PUMPKIN FETTUCCINE ALFREDO RECIPE - (4.6/5)

Pumpkin Fettuccine Alfredo Recipe - (4.6/5) image

Provided by dinocuties123

Number Of Ingredients 13

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
1/2 teaspoon finely chopped rosemary, plus more for sprinkling on top (a 3-inch sprig of rosemary should do it)
2 cups low-fat milk
3 ounces shredded mozzerella cheese
1 cup pumpkin puree*
pinch red pepper flakes
1/8 teaspoon ground cinnamon
1/4 teaspoon sea salt
freshly ground black pepper
shaved Parmesan cheese for topping

Steps:

Bring a big pot of salted water to a boil and cook pasta until al dente (consult directions on package). Drain and set aside. 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 red pepper flakes. 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 mozzerella cheese, pumpkin, cinnamon, salt and pepper, whisking until smooth and thickened into a sauce. Season with additional salt (don't be shy) and pepper to taste. Add cooked pasta to pan and toss to combine. Remove from heat and serve immediately; top each serving with a sprinkle of finely chopped rosemary (necessary), red pepper flakes (optional, if you like spice like me) and Parmesan shavings.