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pumpkin fettuccine alfredo recipe

Written on Monday, August 15, 2016 | 12:07:00 PM

Serves : - 8

Ingredients : 
- 1 lb (455 g) fettuccine pasta (preferably fresh, but dried will work)
- 1 cup (200 g) raw cashews, soaked in water for at least 1 hour
- 2 tbsp (30 ml) fresh lemon juice
- 1 cup (240 ml) soy or other non-dairy milk
- ¾ tsp salt, plus more to taste
- ¼ tsp white pepper, plus more to taste (see note)
- 1 tsp dried sage
- ⅛ tsp nutmeg, freshly ground
- ½ cup (110 g) canned pumpkin

Preparation Method :
1) Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Drain, reserving 1 cup (237 ml) of the cooking water.

2) While the pasta is cooking, make the sauce. In a high-powered blender or food processor, combine the cashews, lemon juice, non-dairy milk, salt and pepper, and blend until very smooth. Depending on the strength of your blender, this could take anywhere from 1–3 minutes.

3) Add in the dried sage, freshly ground nutmeg and canned pumpkin. Blend for another minute, until combined, then season to taste with more salt and pepper, if needed. Just before serving, toss the sauce with the hot noodles. If sauce is too thick, thin with reserved pasta water.

NOTE: Whenever I make cream sauces like this, I use white pepper instead of black so it doesn’t show against the pale-colored sauce. If you already have white pepper in your pantry, use it here. If you don’t, no need to rush out and get it. Freshly ground black pepper will work just fine.


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