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Black Pepper & Goat Cheese Pumpkin Pasta

I feel like when you think of “Pumpkin” you automatically associate it with the classic Pumpkin Spice Latte, but pumpkin is so much more than an accompaniment to cinnamon, nutmeg and clove. It is a winter squash that isn’t celebrated enough for all of its other capabilities. So today I bring you my Black Pepper Goat Cheese Pumpkin Pasta – putting pumpkin front and center in the savory world, proving that it has so much more to give!

Pair it with my Sage & Goat Cheese Turkey Meatballs for the perfect meal!

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes


1 Box Pasta of Choice (I used TJ’s Egg Fettuccine)

½ cup Pumpkin Puree

2 tbsp Butter (or butter substitute)

⅓ cup Goat Cheese

½ cup Milk of choice

1 ½ tsps Black Pepper

Dash of nutmeg

Salt to taste

  1. In a sauce pan, melt your butter and add in goat cheese and pumpkin puree.

  2. Add in your milk and stir until the goat cheese has melted.

  3. Add in your seasonings. Don’t do more than ¼ tsp of nutmeg.

  4. Bring a pot of water to boil and cook pasta according to box directions.

  5. When the pasta is done, take half a cup of the pasta water and add it to the sauce.

  6. Drain the pasta and add to the sauce.

Check out the first and second installments of my Pumpkin Season Series here:


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