Saffron pumpkin pasta bake with pistachios & goat cheese
Pasta and macaroni
Italian cuisine
Baking
This pasta bake is extremely simple, and unlike the typical Italian pasta al forno, is not too heavy/oily/cheesy. I have used only parmesan and aged goat cheese. By all means do add besciamella when layering the pasta if you feel like it. I found the saffron pumpkin sauce sufficiently creamy and wet to embrace all the pasta. <br /> <br />The reason I used aged goat cheese is that the pumpkin sauce (since quite simple), is very sweet, so the full and strong flavor of aged goat cheese is crucial to create a balance between the sweetness and tartness of this dish. <br /> <br />I have used whole grain conchiglie (sea shell) pasta, and I suggest you use a short pasta that can absorb all the sauce. Fusilli e penne can also work well. Use whole grain pasta to get more nutritional goodness and fiber.
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