Baked Pumpkin Fettuccine Alfredo
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 to 6
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Course
Main Course
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Cuisine
American
Baked Pumpkin Fettuccine Alfredo
Description
This recipe integrates whole wheat fettuccine pasta with a rich sauce made by forming a roux of butter and flour, cooked with garlic, then blended with milk, mascarpone, Parmesan cheese, pumpkin puree, fresh chopped sage, salt, pepper, and pumpkin pie spice. The result is a thick, smooth sauce that brings savory and subtly spiced pumpkin flavor to the classic Alfredo base. The coated pasta is placed in a baking dish, topped with grated fontina cheese and breadcrumbs, then baked to produce a lightly browned, bubbly crust.
Fried sage leaves in olive oil accompany the baked pasta, lending a crisp texture and enhanced herbal aroma that complements the creamy, slightly spiced sauce. The dish provides a comforting, seasonal alternative for pasta lovers.
This preparation can be reheated with some added liquid to restore creaminess, and slight adjustments in stock or milk may be needed for reheating to maintain the sauce's texture.
Ingredients
- 1 pound whole wheat fettuccine
- 2 tablespoons butter unsalted
- 2 tablespoons flour
- 2 garlic minced, cloves
- 4 cups milk low-fat
- 2 tablespoons mascarpone cheese
- 1 cup Parmesan Cheese freshly grated
- 3/4 cups pumpkin puree
- 1 tablespoons sage freshly chopped leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon pumpkin pie spice
- fontina cheese freshly grated for topping
- fine breadcrumbs for sprinkling
fried sage
- 10-15 sage fresh leaves
- 2-3 tablespoons olive oil
Instructions
- Preheat oven to 350 degrees F. Boil water and prepare pasta according to directions, shaving 1-2 minutes off of cooking time. I cooked my fettuccine for 6 minutes.
- Heat a large saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir to create a roux, until bubbly and golden, about 4-5 minutes. Add garlic and cook for 30 seconds. Add in milk, stirring constantly and increasing heat a little bit until it begins to bubble and thicken, about 5-6 minutes. Add in mascarpone, parmesan, pumpkin, sage, salt, pepper and pumpkin pie spice, mixing well until smooth and combined and thickened into a sauce.
- Spray a baking dish (mine was 7×11) with nonstick spray and add pasta to the dish. Pour sauce over top and toss well with kitchen tongs to coat. Add some grated fontina on top and a sprinkling of bread crumbs. Bake for 15-20 minutes, until bubbly and slightly golden.
- While pasta is baking, heat a small saucepan over medium heat and add olive oil. Once hot, add sage leaves 4-5 at a time and fry for about 30 seconds. Remove and place on a paper towel.
- Serve pasta immediately and top with sage leaves.
Notes
- Reheat with added milk or liquid to restore creaminess typical of Alfredo sauce.
User Reviews
Overall Rating
5
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