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
A quick and easy creamy goat cheese pumpkin alfredo with crispy fried sage.
ingredients
- 6 ounces pasta (gluten free for gluten free)
- 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
- Cook the pasta as directed on the package.
- Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.
- Add the cream, pumpkin puree, goat cheese, parmesan, sage and pumpkin pie spice and simmer until the cheese has melted.
- Remove from heat and season with salt and pepper.
- Melt the butter in a pan over medium heat, let it turn a light brown, add the sage and fry until crispy.
- 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.
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Claudia Weller says
October 9, 2013 at 12:31 pmLooks yummy, I like the combination of savoury cheese and pumpkin.
Kelli @ The Corner Kitchen says
October 9, 2013 at 1:14 pmEverything about this sauce is pure perfection, Kevin!
Maria says
October 9, 2013 at 1:38 pmI posted a similar pasta recipe today:) Can't get enough of the fall flavors!
Glitter says
October 9, 2013 at 2:31 pmI 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 says
October 9, 2013 at 3:27 pmI've made a light pumpkin alfredo before, but adding goat cheese and sage is a must for next time!
Aimee @ Simple Bites says
October 9, 2013 at 3:31 pmLooks perfect, Kevin. Nice flavour combo.
marla says
October 9, 2013 at 4:10 pmLOVE this fall pasta dish.
Kim | a little lunch says
October 9, 2013 at 4:29 pmKevin, 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) says
October 9, 2013 at 4:35 pmKevin, amazing as usual!
kevin says
October 9, 2013 at 4:59 pmGlitter: You could replace the goat cheese with more parmesan.
naomi says
October 9, 2013 at 6:04 pmYou had me at crispy sage! The pumpkin alfredo–that's an extra, that I'll have by the spoonfuls!
Marie Matter says
October 9, 2013 at 7:02 pmLove that crispy sage!
Sara says
October 9, 2013 at 7:14 pmThis looks awesome! I love pumpkin with goat cheese…..definitely need to try this out!
Anonymous says
October 9, 2013 at 8:00 pmlooks amazing and I want to eat it right now!!! Can I use pumpkin from a can if I dont make my own puree?
kevin says
October 9, 2013 at 8:01 pmYes you can use canned pumpkin puree instead of homemade!
Katrina @ Warm Vanilla Sugar says
October 9, 2013 at 8:41 pmWhat a freaking dreamy pasta Kevin! Such a fab recipe 🙂
Olena@iFOODreal says
October 9, 2013 at 9:00 pmCreative as always!
Tara Gustafson says
October 9, 2013 at 9:18 pmHi 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 says
October 9, 2013 at 9:27 pmTara Gustafson: Soy milk should work or maybe even an almond milk.
Jenny Flake says
October 9, 2013 at 9:30 pmWhat a perfect looking pasta Kevin! Love the pumpkin!!
Des says
October 9, 2013 at 10:23 pmI love everything about this!!
Rocky says
October 9, 2013 at 10:32 pmWow! I looks so delicious. It would be nice with a slice of garlic bread and a dash of truffle oil.
Heather Christo says
October 9, 2013 at 10:47 pmtotally gorgeous!! I would love to dive into a pile of that right now!
A SPICY PERSPECTIVE says
October 10, 2013 at 1:54 amWow! Great fall dish!
Amy @ What Jew Wanna Eat says
October 10, 2013 at 2:30 amOh my I was just saying how much I love fried sage! This looks fantastic!
Joanne says
October 10, 2013 at 10:24 amI can't wait to make this pasta sauce! I'll be dreaming about it until I do.
Laureen King says
October 10, 2013 at 2:03 pmLove pumpkin, I am going to have to try this recipe !
Gwen says
October 10, 2013 at 7:17 pmThis will be a huge hit with the fam! WE all love pumpkin and I love goat cheese ;}
Pink Like a Peach says
October 11, 2013 at 6:09 amHi 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 says
October 12, 2013 at 3:03 amholy moly I am loving this
Anonymous says
October 13, 2013 at 2:53 amThis dish was AMAZING!
kevin says
October 14, 2013 at 2:43 pmBarbara: Tagliatelle would also work well!
Averie @ Averie Cooks says
October 15, 2013 at 9:44 amLove that you were able to work pumpkin in as a savory dish. Pinned!
Anonymous says
October 18, 2013 at 11:34 pmSo 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 says
October 19, 2013 at 12:06 amAnonymous: I would probably go with shrimp but chicken should also be good.
Darlene says
October 26, 2013 at 5:24 pmSo glad I found this by accident… Looks wonderful!!
Sarah K says
December 4, 2013 at 10:38 amI really enjoyed this recipe! The leftovers tasted even better than right off the stovetop. Thanks for sharing!
kevin says
December 4, 2013 at 11:20 amSarah K: I am glad that you enjoyed it! Isn't it the best when the leftovers only get better!
Sarah@WellDined says
January 16, 2014 at 12:27 amI 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 says
February 18, 2014 at 1:16 amI 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 says
February 23, 2014 at 10:45 pmAnonymous: 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
What a Dish! says
November 2, 2014 at 3:47 pmThis was SO good and SO creamy, rich, flavorful, and easy too!! I loved it! Too rich to make very often but a wonderful treat. Perfect to use up that 1/2 cup pumpkin as well. Yay for fall recipes!
Snowhawk22 says
October 3, 2016 at 12:35 amOMG!you continuously outdo yourself. This is beyond fab! I had to make a few subs due to lack of some ingredients …but it still worked! I don't eat wheat so I used spaghetti squash, didn' t have any goat cheese so I used feta and lactose intolerance gave me coconut cream. SOOOOOOO awesome! Thank you for your marvelous creativity!!!
kevin says
October 3, 2016 at 2:02 pmSnowhawk22: I'm glad you liked it and I like the sound of the feta and coconut cream!
Aimee Mendes says
October 30, 2017 at 7:51 pmI can't get past the funk of goat cheese, so I substituted mascarpone. It was out of this world. Leftovers were also great as the sauce didn't separate the way traditional alfredo will. This is a keeper.