This is comfort food overload. All the flavors of fall unite in this fettuccine alfredo recipe. Think: goat cheese, pumpkin, Parmesan, and warm spices. Recipe and image via Cookie and Kate.
Ingredients:
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 goat cheese cheese, cut into big chunks
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
For preparation instructions, click here.
