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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.
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Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
servings
Calories:
357
kcal
Author:
Deborah Rainford
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Ingredients
1x
2x
3x
½
quantity of roasted cauliflower sauce
200
g
fettuccine
4
large flat cap mushrooms
,
sliced (Portobello)
1
cup
diced pumpkin or squash
4
tablespoon
olive oil
2
figs
Shavings of parmesan cheese.
Instructions
Cook the pasta according to the package directions
In a large non stick frying pan, heat 2 tablespoon 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.
Notes
Roasted Cauliflower Alfredo
Nutrition
Serving:
4
servings
|
Calories:
357
kcal
|
Carbohydrates:
45
g
|
Protein:
8
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Cholesterol:
42
mg
|
Sodium:
17
mg
|
Potassium:
406
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
3785
IU
|
Vitamin C:
14.7
mg
|
Calcium:
46
mg
|
Iron:
1.5
mg
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