Pumpkin Fettuccine Recipe

Ingredients

1 liberal tablespoon unsalted margarine

1 teaspoon rosemary

2 mugs  milk

5 ounces cheddar

1 mug pumpkin concentrate

squeeze red pepper pieces

2 teaspoon ocean salt

dark pepper

Parmesan cheddar for garnish

Instructions

Heat a huge pot of salted water to the point of boiling and cook pasta until still somewhat firm. Empty and put aside.

Heat a 10 to 12-inch pot over medium hotness and include margarine. When sizzling, speed in flour and blend to make a roux, until bubbly and brilliant, around 3 minutes. Include drain, rosemary and red pepper pieces. Mix continually and expand the hotness a tad bit for 7 minutes

Include goat cheddar, pumpkin, cinnamon, salt and pepper, speeding until smooth and thickened into a sauce. Add cooked pasta to skillet and throw to join. Add toppings/ garnish and serve!