Pumpkin Fettuccine Alfredo
with Crispy Sage and Broccoli Rabe
- 0.25 oz fresh sage
- 1 tbsp capers
- 1 shallot
- 2 garlic cloves
- 6 oz fettuccine pasta
- 2 tsp vegan butter
- ¾ cup pumpkin puree
- 8 oz almond milk
- ¼ cup cashews
- 4 oz broccoli rabe
- 1 tsp Aromasong Zesty Citrus Salt
- ½ cup + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- Large skillet
Fill a medium pot with water, season heavily with salt, and place over high heat. Pick sage leaves from stems. Pat capers dry. Peel and mince shallot. Mince garlic. When water comes to a boil, add the fettuccine and cook until al dente, about 8 to10 minutes. Reserve ½ cup of pasta water and drain fettuccine into a colander. Rinse pasta under cold water and toss with 1 tsp olive oil.
Heat ½ cup olive oil in a small skillet over medium-high heat. When hot, add half the sage leaves and fry until crisp, about 15 seconds, turning occasionally to fry evenly. Transfer sage to a paper towel lined plate and sprinkle with salt. Add capers to hot oil and fry for 15 seconds. Transfer capers to same paper towel lined plate. Remove oil from heat, but don’t discard.
Melt the vegan butter in a large skillet over medium-high heat. Add the minced shallot and cook until soft and translucent, about 2 to 3 minutes. Add the pumpkin puree, almond milk, cashews, and reserved pasta water. Bring to a boil, reduce heat, and simmer for 2 minutes. Transfer the sauce to a blender.
Rinse the broccoli rabe and remove the tough outer stems. Wipe the sauce skillet clean, add 1 tbsp of the reserved sage and caper oil, and place over medium-high heat. Add the minced garlic and saute until fragrant, about 30 seconds. Add the broccoli rabe and 2 tbsp water. Cook until broccoli is bright green and tender, stirring occasionally, about 3 to 5 minutes. Season with salt and pepper.
Blend the pumpkin alfredo sauce on high until smooth, about 1 to 2 minutes. Season with salt. Transfer broccoli rabe to a plate and return to skillet to medium heat. Pour pumpkin alfredo into the skillet and bring to a simmer, stirring constantly. Chop the remaining sage and add to the alfredo. Add fettuccine, stir, and season with salt.
Divide the pumpkin fettuccine alfredo between your plates and top with the crispy sage leaves and capers. Serve the sauteed broccoli rabe on the side and sprinkle everything with the Aromasong Zesty Citrus Salt to taste. Manja!