02 Oct Fettuccine Pumpkin Alfredo
Fettuccine Pumpkin Alfredo with Roasted Delicata Squash and Crispy Sage
Prep Time: less than five minutes
Cook Time: 35-40 minutes
Active Cook Time: about ten minutes
1/3 cup raw cashews
2/3 cup unsweetened almond milk
2/3 cup pumpkin puree
1.5 tbs nutritional yeast
Several cracks of pink salt
Several dashes of garlic powder
One small-medium yellow onion, roasted
Oil from the crispy sage or 1 tbs extra virgin olive oil
About 1/4 tsp fresh grated nutmeg
One delicata squash
1 tbs olive oil
a few dashes garlic powder
Crispy Sage (optional)
5-6 sage leaves, rinsed and patted dry with a kitchen towel
1 tbs extra virgin olive oil
1/4 cup raw cashews
2 tsp nutritional yeast
several cracks of pink salt
a few shakes of garlic powder
Your favorite fettuccine. I use brown rice pad thai noodles.
Preheat your oven to 400 degrees F. Cut squash lengthwise and scrape out the seeds with a spoon. Slice into 1/4″ half moon pieces and toss into a mixing bowl with oil and garlic powder. Peel and slice onion into quarters and add to the bowl. Toss or stir until everything is coated. Empty onto a parchment lined baking sheet and separate the pieces so they aren’t overlapping or touching. Bake for 35-40 minutes or until the squash is turning golden brown around the edges.
After the squash has cooked for about twenty minutes get your water on the stove for the pasta. Next, combine all ingredients for the sauce, except the onion, into a blender and blend until smooth. Pour into a sauce pan on medium and bring to a simmer. Do not boil. Cover and reduce to low, to keep warm. When the onions and squash are finished add the sauce and onion back together in the blender and blend until smooth.
In a small frying pan add oil on medium high. When oil is hot and loose in the pan add sage. Turn after about a minute. This won’t take long so don’t walk away. After about another minute pull the sage out with tongs and place on a paper towel to absorb extra oil and cool down.
Put the pasta into your boiling water. Cook according to package instructions.
Into a food processor add the ingredients for your parmesan and process and pulse until you reach a powdery grated consistency. It doesn’t have to be perfect and if you have a few bigger pieces it’ll add a nice texture to your dish. (This recipe is inspired by the one from Minimalist Baker)
Into a big pasta bowl pour about a cup of sauce and then add your hot pasta and toss. Add sauce and keep tossing until pasta is all coated and separated nicely. Top with squash, then parmesan, then crumble up your sage on top.
Serve and enjoy!!