Ingredients
½lbwhole wheat fettuccine,or linguine
1tbspunsalted butter
1tbspflour,whole wheat, all purpose, or gluten-free all-purpose blend will work
2garlic cloves,pressed or minced
½tsprosemary,finely chopped, plus more for toppings
2cupslow-fat milk
3ozgoat cheese,cut into big chunks
1cuppumpkin puree
pinchred pepper flakes
⅛tspground cinnamon
¼tspsea salt
freshly ground black pepper
Parmesan cheese,shaved, for topping
Preparation
Bring a big pot of salted water to a boil and cook pasta until al dente. 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 for about 3 minutes, until bubbly and golden. 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, for about 5-6 minutes until the mixture begins to bubble and thicken.
Add in 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, and Parmesan cheese shavings.
