Pumpkin Fettuccine Alfredo

Ingredients

• 1/2 pound (8 ounce s) whole wheat* fettuccine or linguine
• generous tablespoon unsalted butter
• tablespoon flour of choice (whole wheat, all purpose, or gluten-free all-purpose blend will work)
• garlic clove s, pressed or minced
• 1/2 teaspoon finely chopped rosemary, plus more for sprinkling on top (a 3-inch sprig of rosemary should do it)
• cup slow-fat milk
• to4 ounce sgoat cheese, cut into big chunks
• 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

Instructions

1. Bring a big pot of salted water to a boil and cook pasta until al dente (consult directions on package). Drain and set aside.
2. 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.
3. Add in goat cheese, pumpkin, cinnamon, salt and pepper, whisking until smooth and thickened into a sauce.
4. Season generously with additional salt (don’t be shy) and pepper to taste.
5. Add cooked pasta to pan and toss to combine.
6. 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.
7. Leftovers will keep well for up to 4 days. Gently reheat leftovers with a splash of milk.