Pumpkin Fettuccine Alfredo with Fried Sage and Capers
All the creamy goodness you love in an Alfredo pasta made lighter by substituting traditional dairy with lighter, plant-based ingredients.
Pumpkin Fettuccine Alfredo with Fried Sage and Capers
Ingredients
- 12 oz. fettuccine pasta
- 2 Tablespoons olive oil
- 1/4 cup fresh sage, divided
- 2 Tablespoons capers, drained
- 1 medium shallot
- 1 - 15oz. can pumpkin
- 2 cups coconut milk
- 1/2 cup cashews
- herbed seasoning salt
Instructions
- Prepare pasta according to package directions, reserving 1 cup of the water. Drain and rinse with cold water. Set aside.
- Heat olive oil in a small skillet over medium high heat. Add sage and capers and cook until sage is crisp, 30 seconds or so. Remove sage and capers and place on a paper towel; sprinkle with salt.
- In the now empty pot used to cook the pasta, melt butter over medium high heat.
- Add shallot and cook, stirring frequently, until soft and fragrant, 3-4 minutes.
- Add pumpkin, coconut milk, cashews, 1/2 of the fried sage leaves, crumbled, and the reserved 1 cup pasta water. Bring to a boil, then reduce heat to simmer 5 minutes.
- Use an immersion blender to blend the sauce until smooth. Adjust seasoning to taste with the herbed salt.
- Add fettuccine to the sauce and toss to coat. Heat through and serve warm topped with the remaining fried sage leaves and capers.
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Adapted from Purple Carrot.
omg! That looks so good. I love fettuccine alfredo!
This sounds so fantastic! And I LOVE capers – never thought of putting them on pasta before!
Thank you! I love the briny touch they add to this pasta. 🙂
I love fettuccine alfredo!! This sounds so good!
Me too! Thank you! 🙂
If I’m not wrong then this looks like a vegan pasta. If so then I would love to try this at home, I guess that would be only thing which I try myself rather than my mum ?
You are correct, it is vegan! 🙂
This Pumpkin Fettuccine Alfredo looks so tasty. This pasta dish is good for me to make because it won’t bother my GERD. Also, it is perfect to make it for this Fall season. 🙂
Yes, definitely a fall favorite!
I have never heard of pumpkin in a pasta sauce before!?! I am so excited to try this delicious recipe! I am ready for a carb overload!
Haha, yes!! #ieatcarbs
Pumpkin fettuccine sounds great! I would have never thought to add pumpkin flavor with alfredo so thank you for this post, I’ll have to give it a try during the weekend!
Yummy lovely dish I did a similar recipe last yea and was a hit the combo with the pumpkin and the fettuccini pasta is genius
Awesome! Isn’t it fantastic?!
It looks so attempting. Always love the pumpkin. Thanks for the recipe
Thanks! Enjoy!
My mouth is watering! Your pumpkin fettuccine alfredo with fried sage and capers looks and sounds delicious. Thanks for the recipe.
Thank you! I hope you enjoy it! 🙂
Wow. This sounds so interesting. I am a huge fan of pumpkin but never thought of this combo.
The fried sage and capers really put it over the top!
wow! the combination of pumpkin, coconut milk and cashews sounds amazing!! will be trying this!
Thank you! It is amazing! 🙂
This sounds delicious. My family loves pasta so they will definitely enjoy this recipe.
Pasta is definitely a crowd pleaser!
Yuumm this looks amazing! I am adding this to my list of dinners this week. Can’t get enough of pasta!
Thanks! We love the fall flavor!
Wow, this looks super good! What a fun and yummy recipe!
Thanks so much!