Have You Tried Savory Pumpkin Alfredo Pasta?

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Okay it's that time of year again...pumpkin EVERYTHING! 

But why eat pumpkin?

It is an excellent source of Vitamin A which is known for its role in maintaining healthy eyes. It is full of Beta Carotene, which helps to make more Vitamin A, and it also has plenty of fiber. So if you struggle to get enough fiber in your diet, pumpkin may be a tasty way for you to add in some more.

You've probably had Pumpkin Pie and a variety of all things Pumpkin Spice, but have you tried savory pumpkin alfredo pasta?

Let me tell you…savory pumpkin is a game changer, especially if you are someone that doesn’t like pumpkin based on the overly sweet pumpkin rolls and pumpkin spice lattes.

The dish I want to share with you really isn’t sweet, especially if you choose to keep the cinnamon out of it like I do.

I like to make changes to recipes to make them to my liking. In this case, I don’t change much. I just omit the cinnamon and double the goat cheese. And, if I have them on hand, I also love to enhance this dish by adding in some Romano cheese into the sauce and sprinkling pieces of crispy bacon to the top of my creamy pasta. The link to the original is listed below. I hope you enjoy this dish as much as I do. Bon Appetit!

 

Cookie + Kate’s Pumpkin Fettuccine Alfredo (reflecting my changes)


       Ingredients

  • ½ pound (8 ounces) whole wheat fettuccine or linguine
  • 1 generous tablespoon unsalted butter
  • 1 tablespoon flour of choice (whole wheat, all purpose, or gluten-free all-purpose blend will work)
  • 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 (or dairy-free alternative. Oat milk or soy are the most neutral here)
  • 8 ounces goat cheese, cut into big chunks
  • 2 ounces of Romano cheese (or other aged cheese such as Parmesan) (optional)
  • 1 cup pumpkin puree
  • Pinch of red pepper flakes
  • ½ teaspoon fine salt
  • Freshly ground black pepper
  • Shaved Parmesan cheese, for topping
  • Chopped, crispy bacon, for topping (optional)

 

       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, salt and pepper, whisking until smooth and thickened into a sauce. Season generously 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) Parmesan shavings, and chopped bacon.
  4. Leftovers will keep well for up to 4 days. Gently reheat leftovers with a splash of milk.


-AF


Recipe and Image: https://cookieandkate.com/pumpkin-fettuccine-alfredo/

Sources: https://fdc.nal.usda.gov/fdc-app.html#/food-details/168450/nutrients

               https://ods.od.nih.gov/factsheets/VitaminA-Consumer/

 

 

 


Comments

  1. Dave YakunichOctober 17, 2021 at 1:16 PM

    YES!!! Pumpkin EVERYTHING!!! As someone who adores pasta (and pumpkin), I am always on the lookout for a new recipe for the autumn season. The sweet offerings just don't do it for me, so this savory recipe you have provided fits my bill perfectly. I appreciate how you mentioned you opted not to use cinnamon, as I feel I would not want that powerful spice in this dish either. I had to laugh when you said you also doubled the goat cheese, as that is another thing I find extremely appealing. One can rarely go wrong with adding more cheese, right? To round out the dish, this recipe also calls for bacon bits to be sprinkled on top of the finished product. Ahhhh, bacon makes everything better! While bacon is not healthy, nor something we should indulge in very often, dishes like this include fattier food options for a reason - winter and its brutal cold months are approaching. Our ancestors needed such items in their dishes to build reserves for the months ahead. While survival is not as hard for us during the cold months, it is still apt to remember the reasoning behind such additions. At any rate, I am excited to try this dish next month. Thanks for sharing!

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