Pumpkin Fettuccine Alfredo
This creamy and comforting Whole Wheat Fettuccine with Goat Cheese and Pumpkin Sauce is a delightful blend of flavors that will warm your heart and satisfy your taste buds. The velvety pumpkin sauce, infused with hints of rosemary and goat cheese, beautifully coats the al dente pasta, creating a decadent dish that is perfect for a cozy night in or as a flavorful addition to your autumn menu. Topped with Parmesan shavings and a sprinkle of rosemary, this dish is sure to become a new fall favorite in your recipe rotation.
— Constant Cookbook
Ingredients
- 1/2 pound (8 ounces) whole wheat fettuccine (linguine would also work)
- 1 generous tablespoon unsalted butter
- 1 tablespoon flour
- 2 garlic cloves, pressed or minced
- 1/2 teaspoon finely chopped rosemary, plus more for sprinkling on top (a 3-inch sprig of rosemary should do it)
- 2 cups low-fat milk
- 3 ounces goat cheese cheese, cut into big chunks
- 1 cup pumpkin puree*
- pinch red pepper flakes
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- freshly ground black pepper
- shaved Parmesan cheese for topping
Instructions
- Bring a big pot of salted water to a boil and cook pasta until al dente (consult directions on package). Drain and set aside.
- Heat a 10 to 12-inch saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir to create a roux, until bubbly and golden, about 3 minutes. Add garlic and cook for 30 seconds. Add in milk, rosemary and red pepper flakes. Stir constantly and increase the heat a little bit, if necessary, until the mixture begins to bubble and thicken, about 5-6 minutes.
- Add in goat cheese, pumpkin, cinnamon, salt and pepper, whisking until smooth and thickened into a sauce. Season generously with additional salt (don’t be shy) and pepper to taste. Add cooked pasta to pan and toss to combine. Remove from heat and serve immediately; top each serving with a sprinkle of finely chopped rosemary (necessary), red pepper flakes (optional, if you like spice like me) and Parmesan shavings.
- Leftovers will keep well for up to 4 days. Gently reheat leftovers with a splash of milk.
Cook Time
20M
Prep Time
PT10M
Yield
3
Nutrition
- Serving Size: One of 4 bowls, no Parmesan
- Calories: 363 calories
- Sugar Content: 9.9 g
- Sodium Content: 449.4 mg
- Fat Content: 10.5 g
- Saturated Fat Content: 6 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 54.8 g
- Fiber Content: 7.4 g
- Protein Content: 17 g
- Cholesterol Content: 23.5 mg
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