We couldn't miss celebrating one of the most important days of the year, #NationalPastaDay! And because it's October, we're craving something rich and creamy with allll the fall flavors. So cancel your plans, head to the super market, and make this Pumpkin Fettuccini Alfredo tonight.
Total Time: 30 Minutes
- 8 Oz whole wheat fettuccini (or any long noodle you'd like)
- 1 Tablespoon unsalted butter
- 1 Tablespoon all purpose flour
- 2 Cloves garlic, minced
- 2 Cups non-fat milk
- 1 Cup pumpkin puree
- 3 Oz. cream cheese, cut into chunks
- 1 Tablespoon fresh sage, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Dash of cinnamon
- Dash of nutmeg
- Pinch ground cayenne pepper
- 1/2 Cup grated parmesan cheese
- Boil salted water in your Brigade Sauce Pan, and cook your pasta to al dente (about 1 minute less than the package suggests). Reserve 1 cup of pasta water to use in the sauce.
- Melt your butter in your sauce pan over medium heat. Once bubbling, add your flour and whisk to combine, creating a roux. Cook until the roux is a golden brown color.
- Add the minced garlic to the roux and cook for about 30 seconds. Next, add the milk slowly and in batches, whisking to combine and smooth out any clumps.
- Increase the heat to medium-high, and stir constantly, allowing the sauce to thicken and bubble, about 8-10 minutes.
- Remove the pan from the heat, and add in the pumpkin, cream cheese, half your sage, salt, pepper, nutmeg, cinnamon and cayenne.
- Continue to whisk until the cream cheese melts, and taste, adding salt and pepper as needed.
- Add the cooked pasta to the sauce, using the reserved pasta water to thin out the sauce, as needed.
- Serve immediately, garnish with parmesan cheese and remaining sage.