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Pumpkin Fettuccine Alfredo

4.9 from 15 reviews

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!

Pumpkin Goat Cheese Fettuccine with Rosemary and Parmesan

Ingredients

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

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.