Pumpkin Fettuccine Alfredo
Published Wednesday, October 2, 2019
Feature Recipe from the Thunder Bay Regional Health Sciences Centre's Fresh Market
Healthy, seasonal recipes are available for staff, patients, families and community members at Thunder Bay Regional Health Sciences Centre's Fresh Market, a market which runs every Wednesday from 11:00am to 1:00pm, June through October, in the Cafeteria Courtyard at our Hospital.
Yields: 3 servings
- 1/2 pound whole wheat fettuccine
- 1 tbsp unsalted butter
- 1 tbsp flour
- 2 garlic cloves, pressed or minced
- 1/2 tsp finely chopped rosemary, plus more for sprinkling on top
- 2 cups low-fat milk
- 3 oz. goat cheese, cut into big chunks
- 1 cup pumpkin puree (view below)*
- Pinch of red pepper flakes
- 1/8 tsp ground cinnamon
- 1/4 tsp sea salt
- Freshly ground black pepper
- Shaved parmesan cheese for topping
- Bring a big pot of water to a boil and cook pasta until al dente. Drain and set aside
- Heat a 10-12-inch saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir to create a roux, until bubble 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 a goat cheese, pumpkin, cinnamon, salt, and pepper, whisking until smooth and thickened into a sauce. Season with additional salt 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, red pepper flakes, and parmesan shavings.
*How to Make Pumpkin Puree
Preheat oven to 400F. Use a sharp chef’s knife to cut off the top-most part of the pumpkin where it meets the stem. Slice the pumpkin into two, from the top through the bottom. Use a large metal spoon to scoop out the seeds, reserving them for roasted pumpkin seeds if you’d like. Line a baking sheet with parchment paper. Brush the flesh of the pumpkin halves with a light coating of olive oil and place face down on the baking sheet. Roast until the skin is easily pierced with a fork, about 45 to 55 minutes. Turn the halves over and let them rest until cool enough to handle. Use a large spoon to scoop the flesh into a food processor or high-powered blender (I found that I could just pull the skin off). Blend well. Once cooled down, store it in the fridge, covered, for a few days or in an air-tight bag in the freezer for up to a few months.
Recipe from: www.cookieandkate.com