Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage

Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage
My next new pumpkin recipe of the season is a super quick, easy and tasty creamy pumpkin alfredo pasta! The pumpkin sauce for this pasta is loosely based on an alfredo sauce which is typically made with butter and melted cheese, usually parmesan, and it also commonly contains cream. This sauce starts out with the butter and a touch of garlic and then moves on to the cream and parmesan along with some pumpkin puree. Instead of using the parmesan as the primary cheese flavour I cut back on it and went with a tangy goat cheese which pairs particularly well with the sweet pumpkin puree. The sauce is finished off with some sage and a hint of pumpkin pie spice to tingle the senses and the pasta topped with some irresistible crispy fried sage.

This pumpkin goat cheese alfredo does not require a lot of pumpkin puree so it is perfect if you had a bit left over and since it comes together in less time than it takes to cook the pasta it is a great weeknight meal but it is also special enough to impress guests!

Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage

Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 2

A quick and easy creamy goat cheese pumpkin alfredo with crispy fried sage.



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
  • 1/4 cup parmigiano reggiano (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.

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.

Option: Replace the goat cheese with a mild blue cheese like gorgonzola dolce.

Option: Add Sauteed mushrooms.
Nutrition Facts: Calories 737, Fat 33g (Saturated 20g, Trans 0), Cholesterol 78mg, Sodium 497mg, Carbs 78g (Fiber 6g, Sugars 11g), Protein 31g
Nutrition by: Nutritional facts powered by Edamam

41 comments:

Claudia Weller said...

Looks yummy, I like the combination of savoury cheese and pumpkin.

Kelli @ The Corner Kitchen said...

Everything about this sauce is pure perfection, Kevin!

Maria said...

I posted a similar pasta recipe today:) Can't get enough of the fall flavors!

Glitter said...

I abhor goat cheese (it tastes like what a goat smells like and yes, I have smelled a goat). What can one substitute for the goat cheese?

Erin @ The Spiffy Cookie said...

I've made a light pumpkin alfredo before, but adding goat cheese and sage is a must for next time!

Aimee @ Simple Bites said...

Looks perfect, Kevin. Nice flavour combo.

marla said...

LOVE this fall pasta dish.

Kim | a little lunch said...

Kevin, I printed this one off before I even got to the end of the ingredient list. Marvelous, marvelous foodie imagination you have! Thank you.

Marian (Sweetopia) said...

Kevin, amazing as usual!

Kevin Lynch said...

Glitter: You could replace the goat cheese with more parmesan.

naomi said...

You had me at crispy sage! The pumpkin alfredo--that's an extra, that I'll have by the spoonfuls!

Marie Matter said...

Love that crispy sage!

Sara said...

This looks awesome! I love pumpkin with goat cheese.....definitely need to try this out!

16fefc8c-4cae-11e2-a4f6-000bcdcb2996 said...

looks amazing and I want to eat it right now!!! Can I use pumpkin from a can if I dont make my own puree?

Kevin Lynch said...

Yes you can use canned pumpkin puree instead of homemade!

Katrina @ Warm Vanilla Sugar said...

What a freaking dreamy pasta Kevin! Such a fab recipe :)

Olena@iFOODreal said...

Creative as always!

Tara Gustafson said...

Hi Kevin, yet another meal where I wish I was eating at your house! I can't eat cow dairy, but I can eat goat cheese - do you think subbing plain soy milk for the milk would work?

Kevin Lynch said...

Tara Gustafson: Soy milk should work or maybe even an almond milk.

Jenny Flake said...

What a perfect looking pasta Kevin! Love the pumpkin!!

Des said...

I love everything about this!!

Rocky said...

Wow! I looks so delicious. It would be nice with a slice of garlic bread and a dash of truffle oil.

Heather Christo said...

totally gorgeous!! I would love to dive into a pile of that right now!

A SPICY PERSPECTIVE said...

Wow! Great fall dish!

Amy @ What Jew Wanna Eat said...

Oh my I was just saying how much I love fried sage! This looks fantastic!

Joanne said...

I can't wait to make this pasta sauce! I'll be dreaming about it until I do.

Laureen King said...

Love pumpkin, I am going to have to try this recipe !

Gwen said...

This will be a huge hit with the fam! WE all love pumpkin and I love goat cheese ;}

Pink Like a Peach said...

Hi Kevin!

First, I love your blog and I've been following it for quite a while. I admire your great sense of creativity in the kitchen.
I am absolutely intrigued by this pasta dish. Being Italian, I kinda grew up with pasta and this combination of fettuccine,pumpkin and goat cheese sounds very charming. I am looking forward to try it soon.
Just a question: do you think "fettuccine" can be replaced with "tagliatelle" and the likes? I know the traditional dish to be fettucine but I guess it could go nicely with a similar shape of pasta. What do you think? :)
All the best - Barbara

Gaby said...

holy moly I am loving this

Anonymous said...

This dish was AMAZING!

Kevin Lynch said...

Barbara: Tagliatelle would also work well!

Averie @ Averie Cooks said...

Love that you were able to work pumpkin in as a savory dish. Pinned!

Anonymous said...

So I am going to serve this along with a salad.... but I am sure there are meat lovers in my midst who say, where's the beef, meat etc. Any suggestions please????

Kevin Lynch said...

Anonymous: I would probably go with shrimp but chicken should also be good.

Darlene said...

So glad I found this by accident... Looks wonderful!!

Sarah K said...

I really enjoyed this recipe! The leftovers tasted even better than right off the stovetop. Thanks for sharing!

Kevin Lynch said...

Sarah K: I am glad that you enjoyed it! Isn't it the best when the leftovers only get better!

Sarah@WellDined said...

I made this with roasted butternut squash and it was amazing! Part of my roasted butternut squash, caramelized onions, and goat cheese three ways post.

Anonymous said...

I attempted this recipe tonight and I just couldn't get the sauce to blend. As a novice in the kitchen, I'm not sure if I overcooked it or undercooked it. I felt like the cheese separated into really small pieces and wouldn't blend with the liquids. Any suggestions?

Kevin Lynch said...

Anonymous: Low fat dairy products will curdle (the small white pieces) if you bring them to a boil but all goat cheeses (and cow cheeses) that I have seen have a high enough fat content that they will not. If it was a light or low fat goat cheese that would probably be what happened. You can work with low fat content dairy products but you need to keep the temperature low enough that it does not come to a boil; it will take longer but it will work

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