Sunday, November 2, 2014

Pumpkin Goat Cheese Fettucine

This is a delicious, creamy, and rich fall dish.  It's very decadent and flavorful.  I loved it.  It's also perfect for using up that small amount of pumpkin puree (1/2 cup) that you may have leftover when making another pumpkin dish.  I made my own pumpkin puree out of a small sugar pumpkin this year.  I used most for pumpkin bread but had a small amount leftover, which was just right for this recipe!  I also have a ton of fresh sage growing in my yard so I finally got to use some of that.

Pumpkin Goat Cheese Fettucine
adapted from Closet Cooking

6 ounces pasta
1 tablespoon butter
1 clove garlic, chopped
1 cup heavy cream or milk
1/2 cup pumpkin puree
4 ounces goat cheese
1/4 cup parmigiano reggiano (parmesan), grated
1 tablespoon fresh sage, sliced thinly
1/4 teaspoon pumpkin pie spice (or just a dash)
salt and pepper to taste
1 tablespoon butter
1 handful fresh sage leaves

1.  Cook the pasta as directed on the package and drain.  While pasta is boiling, melt the butter in a skillet 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.

2.  Melt the butter in a small pan or skillet over medium heat, let it turn a light brown, add the sage and fry until crispy.  

3.  Serve the sauce, hot over the pasta garnished with more parmesan and the crispy fried sage.
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