Vegan Pumpkin Fettuccine Alfredo
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. You will never go back to regular alfredo sauce again! This post was originally shared November, 2012.
Who doesn’t love fettuccine alfredo? Growing up, it was my favorite thing to order at our local Italian restaurant — and you better believe I ate the entire plate, even at 12 years old. Creamy, buttery pasta!? What could be better.
This vegan pumpkin fettuccine alfredo was one of the first vegan pasta recipes I ever shared– almost 8 years ago! I was experimenting with cashew-based sauces and I clearly remember calling BL from my little Stockton apartment and saying, “Come over! You’ve got to try what I just made.“
Before cashew sauces took over the plant-based internet, this was still a huge ‘aha’ moment for me. Adding in pumpkin, sage and nutmeg, I was able to transform that silky, creamy sauce into the perfect fall meal.
As I was going through my blog photos over the weekend, I stumbled upon this recipe and wanted to reshare it with you. That happens when you have over a thousand recipes; some of my favorites get lost through the cracks and resharing them allows me to gently remind you that yes, this is one worth making.
If you’re new to plant-based cooking, this is a simple recipe to get your cooking feet wet with.
How to Make Vegan Fettuccine Alfredo
Haven’t cooked with cashews before? No problem. Get ready to be blown-away by the creamy, silky sauce that pureed cashews become.
I highly recommend soaking the cashews before pureeing as this will allow your sauce to be extra creamy, without any grit. If you don’t have time, simply pour boiling water over the cashews and allow them to soak for ~15 minutes while you prep the rest of the recipes.
Hope you love this vegan pumpkin fettuccine alfredo as much as we do! If you make it, make sure to come back and leave a comment and rate it! Seeing you make my recipes makes my day and your feedback helps other readers.
Vegan Pumpkin Fettuccine Alfredo
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.