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! Recipe serves two generously or three to four with sides.

Ingreadient:

• 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

Direction

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 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.
4. Leftovers will keep well for up to 4 days. Gently reheat leftovers with a splash of milk.