Butternut Pumpkin & Goat’s Cheese Pasta Bake

This creamy pasta bake is sweet and savoury all rolled into one. The bite in the goat’s cheese becomes smooth and creamy when mixed with that sweet butternut pumpkin.


  • 500g mini penne, cooked al dente
  • 3 cups butternut pumpkin, cooked
  • 120g goat’s cheese


  • 1 pkt (125g) crumbed walnuts
  • ¼ cup brown sugar
  • ½ tsp allspice


Preheat oven to 180°C or 160°C fan-forced. Grease an oven proof dish with cooking spray and set aside.

Place the pasta in a large bowl and set aside.

Using a food processor, combine the pumpkin and goats cheese until smooth and creamy.

Mix the pumpkin mixture through the pasta and pour into the dish.

In a small bowl, combine the walnuts, brown sugar and allspice and sprinkle over the top of the pasta.

Bake for 20-25 minutes until heated through and golden on top.


  • Pasta in pasta bakes soak up a lot of liquid so you can thin this sauce out with a little with milk or sour cream if you want a really saucy pasta.
  • I am not a huge fan of peeling pumpkin so I cut them in half, scrape out the seeds and then bake them at 200°C for 50 minutes. While they are still warm I scoop out the pumpkin flesh.
  • One small pumpkin should yield three cups.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions


Leave A Comment