Recipe: Fettuccine Pumpkin Cauli-Fredo

Recipe: Fettuccine Pumpkin Cauli-Fredo

Print Friendly

Recipe and image from Cupcakes & Kale Chips

Serves: 6-8

INGREDIENTS

  • 4 cups cauliflower florets
  • 4 cups vegetable or chicken broth
  • 1 tbsp olive oil
  • ½ medium sweet onion (about ½ cup)
  • 1 clove garlic
  • 1 tsp dried sage
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup grated parmesan cheese
  • 1 cup milk
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp pumpkin pie spice
  • ½ cup peas, optional
  • 1 lb fettuccine pasta (regular, whole wheat or gluten free), cooked slightly al dente
  • Additional Parmesan cheese, for serving

INSTRUCTIONS

  1. Combine the cauliflower and broth in a saucepan, cover, bring to a boil and cook for 8-10 minutes, until very tender. Set aside, reserving the cooking liquid.
  2. Read the full preparation instructions here.