If you love pumpkin everything as much as our rescued pig residents do, then we have just the recipe for you!

This fall-inspired pasta recipe, created by Farm Sanctuary Cafe Chef Gail Patak, will get you in the autumn spirit. 

Plus, this dish is simple to make but its flavor will impress, making it a perfect option to share with friends and family to raise awareness of delicious and compassionate vegan eating.

1 cup raw cashews (soaked for a minimum of 2 hours, then strained and rinsed)

2 cups unsweetened nondairy milk (creamy oat milk preferred)

½ cup canned pumpkin (with no added ingredients)

½ cup nutritional yeast

½ cup vegan parmesan (Follow Your Heart is recommended)

4 cloves garlic, finely chopped (can substitute 2 tsp granulated garlic)

½ tsp white pepper

1 tsp onion powder 

½ tsp nutmeg

⅛ tsp allspice 

⅛ tsp cloves 

⅛ tsp ground ginger 

1 cup pine nuts

Cracked black pepper and sea salt to taste 

*One package of fettuccine (check ingredients to ensure there is no egg or dairy)

Preheat oven to 300 degrees. Prepare a baking sheet with parchment paper and spread pine nuts evenly. Allow to slightly brown in oven, about 5 minutes, tossing to get an even toast. Watch closely to prevent burning. Remove from oven and set aside in a cool dish. 

Place soaked cashews, nondairy milk, pumpkin, nutritional yeast, white pepper, onion powder, ground ginger, cloves, nutmeg, and garlic into a blender. Blend on medium or high, until velvety smooth. 

Pour the mixture from the blender into a saucepan and cook over medium-low heat for approximately 5 minutes, stirring constantly. Remove from heat and toss with your favorite fettuccine, then top with vegan Parmesan, Himalayan pink sea salt, a pinch of allspice, cracked pepper, and toasted pine nuts.  

Serve warm and enjoy! Any remaining Alfredo sauce can be kept in an airtight container and refrigerated for up to 4 days for best quality.