Ingredients:
1 pound whole wheat/whole grain fettuccine
2 tablespoons unsalted butter
2 tablespoons flour
2 garlic cloves, minced
4 cups low-fat milk
2 tablespoons mascarpone cheese
1 cup freshly grated parmesan cheese
3/4 cups pumpkin puree
1 tablespoons freshly chopped sage leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon pumpkin pie spice
freshly grated fontina cheese for topping
fine breadcrumbs for sprinkling
fried sage
10-15 fresh sage 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.