Pumpkin pasta with goat cheese (Printable Version)
Roasted pumpkin and goat cheese combine with crispy prosciutto and tender pasta in a vibrant dish.
# What You'll Need:
→ Pasta
01 -
8 oz rotini pasta
→ Vegetables
02 -
3 cups peeled and cubed pumpkin (or butternut squash)
→ Roasting
03 -
1 tablespoon olive oil
04 -
Salt, to taste
05 -
Black pepper, to taste
06 -
1/4 teaspoon smoked paprika (optional)
→ Cheese
07 -
1/4 cup crumbled goat cheese
→ Prosciutto
08 -
4 slices prosciutto (optional)
→ Herbs
09 -
2 tablespoons chopped fresh parsley (optional)
→ Vinaigrette
10 -
3 tablespoons olive oil
11 -
1 tablespoon apple cider vinegar or white wine vinegar
12 -
1 teaspoon Dijon mustard
13 -
1 teaspoon maple syrup or honey
14 -
Salt, to taste
15 -
Black pepper, to taste
# Step-by-Step Guide:
01 -
Preheat the oven to 400°F. Toss pumpkin cubes with 1 tablespoon olive oil, salt, pepper, and smoked paprika if using. Arrange on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and golden.
02 -
Prepare rotini pasta according to package directions. Drain and rinse under cold water. Set aside.
03 -
If using, place prosciutto slices on parchment-lined baking sheet and bake at 400°F for 8–10 minutes until crispy. Cool and break into pieces.
04 -
Whisk together olive oil, vinegar, Dijon mustard, maple syrup or honey, salt, and pepper until smooth.
05 -
In a large bowl, mix cooked pasta, roasted pumpkin, goat cheese, and crispy prosciutto if used. Drizzle with vinaigrette and toss gently to combine.
06 -
Sprinkle chopped parsley over the salad if desired. Serve warm, at room temperature, or chilled.
# Additional Notes:
01 -
Pumpkin can be substituted with butternut squash for variation.