Cauliflower pumpkin fettuccine alfredo

Creamy cauliflower pumpkin fettuccine alfredo recipe! A healthier, savory pumpkin alfredo pasta that tastes rich and delicious.

Course dinner, entree, pasta

Cuisine American

Keyword fall, pasta, vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 450kcal

18 ounces fresh fettuccine noodles
2 tablespoon butter
1 cup diced yellow onion (about ½ of a medium)
2-3 cups cauliflower florets (about ½ of a medium head)
½ tablespoon minced garlic (about 1-2 cloves)
1 ½ cups vegetable stock
2 whole fresh sage leaves
2 whole fresh thyme stalks
1 ½ cups pumpkin puree (canned or homemade)
½ cup whole milk
½ cup water
½ cup finely grated parmesan cheese plus more for serving *vegetarian parmesan for vegetarian
salt and pepper
fresh parsley and chopped toasted pecans for topping

Cook the pasta according to package directions. Strain and set aside, reserving ½ cup of the cooking liquid.
Meanwhile, heat a large skillet over medium heat. Melt the butter and add the onion. Saute until softened, about 5 minutes. Add the cauliflower and saute until starting to soften, about 5 minutes. Add the garlic and saute until fragrant, about 2 minutes.
Add the vegetable stock and deglaze the skillet. Stir in the sage and the thyme leaves. Increase the heat to high and bring to a boil. Reduce heat and simmer until cauliflower is very tender, about 15 minutes. Remove the sage leaves and thyme stalks.
Puree using a blender or immersion blender. If blended in a blender, return the sauce to the pan to reheat. Stir in the pumpkin, milk, water, and cheese. Taste and season with salt and pepper. You will need a LOT of salt and pepper. Add the pasta to the sauce and toss to combine. Add a bit of the reserved pasta water as needed to make it as creamy as you'd like.
To serve, top with fresh parsley, chopped toasted pecans and more parmesan cheese. Enjoy!