You don't need to eat out. These ingredients blend so well together it's like 5 star dining! Create your own masterpiece at home!

Ingredients

1 and ½ cups grape tomatoes 
1 Tablespoon olive oil
12 ounces gluten-free fettuccine noodles (I like the brand Barilla)
2 Tablespoons olive oil
1 large leek 
1 cup clear vegetable broth (non-tomato based)
8 ounces canned pumpkin
 2 Tablespoons butter
2 Tablespoons olive oil
3 Tablespoons gluten-free flour blend (I use Namaste')
1 cup thick cashew cream
1/2 cup parmassan cheese
3 ounces goat cheese
1/8 teaspoon nutmeg
1/2 teaspoon sea salt
1/4 teaspoon white pepper
3 Tablespoons butter
2 Tablespoons sage

     Directions Below

Step ONE:

Turn oven on high broil

Set oven rack, second from the bottom

1 and ½ cups grape tomatoes cut length wise, put in bowl

1 Tablespoon olive oil

Add olive oil to tomatoes, give a gentle stir, once olive oil on all tomatoes, place on pan. Place in oven until roasted, about 20 minutes. Watch frequently to prevent burning. Once done, set aside.

Step TWO:

12 ounces gluten-free fettuccine noodles (I like the brand Barilla)

Cook according to package directions.

Step THREE:

2 Tablespoons olive oil

1 large leek, sliced (white part only)

Heat olive oil in a pan to medium heat  Add leek, stir occasionally for about 15 minutes. Careful to prevent browning.

Step FOUR:

1 cup clear vegetable broth (non-tomato based)

8 ounces canned pumpkin

 2 Tablespoons butter

2 Tablespoons olive oil

3 Tablespoons gluten-free flour blend (I use Namaste')

1 cup thick cashew cream

In seperate container mix vegetable broth and pumpkin together until smooth - set aside. Add butter and olive oil to leeks in Step THREE. When butter melted add flour. Slowly add vegetable broth and pumpkin mixture stirring constantly until thickened. Remove from heat. Get out your immersion blender (or electric hand mixer*). Blend until smooth and creamy. Return to medium heat.

Step FIVE:

1/2 cup parmassan cheese, grated

3 ounces goat cheese

1/8 teaspoon nutmeg

1/2 teaspoon sea salt

1/4 teaspoon white pepper

Add cheese and spices to Step FOUR.

Once melted, put on top of your favorite gluten-free fettuccine .

Step SIX:

3 Tablespoons butter

2 Tablespoons sage, diced

Melt butter in small sauce pan over medium heat. Cook until browned being careful not to burn it. This usually takes about 10 minutes. Once browned, add sage and stir. It will now become candy in your mouth!

Serve 2 teaspoons brown butter sage on top of alfredo.

Serve 2-3 Tablespoons roasted tomatoes on top of alfredo

Get out the candles and wine. Enjoy!

*If using electric hand mixer, it may not turn out as creamy. My advice is to buy an immersion blender. You won't regret it!