Ingredients

The following ingredients have 2 Servings
  • 1/2 pound (8 ounces) whole wheat* fettuccine or linguine
  • 1 generous tablespoon unsalted butter
  • 1 tablespoon flour of choice (whole wheat, all purpose, or gluten-free all-purpose blend will work)
  • 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 to 4 ounces goat cheese, cut into big chunks
  • 1 cup pumpkin puree**
  • Pinch of red pepper flakes
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • Freshly ground black pepper
  • Shaved Parmesan cheese, for topping

Instruction

  • Bring a big pot of salted water to a boil and cook pasta until al dente (consult directions on package). Drain and set aside.
  • Heat a 10 to 12-inch saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir to create a roux, until bubbly 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 goat cheese, pumpkin, cinnamon, salt and pepper, whisking until smooth and thickened into a sauce. Season generously with additional salt (don’t be shy) 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 (necessary), red pepper flakes (optional, if you like spice like me) and Parmesan shavings.
  • Leftovers will keep well for up to 4 days. Gently reheat leftovers with a splash of milk.