Vegan Pumpkin Fettuccine Alfredo
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: stove top
- Cuisine: American, Italian
- Diet: Vegan
Description
Vegan Pumpkin Fettuccine! Yes, alfredo sauce can be healthy! Made with a secret ingredient, this sauce is creamy, slightly sweet with a hint of nutmeg and sage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: stove top
- Cuisine: American, Italian
- Diet: Vegan
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: stove top
- Cuisine: American, Italian
- Diet: Vegan
Scale
Ingredients
- 1 lb. fettuccine pasta
- 1 cup raw cashews, soaked in water for at least 1 hour
- 2 tbsp. lemon juice
- 1 cup non-dairy milk, I used soy milk
- 1 tsp. dried sage
- 1/4 tsp. fresh ground nutmeg
- 1/2 cup canned pumpkin
Instructions
- Bring a lot pot of salted water to a boil. Add the noodles and cook until al dente. Drain, reserving 1 cup of the cooking water.
- In a high powered blender or food processor, combine the cashews, lemon juice, non-dairy milk and blend until smooth, about 3 minutes.
- Add in the dried sage, fresh ground nutmeg and canned pumpkin. Blend for another minute, until combined.
- JUST before serving, add the pasta to the noodles. Thin with reserved pasta water if needed. Serve immediately.
Find it online: https://www.delishknowledge.com/pumpkin-fettuccini/
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