Monday, November 4, 2013

Pumpkin Goat Cheese Alfredo with Fried Sage

The local grocery stores are starting to look more and more like Thanksgiving and Christmas, and Halloween is just a thing of the past. But before I give up my right to spooky treats and welcome stuffing and pie recipes, I have got to get my last few fixes of pumpkin. This pumpkin pasta being case in point. It's got goat cheese in it, so you know it's good, plus the fried sage really adds another dimension to the meal. If you want to make this a little more hearty, feel free to add some chopped chicken.

Pumpkin Goat Cheese Alfredo with Fried Sage

  • 6 oz. pasta
  • 1 tbsp. butter
  • 1 clove garlic, minced
  • 1 cup milk (or heavy cream)
  • 1/2 cup pumpkin puree
  • 4 oz. goat cheese
  • 1/4 cup parmigiano reggiano, grated
  • 1 tbsp. fresh sage, thinly sliced
  • 1/4 tsp. pumpkin pie spice
  • salt and pepper to taste
  • 1 tbsp. butter
  • handful fresh sage leaves
Cook the pasta as directed on the box directions.

Melt the butter in a large pan over medium heat. Add the garlic and cook until fragrant, about a minute. 

Add the cream, pumpkin puree, goat cheese, Parmesan, sliced sage, and pumpkin pie spice. 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 cooked pasta noodles. Garnish with more Parmesan cheese and crispy fried sage.

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