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Creamy Double Pumpkin Fettuccine Alfredo (oil-free, Nut-free, Dairy-free)

In a high speed blender, combine the pumpkin seeds and water and blend until completely creamy and smooth. If your blender isn't powerful enough you may need to soak the pumpkin seeds for a few hours first, but if you have a high speed blender there's no need to soak them. In a large pan over medium heat, add a few teaspoons of water. Once the water is boiling add in the onions and garlic and saut. . .

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Servings: 4

Prep Time: 00:10

Cook Time: 00:20

Double Pumpkin Alfredo Sauce

1/2 cup raw hulled pumpkin seeds or pepitas

1 1/2 cups water

1/2 cup yellow onion or shallot, diced

4 garlic cloves, minced

1 tsp fresh sage, minced, or 1/4 tsp dried

1 cup pureed pumpkin, canned will work well

1/2 cup nutritional yeast*

3/4 - 1 tsp salt, or to taste

1/2 tsp white pepper

1 tsp white miso, optional

Other Ingredients

16 oz whole wheat or gf fettuccine pasta, cooked according to package directions

1 big handful baby spinach or other tender greens, optional

Preparation

1In a blender, combine the pumpkin seeds and water and blend until completely creamy and smooth. If your blender isn't powerful enough you may need to soak the pumpkin seeds for a few hours first, but if you have a high speed blender there's no need to soak them.

2In a large pan over medium heat, add a few teaspoons of water. Once the water is boiling add in the onions and garlic and sauté until the onions become translucent, or about 7 minutes. Add in a few tiny splashes of water as you cook to caramelize the onions and prevent them from sticking to the pan.

3Add in the sage, pureed pumpkin, nutritional yeast, salt, pepper, and the all of the pumpkin seed cream from the blender to the pan and slowly and carefully stir to mix everything together. Turn the heat to medium low and simmer for 5-7 minutes, stirring as it thickens slightly.

4Turn off the heat and allow the contents of the pan to cool slightly, then pour into the same blender you used to make the pumpkin seed cream. Blend until the sauce is creamy and smooth.

5Makes roughly 27 oz. of sauce. Pour the sauce into a large jar to store in the fridge or use right away over freshly cooked Fettuccine or any other kind of pasta. Add in a handful of fresh greens if you'd like or top with a sprinkle of vegan parmesan.

Additional Notes

If you don't love nutritional yeast you can reduce the amount to 1/3 or 1/4 cup or omit. Raw cashews can be used instead of the pumpkin seeds if needed.

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