Enjoy the warmth of autumn with this Quick Vegan Pumpkin Alfredo Pasta. It’s a dish that captures the essence of fall in every delicious bite. It’s the perfect comfort meal that can be in about 30 minutes. Autumn evenings are mad more cozy with this meal, with it’s creamy pumpkin sauce and it’s warming spices.


It’s a cozy and satisfying meal that’s sure to become a fall favorite. This recipe puts a creative spin on the classic alfredo sauce by infusing it with velvety pumpkin puree and a medley of warming spices. As you savor the creamy, dairy-free goodness enveloping each pasta strand, you’ll find comfort and satisfaction in this cozy and flavorful meal. A true embodiment of the season’s rich flavors, our Vegan Pumpkin Alfredo is destined to become your go-to fall favorite.

Frequently Asked Questions

Can I make this gluten free?

Yes, you can definitely make Vegan Pumpkin Alfredo gluten-free by using gluten-free pasta instead of traditional wheat-based pasta. There are various types of gluten-free pasta available, such as those made from rice, corn, quinoa, lentils, chickpeas, or a blend of alternative flours. Make sure to check the cooking instructions on the gluten-free pasta package, as cooking times may vary based on the type of pasta you choose.

Additionally, ensure that all other ingredients you use, such as the pumpkin puree, almond milk, and spices, are naturally gluten-free, which they typically are.

By making this simple substitution, you can enjoy the delectable flavors of Vegan Pumpkin Alfredo while adhering to a gluten-free diet.

More Delicious Pasta Recipes

Quick Vegan Pumpkin Alfredo Pasta

Enjoy the warmth of autumn with this Quick Vegan Pumpkin Alfredo Pasta. It's a dish that captures the essence of fall in every delicious bite. It's the perfect comfort meal that can be in about 30 minutes. Autumn evenings are mad more cozy with this meal, with it's creamy pumpkin sauce and it's warming spices.
Print Recipe
Vegan Pumpkin Alfredo Pasta on 2 plates and garnished with basil.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes

Ingredients

  • 1 8 oz fettuccine (or preferred pasta such as spirals or penne)
  • 1 15 oz can pumpkin puree (not pie filling)
  • 1 cup unsweetened almond milk or other non-dairy milk
  • ½ cup raw cashews, soaked for a few hours and drained
  • 1 teaspoon lemon juice
  • 5 cloves garlic, minced
  • ½ cup nutritional yeast
  • 2 tablespoons vegan butter (or 1 tablespoon olive oil)
  • ¼ teaspoon salt (salt and pepper to taste)
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried thyme
  • pinch of nutmeg (optional)
  • fresh parsley, for garnish (optional)
  • vegan parmesan cheese or grated vegan cheese (optional), for serving

Instructions

  • Cook the pasta according to the package instructions until al dente. Drain and set aside.
  • In a blender, combine the pumpkin puree, almond milk, soaked cashews, minced garlic, butter, nutritional yeast, lemon juice, olive oil, thyme, sage, salt, black pepper, and nutmeg. Blend until smooth and creamy.
  • Transfer the sauce to a saucepan and gently heat over medium-low heat, stirring occasionally. Warm the sauce without bringing it to a boil.
  • Once the sauce is warm, add the cooked pasta to the saucepan. Gently toss the pasta to coat it evenly with the pumpkin alfredo sauce.
  • Divide the creamy pasta among serving plates. Garnish with fresh chopped parsley and vegan Parmesan cheese, if desired. Serve the Vegan Pumpkin Alfredo immediately.
Servings: 4

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