Get a taste of autumn coziness with this Easy Vegan Pumpkin Alfredo Pasta. It can easily be made in about 30 minutes. This creamy pumpkin albedo sauce is full of velvety goodness. It’s a warm 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 spices. This season, try adding the rich flavor of pumpkin and make an unforgettable meal. 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
- Vegan Macaroni and Cheese with White Sauce
- Tuscan White Bean Penne Pasta
- Vegan Pesto Pasta
- Roasted Ratatouille Pasta
- Lentil Bolognese
Easy Vegan Pumpkin Alfredo Pasta
Ingredients
- 1 12 oz pasta (fettuccine, spaghetti, 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)
- pinch of cayenne (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.
