Pumpkins and squashes are some of my favourite vegetables to cook with. I love the taste, the colours and the fact that it represents everything autumnal!
Here is my vegan version of a butternut squash fettuccine Alfredo accompanied by a simple yet delicious salad. It’s very easy to make and requires the bare minimum of ingredients. This recipe is intended to be vegan but it’s just everyday ingredients that you can get at the store, put together in a way you may not be used to, but that will change your life once you’ve tried it!
It’s all the flavours and textures you love, minus the guilt from all the heavy cream and cheese that goes into other recipes. It’s the perfect meal to leave you with a full belly and a happy grin. Both kids and adults will love this recipe, not just in autumn, but any time of the year!
If you aren’t aiming for a completely vegan meal, that’s okay too. You can switch the eggless pasta for regular pasta and add some regular cheese to the finished products. Just remember, consume responsibly and source ethically.
Butternut Squash Fettuccine Alfredo w Apple and Pecan Salad
For the fettuccine you will need:
- 1/2 cup cashews
- 1 cup of warm water
- 1 butternut squash
- 5 big cloves of garlic
- olive oil
- 1 packet fettuccine pasta (eggless if going vegan)
- 1 tablespoon flour
- fresh parsley
- a pinch of nutmeg
- salt and pepper
Soak the cashews in 1 cup of warm water overnight.
When you’re ready to start cooking, blend your cashews and the water in a blender until it’s smooth and milky.
Heat 2 tablespoons of olive oil in a pan on medium heat. Add the flour and mix with the oil for about 1 minute until the flour has dissolved. Slowly add your cashew milk, whisking constantly.
After about 2 minutes you should have a creamy consistency, add a pinch of nutmeg and set your cashew cream to the side. (This works wonders as a replacement for the heavy cream present in most alfredo or carbonara style recipes)
Preheat your oven to 180º. Peel and cut up your butternut squash into bite sized pieces, laying them out on an oven tray. Crush your garlic and add it to the tray with the butternut squash, drizzling a generous amount of olive oil on top with a little bit of salt and pepper.
Cook your squash and garlic in the oven until the squash is caramelised (nice and soft and slightly golden). When it’s ready, take it out of the oven and let it cool for about 1o minutes.
Put your butternut squash and garlic into the blender, adding your cashew cream, and a generous pinch of salt and pepper. Blend until you’ve got a thick, creamy orange mixture.
While you’re preparing your cream, put your pasta to boil, once it’s ready, drain the water, leaving the pasta in the pot.
Add your cream to the pot of pasta, reheating it up on low heat and mixing it all up until the pasta is well coated with your delicious butternut squash cream.
Serve with a generous sprinkle of parsley and parmesan (optional) on top!
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For the salad you will need:
- salad greens of your choice
- 1 red apple
- 1/2 cup pecan nuts
- a handful of cherry tomatoes
- balsamic vineger
- olive oil
- vegan feta cheese (or normal if you’re not going 100% vegan)
Toss your salad greens of choice into a bowl.
Cut your cherry tomatoes in half. Slice up your red apple thinly. Roughly chop up the pecan nuts. Add them all into the bowl with the greens.
Make a small salad dressing with a bit of olive oil and the balsamic vinegar (everyone has different preferences for how strong they like salad dressings so do this however you prefer)
Toss it all together, adding a bit of feta cheese (vegan or otherwise) and serve your simple salad with your beautiful bowl of pasta!
There it is! It’s that simple! A vegan alternative to fettuccine alfredo, YUM!
Sit back, grab some oreos, and I can’t wait to see what life has to offer us next!