My neck of the woods, the Pacific Northwest, is sure taking this whole "fall" thing pretty seriously. It has been cold, and windy, and rainy
The wind was blowing so hard yesterday I kept waiting for the house to lift up and drop my in the middle of Oz!!
Those amazing summer days we had are a distant memory. We are keeping a fire burning around the clock to keep the house about 60 degrees!! Today is is in the 40's! I heard the "S" word mentioned on the news today (snow). YIKES!!
Am I whining too much? OK, I will stop.
But really, the main reason I am complaining about the weather is because I wanted to set the scene for this fantabulous recipe.
You see, when the temps drop my body starts chanting.....carbs....carbs.....carbs.
It can be quite annoying really, but who am I to say no? Sooooo my first thought is always pasta.
I know that a big bowl of soup is great on a cold, blustery day. But I am here to tell you that soup has nothing on a plate piled high with creamy cheesy pasta!
Of course right!
Now, y'all know I loves me some pumpkin too. I have never hidden that fact. But, if I am totally honest with you, I think I like it more in savory dishes VS sweet ones. If you look back through the blog you will find things like Pumpkin Chili, Creamy Chipotle Pumpkin Soup, Pumpkin BBQ Sauce (my daughters fave), Sausage Stuffed Pumpkin, 3 Cheese Pumpkin Mac and Cheese, Twice Baked Pumpkin Stuffed Sweet Potatoes, and Pumpkin Alfredo with Roasted Garlic and Mushrooms, which is the Daddy to this recipe.
I loved my Pumpkin Alfredo, but then I saw this recipe for Pumpkin Goat Cheese Fettuccini with Crispy Fried Sage on Closet Cooking. It sounded amazeballs!!
I seriously goat cheese.
Like, I could eat it every day forever, love it.
So I broke out my old recipe, added some goat cheese, and sage, and WALA this is what appeared on our plates.
Doesn't that just look awesome?
I have to admit,
I ate a HUGE bowl of this
Then fell into a food coma on the couch.
Creamy Pumpkin Alfredo with Roasted Garlic and Sage
- 2 tablespoon extra virgin olive oil
- 1 head of roasted garlic, mashed
- 1 tablespoons flour
- 1 cup chicken stock (make it homemade), warmed
- 1 cup milk, warmed
- 1 teaspoon rubbed sage
- 1/2 cup pumpkin puree (make it homemade)
- 4 ounces goat cheese, room temperature
- Fresh ground nutmeg
- Kosher salt
- Fresh cracked black pepper
- 1/2 cup Parmesan cheese
- 1 tablespoon unsalted butter
- 1 handful of sage leaves
- Cooked pasta
- Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour.
- Slowly add chicken broth, whisking to combine until smooth. Whisk in milk and then add the sage, pumpkin puree, and goat cheese. Bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in the nutmeg, salt, pepper, and and Parmesan cheese until melted. Reduce to low and cover.
- Meanwhile, melt the butter in a pan over medium heat, let it turn a light brown, add the sage and fry until crispy.
- Serve the sauce hot over the pasta garnished with more parmesan and crispy fried sage.
Prep Time: 00 hrs. 05 mins.
Total time: 20 mins.
Tags: pumpkin, pasta, pasta sauce
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