins 4

Total Time Prep Servings

Ingredients

Coarse salt and ground pepper
12 ounces rigatoni
2 tablespoons butter
5 ounces fresh goat cheese, crumbled
Roasted Pumpkin with Shallots and Sage

Directions

1. 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.
2. Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

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Reviews

How would you rate this recipe?

MS10957622

24 NOV, 2013

agreed- made this several times already and it is simple and fabulous-- even delicious cold the following day. I've made it with butternut squash (excellent) and added a firm apple to roast with the pumpkin ( the sweetness adds to the squash). ill be making this often
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beautymark

27 JAN, 2009

I didn't have a pumpkin, but I had a butternut squash! Seriously simple
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catherine495

27 OCT, 2008

I prepared this exactly as directed and thought it was wonderful. I was not looking forward to peeling a pumpkin, but found it easy with a vegetable peeler. I thought that roasting the shallots and pumpkin brought out great flavor. Elegant and delicious.
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coopervp

27 OCT, 2008

I made this last night after reading some of the comments here. I substituted butternut squash (that I bought pre-cut at Trader Joe's - EASY!) for the pumpkin and cavatappi for the rigatoni. Martha probably would not like that I did that, but it was amazing. Added sprinkles of cinnamon and nutmeg, too ,while the squash roasted. Delicious. There's enough left for dinner tonight so I plan to add in some Italian sausage to mix it up.
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Lu_C

24 OCT, 2008

I was really impressed by this dish. We added capers at the end just to pep it up a bit but as something I wasn't really expecting to enjoy (but I like cooking by season!) I was very happily surprised.
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Mamabell

22 OCT, 2008

I agree with Null, the pumpkin was actually very bland after roasting for a while, so I added nutmeg, cinnamon, ginger and a little brown sugar.
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