Pumpkin, Goat's Cheese and Spinach Pasta Bake (Using Glorious! Lost in Lombardy Sauce)
Just to let you know, this post was written before I went fully paleo to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
I mean, pumpkin and amaretto? What will that go with? Goat's cheese, people. Lots and lots of goat's cheese. And spinach, too.
There are other sauces in the range - I've tried the Barefoot in Bologna sauce - which is a mix of sausage, spinach and tomato (lovely with courgette 'noodles'); and A Night in Tuscany - a rich tomato sauce with Chianti (which I stirred into some minced turkey and gnocchi and baked in the oven). This pumpkin sauce is called Lost in Lombardy.
You get creamy goat's cheese, pumpkin sauce with the sweetness of the amaretto and all bubbling straight out of the oven.
Here we go.
Pumpkin, Goat's Cheese and Spinach Pasta Bake
50g soft goat's cheese, sliced
a big handful of fresh baby leaf spinach
1 pot of Lost in Lombardy Glorious! sauce
Preheat your oven to 200ºC/gas mark 6 and get out a roasting dish. Cook the pasta in boiling salted water until just tender and drain.
Tip the pasta into the roasting dish and pour the sauce over the top, stirring to coat it well. Roughly slice up the spinach leaves and add this to the dish along with slices of goat's cheese which are dotted on top.
Bake in the oven for 20-30 minutes or until the goat's cheese has started to turn golden and the whole dish is hot and bubbling. Finish with some grated Parmesan if you like.