• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage

[heart_this] · Oct 9, 2013 · 50 Comments

Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage

A quick and easy creamy goat cheese pumpkin 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

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 (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
  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.
Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or milk (or 1 cup of rice and 2 cups broth or milk) to the sauce in step 3 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
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
Similar Recipes:
Roasted Red Pepper and Goat Cheese Alfredo Pasta
Avocado and Goat Cheese Alfredo Pasta
Pumpkin Gnocchi in a Creamy Gorgonzola Sauce
Pumpkin Gnocchi in a Brown Butter and Sage Sauce
Penne with Pumpkin and Sage Sauce
Pumpkin and Mushroom Pasta with Gorgonzola
Light and Creamy Cauliflower Alfredo Linguine
Light and Creamy Cauliflower Sauce
Roasted Butternut Squash and Sausage Tortellini
Zucchini Alfredo Sauce

20 Minute Meals, 30 Minute Meals, Food, Gluten-free, Italian, Main Course, One-Pan, One-Pot, Pasta, Pumpkin, Recipe, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Claudia Weller says

    October 9, 2013 at 12:31 pm

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

    Reply
  2. Kelli @ The Corner Kitchen says

    October 9, 2013 at 1:14 pm

    Everything about this sauce is pure perfection, Kevin!

    Reply
  3. Maria says

    October 9, 2013 at 1:38 pm

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

    Reply
  4. Glitter says

    October 9, 2013 at 2:31 pm

    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?

    Reply
    • kathleen says

      October 21, 2019 at 9:40 am

      Feta is a wonderful substitute for Goat Cheese, which I don’t like either.

      Reply
  5. Erin @ The Spiffy Cookie says

    October 9, 2013 at 3:27 pm

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

    Reply
  6. Aimee @ Simple Bites says

    October 9, 2013 at 3:31 pm

    Looks perfect, Kevin. Nice flavour combo.

    Reply
  7. marla says

    October 9, 2013 at 4:10 pm

    LOVE this fall pasta dish.

    Reply
  8. Kim | a little lunch says

    October 9, 2013 at 4:29 pm

    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.

    Reply
  9. Marian (Sweetopia) says

    October 9, 2013 at 4:35 pm

    Kevin, amazing as usual!

    Reply
  10. kevin says

    October 9, 2013 at 4:59 pm

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

    Reply
  11. naomi says

    October 9, 2013 at 6:04 pm

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

    Reply
  12. Marie Matter says

    October 9, 2013 at 7:02 pm

    Love that crispy sage!

    Reply
  13. Sara says

    October 9, 2013 at 7:14 pm

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

    Reply
  14. Anonymous says

    October 9, 2013 at 8:00 pm

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

    Reply
  15. kevin says

    October 9, 2013 at 8:01 pm

    Yes you can use canned pumpkin puree instead of homemade!

    Reply
  16. Katrina @ Warm Vanilla Sugar says

    October 9, 2013 at 8:41 pm

    What a freaking dreamy pasta Kevin! Such a fab recipe 🙂

    Reply
  17. [email protected] says

    October 9, 2013 at 9:00 pm

    Creative as always!

    Reply
  18. Tara Gustafson says

    October 9, 2013 at 9:18 pm

    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?

    Reply
  19. kevin says

    October 9, 2013 at 9:27 pm

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

    Reply
  20. Jenny Flake says

    October 9, 2013 at 9:30 pm

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

    Reply
  21. Des says

    October 9, 2013 at 10:23 pm

    I love everything about this!!

    Reply
  22. Rocky says

    October 9, 2013 at 10:32 pm

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

    Reply
  23. Heather Christo says

    October 9, 2013 at 10:47 pm

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

    Reply
  24. A SPICY PERSPECTIVE says

    October 10, 2013 at 1:54 am

    Wow! Great fall dish!

    Reply
  25. Amy @ What Jew Wanna Eat says

    October 10, 2013 at 2:30 am

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

    Reply
  26. Joanne says

    October 10, 2013 at 10:24 am

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

    Reply
  27. Laureen King says

    October 10, 2013 at 2:03 pm

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

    Reply
  28. Gwen says

    October 10, 2013 at 7:17 pm

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

    Reply
  29. Pink Like a Peach says

    October 11, 2013 at 6:09 am

    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

    Reply
  30. Gaby says

    October 12, 2013 at 3:03 am

    holy moly I am loving this

    Reply
  31. Anonymous says

    October 13, 2013 at 2:53 am

    This dish was AMAZING!

    Reply
  32. kevin says

    October 14, 2013 at 2:43 pm

    Barbara: Tagliatelle would also work well!

    Reply
  33. Averie @ Averie Cooks says

    October 15, 2013 at 9:44 am

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

    Reply
  34. Anonymous says

    October 18, 2013 at 11:34 pm

    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????

    Reply
  35. kevin says

    October 19, 2013 at 12:06 am

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

    Reply
  36. Darlene says

    October 26, 2013 at 5:24 pm

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

    Reply
  37. Sarah K says

    December 4, 2013 at 10:38 am

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

    Reply
  38. kevin says

    December 4, 2013 at 11:20 am

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

    Reply
  39. [email protected] says

    January 16, 2014 at 12:27 am

    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.

    Reply
  40. Anonymous says

    February 18, 2014 at 1:16 am

    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?

    Reply
  41. kevin says

    February 23, 2014 at 10:45 pm

    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

    Reply
  42. What a Dish! says

    November 2, 2014 at 3:47 pm

    This 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!

    Reply
  43. Snowhawk22 says

    October 3, 2016 at 12:35 am

    OMG!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!!!

    Reply
  44. kevin says

    October 3, 2016 at 2:02 pm

    Snowhawk22: I'm glad you liked it and I like the sound of the feta and coconut cream!

    Reply
  45. Anonymous says

    October 5, 2016 at 9:17 pm

    I love the flavor in this. can't wait to try this recipe.

    Reply
  46. LJN says

    October 10, 2016 at 5:15 pm

    It was also delicious with chilli flakes instead of allspice, and I added some wafer-thin bacon on top. Brilliant idea to fry the sage, never done that before!

    Reply
  47. Aimee Mendes says

    October 30, 2017 at 7:51 pm

    I 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.

    Reply
  48. Sam says

    October 6, 2020 at 10:13 pm

    Kevin, this was delish! What a great fall meal!

    Reply

Trackbacks

  1. 20 Yummy Pumpkins Recipes for the Fall! – On the Rise says:
    September 29, 2020 at 11:41 am

    […] Recipe Here! […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.