Name: Cauliflower Pumpkin Fettuccine Alfredo
Prep time: 10 min
Cook time: PT-489632H9M53S
Total time: PT-489632H9M53S
Cuisine: Italian-American
Ingredients: 18 ounces fresh fettuccine noodles; 2 tablespoons butter; 1 cup diced yellow onion (about ½ medium onion); 2–3 cups cauliflower florets (about ½ medium head); ½ tablespoon minced garlic (1–2 cloves); 1 ½ cups vegetable stock; 2 whole fresh sage leaves; 2 whole fresh thyme stalks; 1 ½ cups pumpkin puree (canned or homemade); ½ cup whole milk; ½ cup water; ½ cup finely grated Parmesan cheese (vegetarian if desired); Salt and pepper, to taste; Fresh parsley, chopped; Chopped toasted pecans, for topping

Why You’ll Love This Recipe

This pasta dish is rich and creamy without being heavy, thanks to the blend of pumpkin, cauliflower, and a touch of milk. Fresh sage and thyme add aromatic depth, while Parmesan enhances the savory flavor. The addition of toasted pecans provides a delightful crunch, making each bite exciting and well-balanced. It’s an easy way to enjoy a seasonal, vegetarian-friendly meal.

Ingredients

(Tip: Full measurements are listed in the recipe card below.)

18 ounces fresh fettuccine noodles
2 tablespoons butter
1 cup diced yellow onion (about ½ medium onion)
2–3 cups cauliflower florets (about ½ medium head)
½ tablespoon minced garlic (about 1–2 cloves)
1 ½ cups vegetable stock
2 whole fresh sage leaves
2 whole fresh thyme stalks
1 ½ cups pumpkin puree (canned or homemade)
½ cup whole milk
½ cup water
½ cup finely grated Parmesan cheese (use vegetarian Parmesan if desired), plus more for serving
Salt and pepper, to taste
Fresh parsley, chopped
Chopped toasted pecans, for topping

Directions

Cook the fettuccine noodles according to package instructions. Drain and set aside, reserving ½ cup pasta water.
In a large skillet or saucepan, melt butter over medium heat. Add diced onion and sauté until softened, about 4–5 minutes.
Add cauliflower florets and garlic, cooking for 3–4 minutes until slightly tender.
Pour in vegetable stock and add sage leaves and thyme stalks. Bring to a simmer and cook until cauliflower is tender, about 8–10 minutes.
Remove herbs and transfer the cauliflower mixture to a blender or use an immersion blender to puree until smooth.
Return the puree to the skillet and stir in pumpkin puree, milk, and water. Heat gently over medium-low heat until warmed through.
Add grated Parmesan cheese and season with salt and pepper to taste. Stir until the sauce is creamy and smooth.
Toss the cooked fettuccine noodles with the sauce, adding reserved pasta water as needed to reach desired consistency.
Serve topped with fresh parsley, chopped toasted pecans, and extra Parmesan if desired.

Servings and Timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 25–30 minutes
Total time: 35–40 minutes

Variations

Use gluten-free pasta to make the dish gluten-free.
Swap cauliflower with white beans or cashews for an extra creamy sauce.
Add sautéed mushrooms, spinach, or roasted butternut squash for added texture and flavor.
Replace whole milk with a plant-based alternative for a vegan version (use vegan Parmesan as well).
Sprinkle with chili flakes for a touch of heat.

Storage/Reheating

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk or water to loosen the sauce if needed.

FAQs

Can I use canned fettuccine or dried pasta?

Yes, just adjust cooking time according to the package instructions.

Can I make this sauce ahead of time?

Yes, you can make the pumpkin-cauliflower puree ahead and store it in the fridge for up to 2 days before combining with pasta.

Is this dish vegetarian?

Yes, this recipe is naturally vegetarian. Use vegetarian Parmesan to ensure it’s fully vegetarian-friendly.

How do I make it nut-free?

Simply omit the toasted pecans from the topping.

Can I make this vegan?

Yes, substitute milk with a plant-based milk (like almond or oat) and Parmesan with a vegan alternative.

Conclusion

Cauliflower Pumpkin Fettuccine Alfredo is a creamy, comforting, and nutritious pasta dish perfect for autumn or any time you crave a hearty, flavorful meal. With a rich pumpkin-cauliflower sauce, aromatic herbs, and crunchy pecan topping, this dish is elegant, satisfying, and sure to impress family and guests alike.