I am a sucker for goat cheese, pumpkin, and sage. I found a recipe that combines all three things. We tried it. Amazing taste, with just a few tweaks. First, I hate having a heavy meal where I feel like I ate a brick a few hours later. There are three things I would change about this recipe:
- Use spaghetti or a small round pasta (such as a Campanelle) in place of the Fettuccine. The Fettuccine is too thick and heavy that it makes you dread continuing. When I eat pasta I want to crave it and ask Chris if there is more. Next time we make this recipe it will be with a lighter pasta.
- The sauce was too thick, so make it a bit more liquid by adding more heavy cream. Trust me on this.
- Last thing. Forget the last step to add the fried sage. It didn’t do anything for me. There is already sage cooked into the sauce. The extra on top is not needed.
This recipe is not hard. Chris said it takes just as long to boil the pasta as it does to put the sauce together. 15 minutes max (just as the recipe says).
Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage [Closet Cooking]
Prep Time: 5 minutes Cook Time: 10 minutes
Total Time: 15 minutes Servings: 2
A quick and easy creamy goat cheese pumpkin alfredo with crispy fried sage.
6 ounces pasta
1 tablespoon butter
1 clove garlic, chopped
1 cup heavy cream
1/2 cup pumpkin puree
4 ounces goat cheese
1/4 cup parmigiano reggiano (parmesan), grated
1 tablespoon sage, sliced thinly
1/4 teaspoon pumpkin pie spice
salt and pepper to taste
1 tablespoon butter
1 handful sage leaves
- Cook the pasta as directed on the package.
- Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.
- Add the cream, pumpkin puree, goat cheese, parmesan, sage and pumpkin pie spice and simmer until the cheese has melted.
- Remove from heat and season with salt and pepper.
- Melt the butter in a pan over medium heat, let it turn a light brown, add the sage and fry until crispy.
- Serve hot over the pasta garnished with more parmesan and crispy fried sage.