Name: Pumpkin Fettuccine Alfredo Recipe
Prep time: 10 min
Cook time: 20 min
Yield: 3
Ingredients: ½ lb whole wheat fettuccine; 1 tbsp unsalted butter; 1 tbsp flour; 2 garlic cloves; ½ tsp rosemary; 2 cups low-fat milk; 3 oz goat cheese; 1 cup pumpkin puree; pinch red pepper flakes; ⅛ tsp ground cinnamon; ¼ tsp sea salt; freshly ground black pepper; parmesan cheese

How To Make Pumpkin Fettuccine Alfredo

Stray away from the typical fettuccine alfredo by incorporating pumpkin in the sauce! Toss your pasta in this creative and nutritious coulis.

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

½lbwhole wheat fettuccine,or linguine
1tbspunsalted butter
1tbspflour,whole wheat, all purpose, or gluten-free all-purpose blend will work
2garlic cloves,pressed or minced
½tsprosemary,finely chopped, plus more for toppings
2cupslow-fat milk
3ozgoat cheese,cut into big chunks
1cuppumpkin puree
pinchred pepper flakes
⅛tspground cinnamon
¼tspsea salt
freshly ground black pepper
Parmesan cheese,shaved, for topping

Instructions

Bring a big pot of salted water to a boil and cook pasta until al dente. 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 for about 3 minutes, until bubbly and golden. 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, for about 5-6 minutes until the mixture begins to bubble and thicken.
Add in goat cheese, pumpkin, cinnamon, salt, and pepper, whisking until smooth and thickened into a sauce. Season with additional salt 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, and Parmesan cheese shavings.

Recipe Notes

Leftovers will keep well for up to 4 days. Gently reheat leftovers with a splash of milk.
For a spicy twist, serve with red pepper flakes on top.
Whole wheat noodles can be a good choice because it retains more of a bite and lend texture to a dish that might otherwise end up mushy.
Mascarpone cheese, cream cheese, or any melty cheese can make a good substitute for goat cheese.