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pumpkin fettuccini

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pumpkin fettuccini

Vegan Pumpkin Fettuccine Alfredo

  • Author: Alex Caspero
  • 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.


  • Author: Alex Caspero
  • 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
  • Author: Alex Caspero
  • 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

  1. 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.
  2. In a high powered blender or food processor, combine the cashews, lemon juice, non-dairy milk and blend until smooth, about 3 minutes.
  3. Add in the dried sage, fresh ground nutmeg and canned pumpkin. Blend for another minute, until combined.
  4. JUST before serving, add the pasta to the noodles. Thin with reserved pasta water if needed. Serve immediately.

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