Hot Honey, Pumpkin and Goat Cheese Pasta

5 minutes Prep Time
25 minutes Cook Time
4 Servings

This Hot Honey, Pumpkin, and Goat Cheese Pasta pairs a savory pumpkin-tomato sauce with creamy goat cheese and a sweet, spicy drzzle of hot honey. Red Gold Tomato Paste, Sauce and Crushed Tomatoes give the quick sauce a rich, balanced base. @thefeedfeed @kaylacappiello

Ingredients

For the sauce

  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic

  • 1 can Red Gold Canned Tomato Paste 6 oz

  • ¾ cup Red Gold Canned Tomato Sauce 15 oz

  • ¾ cup Red Gold Canned Crushed Tomatoes 15 oz

  • 3 tablespoons pumpkin purée
  • 1 tablespoon Italian seasoning
  • 1 pinch ground nutmeg
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • For serving
  • 1 (14-ounce) box gluten-free pasta
  • 2 to 3 ounces goat cheese, crumbled
  • Hot honey, for drizzling

Instructions

Step one

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes. Do not allow the garlic to brown.

Step two

Add the Red Gold Tomato Paste and cook, stirring frequently, until it darkens slightly, about 2 minutes.

Step three

Add the Red Gold Tomato Sauce, Red Gold Crushed Tomatoes, pumpkin purée, Italian seasoning, nutmeg, salt,and pepper. Stir until well combined.

Step four

Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened slightly, about 15 minutes.

Step five

While the sauce simmers, cook the pasta according to the package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain well.

Step six

Add the pasta to the sauce and toss gently until evenly coated, adding the reserved pasta cooking water a little at a time as needed to loosen the sauce. Taste and adjust the seasoning as needed.

Step seven

Divide the pasta among bowls and top with the crumbled goat cheese and a generous drizzle of hot honey. Serve immediately.

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