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.
Recipe adapted from How Sweet It Is.
*Whole wheat note: 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.
**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 air-tight 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.
Recipe from Cookie and Kate: https://cookieandkate.com/pumpkin-fettuccine-alfredo/