Description
Indulge in this vibrant, seasonal twist on a classic Italian-American pasta dish. This plant-based creamy pumpkin alfredo features a silky, velvet-smooth sauce made from pumpkin puree and rich vegan cream, perfectly balanced with sharp garlic, earthy sage, and warming nutmeg. It is a nutritious, elegant, and comforting meal that comes together in under thirty minutes, making it the perfect choice for cozy family dinners on busy weeknights.
Ingredients
16 ounces fettuccine or your favorite pasta
2 tablespoons vegan butter
5 cloves garlic, minced
1 1/4 cups vegan heavy whipping cream
1 cup pumpkin puree (not pie filling)
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried sage (or 1 tablespoon fresh)
1/2 teaspoon freshly grated nutmeg
3/4 cup vegan Parmesan cheese
3/4 to 1 cup reserved pasta water
Instructions
Boil a large pot of salted water and cook pasta until al dente.
Before draining, reserve 1 cup of starchy pasta water.
In a large pan, melt the vegan butter over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the pumpkin puree, vegan cream, salt, pepper, sage, and nutmeg.
Whisk gently until the sauce is smooth and heated through.
Add the vegan Parmesan and stir until melted and combined.
Add the cooked pasta to the sauce, tossing to coat thoroughly.
Add reserved pasta water as needed to reach desired sauce consistency.
Serve immediately while warm and creamy.
Notes
Ensure you use pure pumpkin puree, not pumpkin pie filling which contains spices and sweeteners. For extra texture, garnish with toasted pumpkin seeds or fresh sage leaves. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg