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Fuyu Persimmons and Goat Cheese Pasta

Fuyu persimmons are almost too gorgeous to eat. Bright orange and shiny, they hang from their branches like holiday ornaments, brightening the gray fall skies.

fuyu persimmon pasta with goat cheese in a serving bowl

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Fuyu persimmons (the flatter, more squat type that are shaped like tomatoes) are meant to be eaten when they are firm, like apples. Their flavor—rich, sweet, and with an ever-so-slight hint of something spicy like cinnamon—makes them an obvious fruit for desserts.

A quick internet search will lead you to lots of recipes that use fuyu persimmons including persimmon bread, cake, pudding, and tart. You can also substitute them for apples or pears in your favorite recipes.

raw fuyu persimmons, mushrooms, and red onions in a cast iron skillet

I like to use fuyu persimmons in savory dishes, too. Use them as you would sweet winter squashes, like butternut or pumpkin. This savory vegetarian pasta dish is a great example.

You could imagine this dish with butternut squash in place of the persimmon, but the persimmon adds an extra dose of sweetness that plays off the other salty, tangy, and umami flavors of the dish.

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cooked fuyu persimmons, mushrooms and red onions in a cast iron skillet

More great persimmon recipes for you

fuyu persimmons pasta

Pasta with Roasted Fuyu Persimmons, Kale, and Goat Cheese

Robin Donovan
In this vegetarian pasta dish, the sweetness of roasted fuyu persimmons is balanced by the bitterness of kale, the tanginess of goat cheese, and the saltiness of Parmesan. The roasted red onions and mushrooms add additional sweetness and umami, as well as textural variation. A sprinkle of nutty, toasted pine nuts adds a bit of crunch, too. I use a cast-iron skillet to roast the persimmon and vegetables because it caramelizes them so well, but you could use any oven-safe baking dish or skillet.
4.58 from 21 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish Recipes
Cuisine American

Ingredients
  

  • 4 fuyu persimmons peeled, cored, and cut into wedges
  • ½ red onion thinly sliced
  • 6 ounces mushrooms sliced
  • 3 tablespoons olive oil divided
  • ½ teaspoon kosher salt divided
  • 8 ounces kale ribs removed and leaves julienned
  • 8 ounces cavatappi or other short pasta rotini, fusilli, penne, etc., cooked according to package directions
  • 4 ounces goat cheese
  • Parmesan cheese for garnish

Instructions
 

  • Preheat the oven to 375ºF.
  • In a large cast-iron skillet, baking dish, or rimmed baking sheet, toss the persimmons, onion, and mushrooms with the olive oil and season with 1/4 teaspoon of the salt. Roast in the preheated oven, stirring once halfway through cooking, for about 25 minutes, until the persimmon begins to turn golden brown and caramelized and the onions and mushrooms are soft.
  • Meanwhile, cook the pasta according to the package directions.
  • Heat the remaining tablespoon of oil in a large skillet over medium-high heat, add the kale, and season with the remaining 1/4 teaspoon of salt. Cook, stirring frequently, until the kale is tender.
  • Drain the cooked pasta and toss with the kale. When the persimmon and vegetables are finished roasting, toss them with the pasta as well. Crumble the goat cheese over the top and serve hot, garnished with pine nuts and Parmesan cheese.
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By on October 28th, 2016
Photo of Robin Donovan

About Robin Donovan

Robin Donovan is the creative force behind All Ways Delicious. She's a writer, recipe developer, photographer, and cookbook author with more than 40 books to her name, including the bestselling Ramen for Beginners, Ramen Obsession, and Campfire Cuisine. Her work has been featured in major publications, both print and digital, including MSN, Cooking Light, Fitness, Buzzfeed, and Eating Well. More about Robin

More Posts by this author.

1 thought on “Fuyu Persimmons and Goat Cheese Pasta”

  1. 5 stars
    Amazing use of persimmons. I added pepper, Serrano pepper, lemon zest, some lemon juice and fresh herbs to brighten up the flavor some, as a base it was an innovative way to use persimmons in a savory dish. My persimmons from my tree were very firm though ripe so next time I will roast them on a separate pan longer than the mushrooms and onions. This is a keeper and will be in rotation all persimmon season.

    Reply

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