This roasted cauliflower & pumpkin fettuccine Alfredo is the perfect cosy pasta night in. A quick dinner of noodles snuggled into creamy roasted cauliflower sauce with sweet and earthy roasted pumpkin and deep flavoured mushrooms and juicy figs.
Okay so when I was growing up, Sundays used to be pasta night in our house. It was my favourite night of the week for dinner. And pasta remains one of my go-to quick dinners, or for those dinners when you have nothing in, but a box of noodles and some veggies left over in the crisper. And maybe those veggies have seen better days.
Whatever the case, pasta is a great quick dinner. If you use wholewheat noodles then you’re really onto a healthy dinner too. K. But let’s get specifically to THIS roasted cauliflower Alfredo. If you remember on the last post we talked about roasted cauliflower Alfredo sauce, and how it’s the perfect all veggie solution to all your dinner dilemmas.
The classic cauliflower Alfredo sauce is not something I’ve been comfortable with. I find the sauce wimpy and not really full of personality and flavour. So I roasted everything to a deep golden and blended so that we could all enjoy healthy Alfredo sauce, but still with loads of flavour and depth.
You can roast the veggies and make the sauce as part of meal planning. (*This sauce freezes like a dream) If you’re a last minute kinda gal that’s fine too. This sauce and fettuccine number can be made in less than 45 minutes, making it a great option for weeknights, too.
When I was testing this sauce, I made it twice. Once with just the cauliflower and a head of garlic that gets roasted and goes lovely and sticky and sweet. And it was delicious and if you only have a cauli in your crisper not to worry. BUT. Big BUT here… the next day when I made this sauce again and I added a whole white onion to the roasting tray. And during the blending process I added a teaspoon of miso paste. Those two ingredients just brought the whole sauce together.
I won’t go too much into flavour profiles and how and why certain flavours work together. All these flavours work like a dream together. But please change it up however your pasta loving heart wants. Just be sure to go with earthy and sweet flavours that are going to complement each other, rather than compete with each other.
And if you don’t need this dish to be vegetarian, try this with some bacon and tell me how it goes. ← This would be very special. VERY.
Ingredients for roasted cauliflower & pumpkin fettuccine Alfredo
- whole head of garlic
- white onion
- miso paste
- a bit o’ butter
And that’s it. This recipe does make a very thick puree. But just add skim milk until you have the desired consistency. This sauce will also make a gorgeous soup if you add less milk and keep it on the thick side. Go forth and blend my friends.
Roasted Cauliflower & Pumpkin Alfredo Fettuccine
- 1/2 quantity of roasted cauliflower sauce
- 200 g fettuccine
- 4 large flat cap mushrooms sliced (Portobello)
- 1 cup diced pumpkin or squash
- 4 Tbsp olive oil
- 2 figs
- Shavings of parmesan cheese.
- Cook the pasta according to the package directions
- In a large non stick frying pan, heat 2 Tbsp of the olive oil over a med-high heat
- Add the diced pumpkin. Sauté until golden then remove to a plate and set aside
- Add the remaining olive oil and mushrooms to the pan. Sauté until the mushrooms are golden.
- Add the Alfredo sauce to the pan and add back the pumpkin and the noodles.
- Serve with fresh figs and sprigs of thyme.