I hope you guys are not sick and tired of all those pumpkin recipes floating around the world wide web at the moment cause I’m not ready to give them up just yet.
This is your all time favourite Fettuccine Alfredo with an autumnal twist. The pasta is tossed in a creamy pumpkin sauce infused with fresh sage and a generous splash of white wine all topped off with garlic mushrooms and toasted pumpkin seeds.
It’s rich, fragrant and utterly satisfying! And all vegan of course.
Perfect for a cozy night in!
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- 400 g fettuccine
- 1 onion
- 2 garlic cloves
- 4 Tbsp margarine
- 250 g fresh mushrooms
- 1 handful of fresh sage (10-15 leaves)
- 2 Tbsp plain white flour
- 450 ml unsweetened soy milk
- 150 ml soy cream
- 400 g pumpkin puree
- 1½ tsp salt
- ½ tsp nutmeg
- ¼ tsp black pepper
- ½ lemon, juice of
- 200 ml white wine
- 4 Tbsp nutritional yeast (optional)
- Pepper & salt to taste
- 50 g pumpkin seeds
- In a pot of salted boiling water, cook the fettuccine according to the package instructions until al dente, then drain the pasta.
- Dice the onion, mince the garlic cloves and cut the mushrooms into slices.
- Melt the margarine in a big non-stick frying pan and add the onion, garlic and mushrooms. Sauté until fragrant.
- Roughly chop the sage leaves and add them to the frying pan. Let everything fry for another 30 seconds then stir in the flour.
- Once everything is combined and the margarine and flour has formed a soft paste add the soy milk, soy cream and pumpkin puree and stir frequently until the sauce starts thickening.
- Add the salt, nutmeg, black pepper and lemon juice and let it cook for 5 more minutes.
- Lastly add the white wine and nutritional yeast and add more salt and pepper to taste.
- Turn down the heat and toss the pasta in the sauce.
- Meanwhile toast the pumpkin seeds in a small frying pan and sprinkle on top after serving the pasta. Enjoy!