Creamy Vegan Pumpkin Alfredo
Easy, delicious, nutritious plant-based pasta dish for the fall and winter season.
Servings 4
Calories 252kcal
Cost $12
Ingredients
- 12 oz pasta of choice
- 1 15 oz can pumpkin puree
- 1-2 tablespoon olive oil
- 1 shallot diced
- 1 tablespoon garlic minced
- ⅓ cup white wine
- ½ cup pasta cooking water
- sage fresh - garnish
- vegan parmesan garnish optional
Cashew Cream
- 1 cup raw cashews soaked for a few hours or boiled for a few minutes to soften
- ¾ cup macadamia nut milk I use Milkadamia
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Boil pasta until it's al dente (save the pasta water). While it cooks make the cashew cream by blending all of the cashew cream ingredients in your blender until smooth.
- In a pan, on medium heat, saute olive oil, shallot and garlic until aromatic.
- Add the pumpkin puree, wine and cashew cream to the pan. Simmer for 5 minutes. Add pasta into the pan with ½ of pasta water and stir for a few minutes until the sauce thickens nicely and combines with the pasta.
- Serve and garnish with fresh sage, vegan parmesan, and fresh pepper.
Notes
- Save some of the pasta water for the sauce! It's important for thickening it and helping the sauce bind to the pasta.
- Use pumpkin puree (make sure the only ingredient is pumpkin) not pumpkin pie filling.
- You can keep this in the fridge for up to 4-5 days. It makes great leftovers.
- Serve this fresh and hot!
- If the sauce is too thick just add more pasta water until it's the right consistency.
Nutrition
Serving: 1g | Calories: 252kcal | Carbohydrates: 15g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 610mg | Potassium: 321mg | Fiber: 2g | Sugar: 4g | Vitamin A: 214IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 3mg
