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Mansfield Magazine

Recipe: Fettuccini with Pumpkin Sauce and Goats Cheese

Nov 20, 2015 03:21PM ● By Kevin
Here's a fall-inspired recipe from Cafe Sicilia - Arlington, TX. Enjoy!


2 cups pumpkin puree

1 1/2  cups chicken broth (or vegetable broth)

1/2 cup heavy cream

4 Tbsp unsalted butter

4 Tbsp minced shallots

2 tsp minced garlic

4 Tbsp chopped fresh sage

1/2 tsp red pepper flakes ( or to taste)

salt & pepper to taste

5 oz crumbled goats cheese, divided

1/2 cup toasted and chopped hazelnuts  (or toasted pine nuts)

4 Tbsp chopped fresh flat leaf parsley

12 oz dry fettuccini pasta


Cook the pasta according to the package directions and drain, reserving 1 cup of pasta water. Melt the butter over medium-high heat. Stir in the shallots and  cook until translucent. Add the red pepper flakes.  Stir in the pumpkin puree and the broth. When the sauce is well blended add the heavy cream, half of the goats cheese and sage. If necessary thin the sauce by adding the pasta water a little at a time. Season to taste. Pour the sauce over the pasta and toss gently. Divide among four serving plates. Garnish with remaining  goats cheese, nuts and parsley. Serve immediately.

Buon Appetito!

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