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Roasted Squash and Goat Cheese Pasta

Al dente pasta tossed in a sage, butter and goat cheese sauce and loaded with roasted squash, onions and red peppers for a rich autumn vegetarian dish.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Pasta
Servings: 4 servings
Author: Danielle | Krafted Koch

Ingredients

  • 3 c. dry cavatappi pasta
  • 1/4 c. butter
  • 4 oz. goat cheese chevre
  • 1 tsp. garlic chopped
  • 1 tsp. sage
  • 1/2 c. Parmesan shredded
  • 3 c. squash cubed in 1/2 inch pieces
  • 2/3 c. sweet red peppers roughly chopped
  • 1 c. onion chopped
  • 1/4 c. olive oil divided
  • 1 tsp. salt

Instructions

  • Preheat your oven to 400°. Spread the cubed squash, red peppers and onions on a lined baking sheet, being sure not to overcrowd. Toss the vegetables with 2 Tbsp. olive oil and salt and bake for 35-45 minutes until slightly browned and remove from oven. Meanwhile, cook the pasta until al dente and drain the pasta, reserving 1/3 c. of the pasta water. Toss the pasta with 2 Tbsp. olive oil and set aside.
  • In the same pot you cooked your pasta, add the butter, sage and garlic. heat until the butter is melted and add the goat cheese. Whisk the mixture just until the goat cheese is melted and add the pasta water, Parmesan and cooked pasta. Mix until all of the pasta is well coated, then lightly toss with the roasted vegetables. Serve immediately.