Pumpkin Fettuccine with Gouda Cheese Sauce

To start of the month of October, I wanted to cook something festive.  Last weekend at the farmers market I picked up some pumpkin spice fettuccine, so I decided to give it a try.  The pasta can also be purchased online. It has a light pumpkin flavor and seems like it could be pretty versatile.  I paired mine with a Gouda cheese sauce, corn bread, and green beans.  I will certainly be picking up some more this weekend.

 

 Pumpkin Fettuccine with Gouda Cheese Sauce


Ingredients:

• 1lb Pumpkin spice fettuccine
• 2 cups milk, heated,
• 1/4 onion
• 2 cloves garlic
• 3 sage leaves
• Salt and pepper, to taste
• 3 Tbs. unsalted butter
• 3 Tbs. all-purpose flour
• 1 1/2 cups Gouda cheese, shredded

 

 

Directions:

 

1) In a small sauce pot combine milk, onion, garlic and sage. Cook over medium heat until tiny bubbles appear around the edges of the pan and cook for about 5 minutes. Don't let it boil.

 

2)Remove pan from heat and let stand for 10 minutes. Remove and discard onion, garlic and sage leaves. Cover to keep warm.

 

3)In a saucepan over medium heat, melt the butter. Stir in the flour and cook until it is a glue-like consistency.

4)Gradually add the milk, whisking constantly. Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes.

5)Whisk in 1 1/2 cups of shredded Gouda cheese. Cook over low heat, whisking constantly, until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

6) While the cheese is melting, boil a large pot of water for the pasta.  Once the water has reached a rolling boil add the pasta and cook until tender. The pasta only takes about 6 min to cook.

7) You can either mix the pasta and sauce together before serving or serve them separately like I did.

Happy October!