Chili Pepper Madness

November 06, 2015

Pumpkin and Goat Cheese Pasta with Roasted Peppers and Sage

Pumpkin and Goat Cheese Pasta with Roasted Peppers and Sage Pumpkin and Goat Cheese Pasta with Roasted Peppers and Sage

I'm pretty darned happy it is pumpkin season. For all the complaining I do about the impending cold weather, there is always the PLUS that I at least have ready access to pumpkin. We both greatly enjoy fall vegetables, particularly pumpkin and squash, and it is both fun and tasty to incorporate them into meals. Pumpkin purees up nicely, making for a consistent sauce. The flavor of pumpkin is unmistakable.

For this meal, we were in the mood for a quick pasta. Pasta always satisfies. I wanted a creamy sauce and was already jonesing for pumpkin, so tossed it up with goat cheese - talk about creamy! - and roasted chili peppers. Roasted peppers add that bit of smokiness to the dish. My neighbors own a huge sage bush and the thing produces like crazy, so they gave us a HUGE bag of sage leaves. I didn't know what to do with them so I froze the bag. I didn't know if thawed sage leaves would fry up as good as fresh sage leaves, but hey! They were great! Nice and crisp. I would say you may went to double the amount of sage leaves when you make this. We wanted more!

Patty's Perspective: Most people think of pasta as something that needs to be saucy. Not the case! This meal was smooth and creamy, and I greatly enjoyed the crunch of the fried sage. Nice touch.

Pumpkin and Goat Cheese Pasta with Roasted Peppers and Sage

Pumpkin and Goat Cheese Pasta with Roasted Peppers and Sage

Ingredients

  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 roasted bell pepper, chopped (or use a good sweet Italian pepper)
  • 1 cup pureed pumpkin
  • ½ cup coconut milk
  • 4 ounces goat cheese + more for serving
  • 1 tablespoon cayenne pepper
  • Salt and pepper to taste
  • 10 sage leaves
  • Olive oil as needed, a couple tablespoons
  • 6 ounces cooked pasta, for serving – I used rigatoni!

Cooking Directions

  1. Heat a pot to medium heat and add a tablespoon of olive oil.
  2. Add onion and stir. Cook about 5 minutes to soften.
  3. Add garlic and cook another minute, stirring a bit.
  4. Add about half the roasted pepper, pumpkin puree and coconut milk. Stir and reduce heat to medium-low.
  5. Stir in 4 ounces goat cheese and cayenne pepper. It will take a bit for it to completely incorporate.
  6. Taste and season to your liking with salt and pepper.
  7. Toss in your prepared pasta and stir to coat.
  8. While the sauce is cooking, heat a pan to medium heat and add about a teaspoon of olive oil. Add sage leaves and lightly fry them a couple minutes each side, until they are crispy.
  9. Serve your pasta into bowls. Top each with extra crumbled goat cheese, chopped roasted peppers, and fried sage leaves. Salt to taste.
  10. Enjoy!

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