Pumpkin Fettuccine Alfredo

Different and Yummy. From cookieandkate

Pumpkin Fettuccine Alfredo

Fettuccine tossed with a creamy and comforting, alfredo-like pumpkin sauce, rosemary, Parmesan and spices. You can make your own pumpkin purée (see notes for instructions) or, for a quick meal, use canned pumpkin purée. It’s great both ways!

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

1. Bring a big pot of salted water to a boil and cook pasta until al dente (consult directions on package). Drain and set aside.
2. 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.
3. Add in goat cheese, pumpkin, cinnamon, salt and pepper, whisking until smooth and thickened into a sauce. Season 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.

Notes

• Adapted from How Sweet It Is.
• Serves two generously or three to four with sides.
• Whole wheat noodles work particularly well here because they retain more of a bite and lend texture to a dish that might otherwise end up mushy. I used Mara’s Pasta fettuccine, which I like, but any brand will do.
• If you don’t like goat cheese, let me first say that I don’t understand you even though I used to be one of you… but I still love you. Try substituting mascarpone cheese or cream cheese or any melty cheese (fontina would be good) for the goat cheese.
• Gently reheat leftovers with a splash of milk.
• *To make your own pumpkin purée: preheat the oven to 400 degrees Fahrenheit. Use a sharp chef’s knife to cut off the top-most part of the pumpkin where it meets the stem. Slice the pumpkin into two, from the top through the bottom. Use a large metal spoon to scoop out the seeds, reserving them for roasted pumpkin seeds if you’d like. Line a baking sheet with parchment paper. Brush the flesh of the pumpkin halves with a light coating of olive oil and place facedown on the baking sheet. Roast until the skin is easily pierced with a fork, about 45 to 55 minutes. Turn the halves over and let them rest until cool enough to handle. Use a large spoon to scoop the flesh into a food processor or high-powered blender (I found that I could just pull the skin off). Blend well. Measure out one cup for this recipe. Once the rest has cooled down, store it in the fridge, covered, for a few days or in an air-tight bag in the freezer for up to a few months.