Pumpkin Fettuccine Alfredo
Ingredients
The pasta
-
½
pound
whole wheat fettuccine or linguine
The sauce
-
1
tablespoon
unsalted butter
-
1
tablespoon
flour of choice
-
2
cloves
garlic
-
½
teaspoon
finely chopped rosemary
-
2
cups
low-fat milk
-
3 to 4
ounces
goat cheese
-
1
cup
pumpkin puree
-
a pinch
red pepper flakes
-
⅛
teaspoon
ground cinnamon
-
½
teaspoon
fine salt
-
freshly ground black pepper
-
shaved Parmesan cheese
Instructions
- 1. Boil salted water in a large pot and cook the pasta until al dente, then drain.
- 2. In a saucepan, melt the butter over medium heat and whisk in the flour to create a roux for about 3 minutes.
- 3. Add minced garlic and cook for 30 seconds.
- 4. Stir in the milk, rosemary, and red pepper flakes, cooking until the mixture thickens.
- 5. Incorporate goat cheese, pumpkin puree, cinnamon, salt, and pepper, whisking until smooth.
- 6. Toss the cooked pasta in the sauce and serve immediately, garnished with rosemary and Parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
20mg
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