Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage

from Closet Cooking

Ingredients:

  • 6 ounces pasta
  • 1 tablespoon butter
  • 1 clove garlic, chopped
  • 1 cup heavy cream or milk
  • 1/2 cup pumpkin puree
  • 4 ounces goat cheese (or mild blue)
  • 1/4 cup parmesan, grated
  • 1 tablespoon sage, sliced thinly
  • 1/4 teaspoon pumpkin pie spice
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 handful sage leaves

Directions:

  1. Cook the pasta as directed on the package.
  2. Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.
  3. Add the cream, pumpkin puree, goat cheese, parmesan, sage and pumpkin pie spice and simmer until the cheese has melted.
  4. Remove from heat and season with salt and pepper.
  5. Melt the butter in a pan over medium heat, let it turn a light brown, add the sage and fry until crispy.
  6. Serve hot over the pasta garnished with more parmesan and crispy fried sage.

Cook’s Note: If you use milk rather than cream, do not bring it to a boil as it will curdle into little white bits rather than blending in.

Try the palate-pleasing pumpkin recipes below – and don’t forget to search our recipe archive for a plethora of pumpkin dishes from past seasons!

Pumpkin Beef and Black Bean Chili

Pumpkin Fries

Pumpkin Squash Yam Cheddar Pot Pie

Pumpkin Bruschetta with Ricotta and Carmelized Onions

Vegan Pumpkin Basil Pinwheels

Pumpkin Salsa

Pumpkin Brie Quesadillas

Vegetarian Pumpkin and Kale Pasta Bake

 

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