Creamy Butternut Squash Goat Cheese Pasta

This Creamy Goat Cheese Pasta with roasted butternut squash, crispy bacon, and nutty pecans is packed with fall flavors that will make you swoon. It’s a comforting dinner for chilly autumn weeknights.

Why You’ll Love This Pasta Recipe

If you love your weeknight pastas, this creamy goat cheese pasta with fall veggies and sage will be your new go-to dinner.

• Fancy-but-easy. Despite the elevated flair from goat cheese and woodsy sage, you just need to roast and toss everything together.
• Great for fall. This cheesy pasta recipe is a great way to pack your dinner with fall flavors like tender butternut squash and fragrant sage.
• Versatile. Use different types of pasta, add leftover veggies, or make it spicy if you want.
• Perfect for meal prep. Roast the veggies and cook the bacon in advance for an even quicker dinner throughout the week.

What You’ll Need

Sweet butternut squash, crunchy pecans, and smokey bacon are a heavenly fall-flavored ingredient combination. Scroll to the recipe card at the bottom of the post for exact amounts.

• Butternut squash – Make sure you remove the seeds before roasting.
• Red onion – Feel free to use white or yellow onions.
• Olive oil – Avocado and coconut oil are great swaps.
• Salt and pepper – I prefer kosher salt and freshly-cracked pepper.
• Pecans – You can also use unsalted, chopped walnuts or almonds.
• Rigatoni – Go for penne or fusilli if that’s what you’ve got on hand.
• Goat cheese – Plain or herbed cheese are best because they won’t overpower the rest of the flavors.
• Dried sage – Fresh works too.
• Bacon – You can use regular or thick-cut bacon for this.
• Pasta water – The starch in it helps the cheese stick to the pasta better.

What Goat Cheese Should I Use?

High-moisture, plain goat cheese is best for making this pasta because it makes dissolving it much easier. It’s particularly creamy and soft (it seems more like a thick paste), unlike low-moisture varieties which are very dry. Compound (or “flavored”) goat cheese works too as long as it’s high in moisture.

How To Make Creamy Goat Cheese Pasta

Tangy goat cheese melts into the pasta when you toss everything so you don’t have to worry about making a sauce. Scroll to the bottom of the post for the full recipe card.

• Roast the veggies. Preheat the oven to 425F. Add the butternut squash and red onion to a large bowl. Season with olive oil, salt, and pepper. Toss until completely coated. Spread them out evenly on a baking sheet. Bake for 40-45 minutes, or until fork-tender.
• Cook the bacon. Place a skillet over medium-high heat. Add the bacon and cook it for 4-5 minutes, stirring occasionally, until crispy. Remove it from the heat and set it on a paper towel-lined plate to soak up excess grease.
• Boil the pasta. Bring a pot of water to a boil. Add the pasta and cook it until al dente, should be about 8-10 minutes or according to package instructions. Reserve 3/4 cups of the cooking water and drain the rest. Set the pasta aside.

• Mix everything. Add the roasted veggies, pecans, cooked bacon, goat cheese, reserved pasta water, and sage to the pot. Toss gently until well combined. Season with salt and pepper to taste. Serve and enjoy!

Tips & Variations

Adding buttery shrimp and sautéed mushrooms to this creamy goat cheese pasta is a simple way to add protein and clean out the fridge.

• More cheese. Mix 1/2 cup shredded parmesan and 1/4 cup crumbled feta with the pasta for an extra cheesy bite.
• Make it creamier. Add 1-2 cups heavy cream and the goat cheese to a pot over medium-low heat. Simmer and stir for 10-12 minutes, or until the goat cheese is completely melted. Fold the rest of the ingredients in and mix until well combined.
• Add protein. Topping the dish with sliced grilled chicken, beef, turkey, or Air Fryer Shrimp is an easy way to make it extra hearty.
• Use leftovers. This is perfect for when you’ve got leftover bits of different short pasta types like penne and fusilli. Cook them according to package instructions and combine them to make this recipe.
• Make it spicy. Sprinkle 1/4-1/2 teaspoon red pepper flakes or cayenne pepper into the pasta right before serving for a kick of heat. Chili oil works too.
• More veggies. Adding 1-2 cups sautéed mushrooms, spinach, or zucchini can help you sneak more veggies into your weeknight meal and reduce food waste.

Serving Suggestions

This creamy goat cheese pasta is an easy-but-fancy weeknight dinner. I love serving it with my Air Fryer Chicken Breast or Grilled Ribeye Steak. If you prefer seafood, try it with my Pan Seared Chilean Sea Bass or Garlic Butter Baked Salmon. Side dish ideas include my Arugula Salad, Mediterranean Salad, and Air Fryer Asparagus.

Proper Storage

Make sure it’s fully cooled before refrigerating it to prevent spoilage.

• Fridge: Place it in an airtight container for up to 4 days. Discard immediately if it tastes sour.
• To reheat it: Sprinkle with 1/4 teaspoon water and microwave in 20-second increments until warm. You can also use a pot over medium heat for 8-10 minutes, stirring continuously.

More Pasta Recipes To Try

• Burst Tomato Pasta
• Asparagus Mushroom Pasta with Goat Cheese Sauce
• Shrimp Pesto Pasta
• Spinach Mushroom Pasta with Creamy Tomato Sauce

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