Easy Vegan Pumpkin Alfredo Pasta
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.
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
- 1/2 cup raw cashews, soaked for a few hours and drained
- 1 teaspoon lemon juice
- 5 cloves garlic, minced
- 1/2 cup nutritional yeast
- 2 tablespoons vegan butter (or 1 tablespoon olive oil)
- 1/4 teaspoon salt (salt and pepper to taste)
- 1/4 teaspoon dried sage
- 1/4 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.