Flora Pumpkin Fettuccine Alfredo
Fall is here, and one can’t walk down the street without being reminded of the harvested flavors that come along with it. Whether it be in your coffee, donuts or basically on everything, pumpkin has exploded onto the scene and have people all over the United States looking to expand this flavor to their most popular dishes. Together, we’ve put together a wonderful, Italian classic that has a twist of pumpkin flavor to add to your kitchen.
- 1 bag of Flora Egg Fettuccine Homestyle Pasta
- 1 generous tablespoon unsalted butter
- 1 tablespoon flour
- 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 ounces goat cheese cheese, cut into big chunks
- 1 cup pumpkin puree*
- pinch red pepper flakes
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- freshly ground black pepper
- shaved Parmesan cheese for topping
- Bring a big pot of salted water to a boil and cook pasta until al dente (consult directions on package). Drain and set aside.
- 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.
- 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.
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