Pumpkin Fettuccine
- Olivia
- Apr 5, 2013
- 2 min read
Hey everyone!
I'm back with another recipe and this time it's not a dessert!
DON'T RUN AWAY! I SWEAR IT'S DELICIOUS!
Lately, I've been working on the Recipes page and I realised that most of my recipes are dessert. That wouldn't be such a problem if I didn't have other categories listed with only about two items per category. That's when I started thinking, I should probably start experimenting with new recipes for dinner.
So last night I did just that!
I had this plate all to myself!
It was so good!
Who would've thought Pumpkin would go great with pasta? Well obviously the person who created this recipe. Thank you person!
I did encounter a problem though.
There is way too much sauce.
I ended up cooking about 14 ounces of fettuccine, and there was just way too much sauce.
So for future reference, I have to figure out how to fix that problem.
Pumpkin Fettuccine
Ingredients
1/2 pound (8 ounces) whole wheat fettuccine (linguine would also work)
1 generous tablespoon unsalted butter
1 tablespoon flour
2 garlic cloves, pressed or minced (garlic seasoning works well too)
1/2 teaspoon finely chopped rosemary, plus more for sprinkling on top (thyme would work too)
2 cups low-fat milk
3 ounces cream cheese, cut into big chunks
1 cup pumpkin puree*
pinch paprika
1/8 teaspoon ground cinnamon
1/4 teaspoon sea salt
freshly ground black pepper
shaved Parmesan cheese for topping (or grated)
Instructions
Bring a big pot of water to a boil and cook pasta until al dente (consult directions on package). Drain and set aside.
While the pasta is cooking, 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 paprika. 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 cream cheese, pumpkin, cinnamon, salt and pepper, whisking until smooth and thickened into a sauce. Season to taste. Pour over cooked pasta and toss to combine. Remove from heat and serve immediately; top each serving with a sprinkle of finely chopped rosemary and Parmesan shavings.
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