Night Owl Pumpkin Goat Cheese Fettuccine Alfredo


  • 1 lbs pasta
  • 1 tablespoon unsalted butter
  • 4 clove garlic, minced
  • 1 tablespoon fresh sage, minced
  • ½ cup Night Owl Pumpkin Ale
  • ½ cup pumpkin puree
  • ½ cup heavy cream
  • ½ cup Parmigiano-Reggiano cheese, grated with a microplane
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 ounces goat cheese, crumbled


  1. Cook pasta according to package directions, drain and set aside.
  2. Melt the butter in a large, deep skillet. Add the garlic and sage, cooking until just fragrant, about 30 seconds. Stir in the beer.
  3. Add the pumpkin puree, heavy cream, grated Parmigiano-Reggiano, salt and pepper stir until well combined.
  4. Add the pasta, stir until pasta is well coated.
  5. Portion into bowls, top with goat cheese.