½ pound (8 ounces) whole wheat fettuccine
1 tablespoon unsalted butter
1 tablespoon flour
2 garlic cloves (minced)
2 cups low-fat organic milk
2 ounces goat cheese cut into thick chunks
1 cup pumpkin puree
1 teaspoon plain Latta Kefir
pinch red pepper flakes
⅛ teaspoon ground cinnamon
¼ teaspoon sea salt
freshly ground black pepper
shaved Parmesan cheese (optional)
chopped parsley (optional)

Bring a big pot of salted water to a boil and cook pasta until al dente. Drain and set aside.

Heat a 10 to 12-inch saucepan over medium heat and add butter. Once it simmers, whisk in flour and stir to create a roux, until bubbly and golden, about 2 minutes. Add garlic and cook for 15 seconds. Add in milk, Latta Kefir, rosemary and red pepper flakes. Stir constantly and increase the heat a little if necessary, until the mixture begins to bubble and thicken, about 3-5 minutes.

Next, add in goat cheese, pumpkin, cinnamon, salt and pepper, whisking until smooth and thickened into a sauce. Season with additional salt and pepper to taste. Add cooked pasta to pan and toss to combine. Remove from heat and serve as soon as possible. Top each serving with a sprinkle of finely chopped parsely, red pepper flakes and Parmesan shavings.

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