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Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage


February 21, 2017

A quick and easy creamy goat cheese pumpkin alfredo with crispy fried sage.

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 2


6 oz. fettucine (gluten free for gluten free)

1 tbsp butter

1 clove garlic, chopped

1 cup heavy cream or milk

1/2 cup pumpkin puree

4 oz. goat cheese

1/4 cup parmigiano reggiano (parmesan), grated

1 tbsp sage, sliced thinly

1/4 tsp pumpkin pie spice

salt & pepper to taste

1 tbsp butter

1 handful sage leaves


1Cook the pasta as directed on the package.

2Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.

3Add the cream, pumpkin puree, goat cheese, parmesan, sage and pumpkin pie spice and simmer until the cheese has melted.

4Remove from heat and season with salt and pepper.

5Melt the butter in a pan over medium heat, let it turn a light brown, add the sage and fry until crispy.

6Serve hot over the pasta garnished with more parmesan and crispy fried sage.

7Note: If you use milk rather than cream, do not bring it to a boil as it will curdle into little white bits rather than blending in.

8Option: Replace the goat cheese with a mild blue cheese like gorgonzola dolce.

9Option: Add Sauteed mushrooms.