Black Pepper & Goat Cheese Pumpkin Pasta

When fall hits, I’m all about cozy pasta dinners — but pumpkin doesn’t always get its due outside of sweet treats. That’s exactly why I love my Black Pepper & Goat Cheese Pumpkin Pasta so much: it turns pumpkin into a creamy, savory star alongside bright goat cheese and bold black pepper, turning a simple box of pasta into something special. This dish is one of my favorite gluten-free weeknight dinners when I want something comforting but still packed with flavor. It’s rich without being heavy, perfect for chilly evenings when all you want is a warm bowl of seasonal goodness.

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

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 4

Ingredients:

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

Instructions:

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:

• Pumpkin Spice Pancakes

• Pumpkin Cinnamon Chip Scones