My next new pumpkin recipe of the season is a super quick, easy and tasty creamy pumpkin alfredo pasta! The pumpkin sauce for this pasta is loosely based on an alfredo sauce which is typically made with butter and melted cheese, usually parmesan, and it also commonly contains cream. This sauce starts out with the butter and a touch of garlic and then moves on to the cream and parmesan along with some pumpkin puree. Instead of using the parmesan as the primary cheese flavour I cut back on it and went with a tangy goat cheese which pairs particularly well with the sweet pumpkin puree. The sauce is finished off with some sage and a hint of pumpkin pie spice to tingle the senses and the pasta topped with some irresistible crispy fried sage.
This pumpkin goat cheese alfredo does not require a lot of pumpkin puree so it is perfect if you had a bit left over and since it comes together in less time than it takes to cook the pasta it is a great weeknight meal but it is also special enough to impress guests!
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