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.
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.
Nutrition
Serving: 1servingCalories: 656kcalCarbohydrates: 96gProtein: 24gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 95mgSodium: 59mgPotassium: 657mgFiber: 6gSugar: 7gVitamin A: 5141IUVitamin C: 9mgCalcium: 163mgIron: 5mg