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Roasted Cauliflower Fettuccine

Roasted Cauliflower & Pumpkin Alfredo Fettuccine

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.
Course Dinner, Main Course, Pasta
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 357kcal


  • 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.