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Sunday, January 29, 2017

Baked Pumpkin Fettuccine Alfredo

It's like savory pumpkin pie... in a pasta.
Serves: 4

1 pound whole wheat/whole grain fettuccine
2 tablespoons unsalted butter
2 tablespoons flour
2 garlic cloves, minced
4 cups low-fat milk
2 tablespoons mascarpone cheese
1 cup freshly grated parmesan cheese
¾ cups pumpkin puree
1 tablespoons freshly chopped sage leaves
¼ teaspoon salt
¼ teaspoon pepper
¼ tsp cinnamon
⅛ tsp ginger
⅛ tsp nutmeg
Freshly grated fontina cheese for topping
Fine breadcrumbs for sprinkling
Sage leaves

Preheat oven to 350 degrees F. Boil water and prepare pasta according to directions, shaving 1-2 minutes off of cooking time. I cooked my fettuccine for 6 minutes.

Heat a large saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir to create a roux, until bubbly and golden, about 4-5 minutes. Add garlic and cook for 30 seconds. Add in milk, stirring constantly and increasing heat a little bit until it begins to bubble and thicken, about 5-6 minutes. Add in mascarpone, parmesan, pumpkin, sage, salt, pepper and pumpkin pie spice, mixing well until smooth and combined and thickened into a sauce.

Spray a baking dish (mine was 7x11) with nonstick spray and add pasta to the dish. Pour sauce over top and toss well with kitchen tongs to coat. Add some grated fontina on top and a sprinkling of bread crumbs. Bake for 15-20 minutes, until bubbly and slightly golden.
Serve pasta immediately and top with sage leaves.

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