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Dairy-Free Pumpkin Fettuccine Alfredo

Pumpkin Fettuccine Alfredo

Reprinted with permission from Fresh Italian Cooking for the New Generation by Alexandra Caspero Lenz, Page Street Publishing Co. 2016. Photo credit: Jennifer Blume

Servings 6 -8 servings
Author Kiersten


  • 1 lb 455 g fettuccine pasta (preferably fresh, but dried will work)

Pumpkin Alfredo Sauce

  • 1 cup 200 g raw cashews, soaked in water for at least 1 hour
  • 2 tbsp 30 ml fresh lemon juice
  • 1 cup 240 ml soy or other non-dairy milk
  • ¾ tsp salt plus more to taste
  • ¼ tsp white pepper plus more to taste (see note)
  • 1 tsp dried sage
  • tsp nutmeg freshly ground
  • ½ cup 110 g canned pumpkin


  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Drain, reserving 1 cup (237 ml) of the cooking water.
  2. While the pasta is cooking, make the sauce. In a high-powered blender or food processor, combine the cashews, lemon juice, non-dairy milk, salt and pepper, and blend until very smooth. Depending on the strength of your blender, this could take anywhere from 1–3 minutes.
  3. Add in the dried sage, freshly ground nutmeg and canned pumpkin. Blend for another minute, until combined, then season to taste with more salt and pepper, if needed. Just before serving, toss the sauce with the hot noodles. If sauce is too thick, thin with reserved pasta water.