Pumpkin Fettuccine Alfredo
Total Time
30 minutes
Prep Time
10 mins
Cook Time
20 mins
Rating
4.9 out of 5 stars
(28)
Ingredients
4 servings
- ½ pound (8 ounces) whole wheat fettuccine or linguine
- 1 generous tablespoon unsalted butter
- 1 tablespoon flour of choice (whole wheat, all purpose, or gluten-free all-purpose blend will work)
- 2 garlic cloves, pressed or minced
- ½ 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 to 4 ounces goat cheese, cut into big chunks
- 1 cup pumpkin puree
- Pinch of red pepper flakes
- ⅛ teaspoon ground cinnamon
- ½ teaspoon fine salt
- Freshly ground black pepper
- Shaved Parmesan cheese, for topping
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Preparation
Step 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.
Step 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.
Step 3
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.
Step 4
Leftovers will keep well for up to 4 days. Gently reheat leftovers with a splash of milk.
Step 5
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Chef's notes
Recipe adapted from How Sweet It Is.
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. Any brand will do.
If you don’t like goat cheese:
Try substituting mascarpone cheese or cream cheese or any melty cheese (fontina would be good) for the goat cheese.
To make your own pumpkin puree:
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 airtight bag in the freezer for up to a few months.
Make it gluten free:
Substitute a sturdy gluten-free noodle, such as a corn and quinoa blend. Use a gluten-free all-purpose flour blend.
