Vegan Pumpkin Fettuccine Alfredo With Sage & Mushrooms

Y’all best not be tuckered out from all them pumpkin recipes floatin’ ’round the ol’ internet these days, ’cause I ain’t ready to let ’em go just yet.

Here’s your most beloved Fettuccine Alfredo, but with a fall-time twist. That pasta there is tossed up in a creamy pumpkin sauce, filled to the brim with fresh sage and a hearty splash of white wine. It’s all topped off with garlic mushrooms and toasted pumpkin seeds.

It’s rich as a Texas oil tycoon, fragrant as a magnolia in bloom, and satisfying as mama’s home cookin’! And it’s all vegan, yep that’s right!

Just perfect for them cozy nights spent indoors!

Ya’ll can find me on Twitter now! Gallop on over to My Vibrant Kitchen on Twitter and follow me for my latest creations plus all the ridiculously delicious vegan recipes by my favorite food bloggers.

If you try this recipe at your own homestead, be sure to tag your photo #myvibrantkitchen on Instagram. I love peepin’ at all your beautiful re-creations.

And don’t you forget to sign up for My Vibrant Kitchen’s newsletter so y’all can get the latest recipes, vegan lifestyle tips and travel diaries straight into your inbox.

Vegan Pumpkin Fettuccine Alfredo With Sage & Mushrooms Recipe

Vegan Pumpkin Fettuccine Alfredo With Sage & Mushrooms

Preparation Time

10 minutes

Cooking Time

20 minutes

Total Time

30 minutes


Serves 4 people


  • 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


  1. In a pot of salted boiling water, cook the fettuccine according to the package instructions until al dente, then drain the pasta.
  2. Dice the onion, mince the garlic cloves and cut the mushrooms into slices.
  3. Melt the margarine in a big non-stick frying pan and add the onion, garlic and mushrooms. Sauté until fragrant.
  4. Roughly chop the sage leaves and add them to the frying pan. Let everything fry for another 30 seconds then stir in the flour.
  5. 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.
  6. Add the salt, nutmeg, black pepper and lemon juice and let it cook for 5 more minutes.
  7. Lastly add the white wine and nutritional yeast and add more salt and pepper to taste.
  8. Turn down the heat and toss the pasta in the sauce.
  9. Meanwhile toast the pumpkin seeds in a small frying pan and sprinkle on top after serving the pasta. Enjoy!

I have a host of other flavorful and nutritious recipes you can try.

You can whip up a hearty meal using my Vegan Spiced Lentil Burgers recipe, packed full of protein and warming spices, it’s perfect for those cold winter nights.

If you’re after something spicy and fragrant, then my Spicy Lemongrass Infused Ginger Coconut Soup With Crispy Tofu recipe will hit the spot – The aroma itself is enough to transport you to Southeast Asia!

However, who said pizza can’t be healthy? Try my Vegan Pesto Pizza With Green Winter Vegetables recipe for a guilt-free indulgence that doesn’t compromise on taste.

Lastly, if you’re looking for something truly unique, my Vegan Purple Cream Of Mushroom Soup With Wild Black Rice recipe provides an intriguing twist on a classic comfort food. Enjoy exploring these recipes as much as I enjoyed creating them!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top