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Creamy pumpkin alfredo with parmesan cheese in a white bowl.

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.
5 from 5 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 357kcal

Ingredients

  • 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.

Nutrition

Serving: 4servings | Calories: 357kcal | Carbohydrates: 45g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 17mg | Potassium: 406mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3785IU | Vitamin C: 14.7mg | Calcium: 46mg | Iron: 1.5mg
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