1 pound fettuccini
2 tablespoons olive oil
2 cups slice yellow onion
1/4 cup minced shallot
1 1/2 cups canned pumpkin
1 (14 ounce) can chicken broth
3 teaspoons chopped fresh thyme
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups shredded smoked Gouda cheese,divided
2 cups shredded Parmesan cheese, divided
Garnish: fresh thyme
1. In a large stock pot, bring 4 quarts salted water to a boil over high heat.
Add fettucini, and cook according to package. Drain well.
2. In a large nonstick skillet, heat olive oil over medium heat. Add
yellow onion and shallot. Cook, stirring frequently, for 5 -7 minutes,
or until onion is translucent.
3. Add pumpkin to pan, stirring to combine. Add chicken broth, thyme,
bay leaves, salt, and pepper, stir again. Simmer for 7-10
minutes, stirring frequently , or until sauce is thickened. Add 1 1/2
cups Gouda, 1 1/2 cups Parmesan, and pasta, stirring gently.
Remove bay leaves. Top with remaining 1/2 cup Gouda, 1/2 cup
Parmesan. Garnish with thyme leaves, if desired.