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Posted by on Oct 23, 2015 in fall | 0 comments

Whole Wheat Goat Cheese Pasta with Brussels, Butternut + Bacon

Whole Wheat Goat Cheese Pasta with Roasted Brussels, Butternut + Bacon |

When Bon Appétit asked me to create a meal for four with only $10 of ALDI ingredients, I felt totally up to the challenge. Even though I haven’t been to ALDI in over a decade–not since I went as a teenager with my mom–I felt confident that $10 at ALDI would go a lot further than at other grocery stores. To be honest, I sort of expected that the store hadn’t changed at all since I had been. I knew to bring a quarter to get a grocery cart (don’t worry, you get it back). I knew to bring my reusable bags. What I didn’t expect was to see that they now carry numerous organic, gluten-free, and non-GMO products. I found an organic produce section, gluten free breads, and even organic, grass fed beef!

When searching the store for inspiration for this meal, I quickly decided on a trifecta of fall flavors (and alliteration): brussels sprouts, butternut squash, and bacon. They roast together in one pan, and then they’re served over a bed of hearty whole grain pasta. Garlic and herb goat cheese quickly transforms into a bright and flavorful sauce with just a little bit of the pasta cooking water.

My hope was to make this recipe a flexible one. For a quick weeknight dinner, a box of whole grain pasta keeps things simple. However, if you want to really impress your guests for a dinner party, hand-cut egg noodles are the way to go. Though it takes a little bit of extra time, you certainly don’t need a culinary degree or eight generations of Italian heritage to make fresh pasta. No special equipment is required other than a rolling pin, and a spare wine bottle will do in a pinch!

Whole Wheat Goat Cheese Pasta with Roasted Brussels, Butternut + Bacon |

Whole Wheat Goat Cheese Pasta with Roasted Brussels, Butternut + Bacon |

Whole Wheat Goat Cheese Pasta with Brussels, Butternut + Bacon

Yield: 4 servings


    For the pasta:
  • 2 cups whole wheat flour + more for sprinkling
  • 2 large eggs + 2 yolks
  • 1 teaspoon salt
  • -or-
  • 1 pound box whole wheat pasta
  • For the vegetables + sauce:
  • 1 pound brussels sprouts
  • 1 pound butternut squash
  • 4 slices bacon
  • 2 tablespoons olive oil
  • 4 ounces garlic + herb goat cheese, softened
  • salt + pepper


Make the pasta:
  • If you are using boxed pasta, skip to the next section (step #3).
  • 1. Combine flour and salt, then form a mound. Create a well in the center (either in a bowl or on a countertop). Add eggs and yolks and 2 tablespoons water to well, scramble with a fork, and gradually incorporate flour into eggs. Continue stirring in flour, adding more water if necessary, until it has almost all come together. Turn dough out onto a floured surface if using a bowl.
  • 2. Knead dough for about 5 minutes or until dough is smooth. To knead, press dough with heel of hand, fold in half, rotate 90 degrees, then repeat. Dough should be somewhat tacky. Add flour to surface and/or dough if it is too sticky, and/or use a spray bottle of water if dough is too dry. When kneading is complete, wrap dough tightly in plastic wrap and set aside to rest.
  • Prep + Roast Vegetables:
  • 3. Preheat oven to 425°F.
  • 4. Trim ends of brussels sprouts, then halve lengthwise. Remove ends and peel of butternut squash, cut it lengthwise, then scoop out seeds and flesh. Dice butternut into 1-inch pieces. Slice bacon into 1/4-inch wide strips.
  • 5. Place brussels and butternut on a large, rimmed baking sheet, toss with 2 tablespoons olive oil, then season with salt and pepper. Arrange vegetables in a single layer and place bacon strips on top.
  • 6. Roast vegetables and bacon for 15 minutes then stir. Cook for another 10-15 minutes or until vegetables are tender and bacon is cooked.
  • Meanwhile, roll + cut pasta:
  • 7. Quarter pasta dough, then rewrap all but one piece. If rolling by hand, use a rolling pin or clean wine bottle to roll dough until it is about as thick as a credit card, then repeat with remaining pieces. If using a pasta machine, press dough until it is the appropriate thickness.
  • 8. Flour each sheet, then gently fold into quarters. Cut 1/4-inch to 1/2-inch strips using a sharp knife or pizza cutter. Unfold noodles, laying lengthwise in a pile. If you are making the pasta ahead of time, add a little extra flour, fold a pile of noodles in half, and gently twist (as pictured). The pasta is fine to sit out for an hour or two, but wrap and refrigerate if it will be longer.
  • Cook pasta + make sauce:
  • 9. Bring a large pot of water to boil. Generously salt.
  • 10. Cook pasta 5-7 minutes, depending on thickness. Work in batches if necessary. (If using boxed pasta, cook according to package instructions.) Drain pasta, reserving 1/2 cup of the cooking liquid.
  • 11. In a large bowl, whisk together goat cheese and 1/4 cup pasta cooking liquid. Sauce should resemble ranch dressing. Season to taste with salt and pepper. Add pasta to sauce and toss to coat, adding more cooking liquid if necessary to help distribute the sauce.
  • 12. Serve pasta hot with roasted vegetables and bacon on top.
  • Notes

    Store leftovers in an airtight container in the refrigerator.

    For a gluten free meal, swap whole wheat pasta for a gluten free variety, like ALDI's liveGfree gluten free brown rice spaghetti for $1.89.

    For a vegetarian meal, omit bacon or replace with a meat free substitute.

    In lieu of flavored goat cheese, add 1/2 teaspoon garlic powder and 2 teaspoons of fresh, chopped herbs such as oregano, basil, and/or parsley to plain goat cheese.


    Cost of meal:

    10 ounces Baker’s Corner whole wheat flour = $0.35 ($2.79 for 5 lbs)

    4 Goldhen large eggs = $0.90 ($2.69 for 1 dozen)

    or – 1 pound Fit & Active whole grain spaghetti = $0.89

    1 pound bag brussels sprouts = $2.19

    1 pound butternut squash = $0.99

    4 slices SimplyNature uncured bacon (about 4 ounces) = $1.33 ($3.99 for 12 oz package)

    4 ounces Specially Selected garlic & herb goat cheese = $1.99


    GRAND TOTAL: $7.29 – $7.65 


    That’s about $2 per serving once you include tax and a very small amount of olive oil, salt, and pepper. Bon appétit, y’all!



    This post was sponsored by ALDI and Bon Appétit, however, all opinions are my own. 


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