• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 6

Pumpkin Goat Cheese Pappardelle

  • Recipe Submitted by on

 Ingredients List

  • 1 lb pappardelle pasta, uncooked
  • 4 oz pancetta, roughly chopped
  • For Sauce
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup canned pumpkin
  • 8 oz goat cheese, crumbled
  • 2 oz Parmesan cheese, grated
  • ΒΌ cup chopped fresh sage
  • 1 tsp pumpkin pie spice
  • salt and pepper to taste
  • For Crispy Fried Sage
  • 2 tbsp butter
  • 1 handful sage leaves


Cook the pappardelle according to package instructions.
In a large skillet, spray some cooking oil, then add the pancetta and cook until it starts to brown and crisp up over medium heat, about 5 minutes. Remove the pancetta from the skillet and set aside.
To make the sauce, add the 2 tbsp of butter to the same skillet and melt. Add the garlic and cook for just 30 seconds until it becomes aromatic. Add the heavy cream and whisk in the pumpkin.
Stir in the goat cheese, Parmesan cheese, chopped sage, pumpkin pie spice and season with salt and pepper as needed. Cook for about 2 minutes until the sauce comes to a boil.
Add the cooked pasta to the skillet and toss. You can add some crispy pancetta and toss that with the pasta, but leave about half of it to garnish on top.
In another small skillet melt the butter over medium heat and let it turn a light brown, at which point you can add the sage and fry until crispy, it should only take about 30 seconds to a minutes.
Garnish the pasta with the remaining pancetta, more Parmesan cheese if required and the crispy fried sage.

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