Creamy Vegan Pumpkin Fettuccine

Last Updated:
July 20, 2023

We're can almost guarantee that this pasta will become part of your weekly meal rotation!

Jump to recipeCreamy Vegan Pumpkin Fettuccine

Pasta is a yearlong staple, but your run-of-the-mill recipes—yes, even the classics—can get a little tired (if you're craving a simple pasta sauce recipe, however, we've got it).

The change in seasons presents the ideal opportunity to shake your menu up, and that's where our creamy vegan pumpkin fettuccine comes in! This pasta recipe mimics the richness of alfredo with none of the animal ingredients. Topped with bright, balsamic-roasted brussels sprouts, you can't get any more delicious than this!

Creamy Vegan Pumpkin Fettuccine

We're can almost guarantee that this pasta will become part of your weekly meal rotation!

Prep time
20 minutes
cook time
30 minutes
total time
50 minutes


  • 8 ounces Fettuccine noodles
  • 1 bunch Fresh brussels sprouts
  • 2 tablespoons Extra-virgin olive oil
  • 1 tablespoon Balsamic vinegar
  • Sea salt
  • Cracked pepper
  • 1/3 cup Soaked cashews
  • 1 large sweet potato
  • 1 cup Boiling water
  • 1/2 cup Canned pure pumpkin
  • 1 tablespoon Olive oil
  • 2 tablespoons Vegan butter
  • 1/2 large Finely diced onion
  • 2 cloves minced garlic
  • 1 teaspoon Paprika
  • 3 teaspoons Nutritional yeast
  • 1/2 teaspoon Sea salt


  1. Preheat oven to 400 degrees Fahrenheit. Fill a 5.5-quart pan 3/4 way with water. Salt generously, then cover and set over high heat to boil. Wash brussels sprouts and prepare them for cooking by slicing off the base and peeling off the two outer layers. Halve the brussels sprouts. In a bowl, drizzle the brussels sprouts with Extra-Virgin Olive Oil and Balsamic Vinegar. Salt and pepper generously, then transfer to a baking sheet. Roast in the oven for 10 minutes, then flip and roast an additional 10 until the brussels sprouts are beginning to crisp and brown.
  2. While the brussels sprouts are roasting and the water is heating, prepare your vegan cheese sauce. In an electric or stovetop kettle, heat a cup of water. Once heated, set the cashews aside to soak in 1 cup of boiling water. Wash, peel, and dice a large sweet potato, then cover with water in a small pan and top with a lid. Allow sweet potato to come to a boil and cook until soft, about 7 minutes. Drain and set aside.
  3. In a medium-sized skillet over medium heat, melt down the vegan butter. Prepare the onion by chopping it roughly (doesn't have to be perfect, as it's going to be blended) and add it to the butter. While the onion cooks down, mince two cloves of garlic. As the onion has started to brown, add the garlic and continue to stir the mixture. Once the onions are translucent and some pieces have begun to crisp, turn off the heat and salt.
  4. In a blender, combine the cooked sweet potato, soaked cashews (along with the water they were soaked in), canned pumpkin, olive oil, sautéed onion and garlic, paprika, nutritional yeast, and sea salt. Blend on high, stirring as needed, until the sauce is combined and velvety in texture.
  5. Add the pasta to the boiling water and cook according to the instructions, making sure to leave it slightly al dente. Drain the pasta and divide it among four plates. Follow with the creamy pumpkin sauce—dividing it evenly among the plates—then top with the roasted balsamic brussels sprouts. Enjoy!

Additional Notes:

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