Pumpkin Goat Cheese Sauce with Bacon
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First of all, I want to apologize for being MIA over here and on Instagram (sorry, Twitter followers, I don’t hold back there!). Listen, I get it – you don’t follow Lake Shore Lady for my political opinion, and I respect that. But for the past few days, it felt insincere to post about pretty sweaters or how much I love pumpkin the fall. Not when so much was going on in the world. Buuuut I’ve had some time to reflect, read other points of view and yes, shed a few tears – and I’m ready to jump back in. I’ve had a few shoots the past few days and there is a lot of really fun content coming soon. Can’t wait to show you!
But really, as Obama said, whether you liked this outcome or not, the sun will continue to rise in the morning – and I am more committed than ever to continue promoting positivity, acceptance and kindness through this little blog of mine. I am more committed than ever to empowering women to live their best lives, to feel powerful and worthwhile, to be confident and strong. No one can tell us we aren’t forces to be reckoned with, not even the President 😉
So with that… let’s talk about how much we all love pumpkin!!
Ever since I made this Pumpkin Pasta, I’ve wanted to try different variations. This time, I crisped up some bacon and stirred in goat cheese to make it extra creamy. To be honest, I think I still prefer my first one… but this one is pretty darn comforting!
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Now for the fun part! Serve pasta. Then crumble goat cheese. Then sprinkle bacon on top. Oh baby!
Look at this pumpkin-y goodness!
So creamy and SO perfect for a chilly night at home.
Liked this? Try my Pumpkin Sauce with Sage next!
Pumpkin Goat Cheese Sauce with Bacon
November 11, 2016
Category Dinner Pasta Recipes Weeknight Meals
Ingredients
- 4 pieces of bacon
- 1 onion
- 2 cloves garlic
- 1/2 tsp salt
- 1 cup broth
- 1 can of pumpkin
- pinch of red pepper flakes (optional)
- 1/2 lemon
- 1/4 cup goat cheese
- 1 tbsp parmesan
- 3/4 lb spaghetti
Instructions
- Start by cutting the bacon into small pieces and cooking until it's super crisp. Set on a paper towel to soak up the grease.
- Pour some of the grease out of the pan, but don't wipe it clean. Chop your onion and saute in the bacon grease. Add the garlic after a few minutes and cook until the onions are soft the garlic is fragrant.
- Add the onions and garlic to your food processor/blender with the pumpkin, broth, salt and red pepper flakes. Blend until smooth.
- Use half a lemon to deglaze your pan and then add the pumpkin puree back in and let it simmer for about 10 minutes.
- Stir in your goat cheese, until it's completely melted in. Sprinkle a tbsp of parmesan in, too. Taste test to see if you need more salt!
- Toss cooked pasta in, as well as half of your cooked bacon.
- Serve pasta with a little bit more crumbled goat cheese and bacon sprinkled on top.
November 11, 2016 @ 2:52 pm
Yum! Lauren, this looks awesome! I will definitely be giving this sauce a try, as we have lots of canned pumpkin! Goat cheese and bacon seem like the perfect combination for a delicious fall dish. Thanks for sharing- I'm pinning this for later!
November 11, 2016 @ 10:23 pm
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