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

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Cook 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 cauliflower mixture to a blender or use an immersion blender to puree until smooth.
Return puree to skillet and stir in pumpkin puree, milk, and water. Heat gently over medium-low until warmed through.
Add grated Parmesan cheese and season with salt and pepper. Stir until creamy and smooth.
Toss cooked fettuccine noodles with sauce, adding reserved pasta water as needed to reach desired consistency.
Serve topped with fresh parsley, toasted pecans, and extra Parmesan if desired.

Use gluten-free pasta to make this dish gluten-free.

Swap cauliflower with white beans or cashews for extra creaminess.

Add sautéed mushrooms, spinach, or roasted butternut squash for texture and flavor.

Substitute milk with a plant-based alternative and Parmesan with vegan cheese for a vegan version.

Omit toasted pecans to make it nut-free.