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.
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.
- 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.
- Calories: 500.92kcal
- Fat: 12.84g
- Saturated Fat: 7.95g
- Trans Fat: 0.16g
- Monounsaturated Fat: 2.98g
- Polyunsaturated Fat: 0.81g
- Carbohydrates: 74.62g
- Fiber: 5.25g
- Sugar: 13.21g
- Protein: 22.04g
- Cholesterol: 31.35mg
- Sodium: 368.27mg
- Calcium: 291.59mg
- Potassium: 615.69mg
- Iron: 2.89mg
- Vitamin A: 844.21µg
- Vitamin C: 4.08mg
Have your own special recipe to share? Submit Your Recipe Today!