Home » Main Dish Recipes » Fuyu Persimmons and Goat Cheese Pasta

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

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.

Sav

Save

Sa

Save

Save

Save

Save

Save

Save

Sa

Save

Save

Save

Save

Save

Save

Save

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

More great persimmon recipes for you

Yield: Serves 4 to 6

Pasta with Roasted Fuyu Persimmons, Kale, and Goat Cheese

fuyu persimmons pasta

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.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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

  1. Preheat the oven to 375ºF.
  2. 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.
  3. Meanwhile, cook the pasta according to the package directions.
  4. 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.
  5. 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.

PIN THIS RECIPE FOR LATER!

Follow Me: @allwaysdelicious or tag #allwaysdelicious

Save

Save

By on October 28th, 2016

About Robin Donovan


Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

More about Robin

More posts by this author.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe