Creamy Vegan Pumpkin Alfredo
Easy, delicious, nutritious plant-based pasta dish for the fall and winter season.
Servings 4 servings
Ingredients
- 12 oz pasta of choice
- 1 15 oz can pumpkin puree
- 1-2 tbsp olive oil
- 1 diced shallot
- 1 tbsp minced garlic
- 1/3 cup white wine
- 1/2 cup pasta cooking water
- fresh sage garnish
- vegan parmesan garnish optional
Cashew Cream
- 1 cup raw cashews soaked for a few hours or boiled for a few minutes to soften
- 3/4 cup macadamia nut milk I use Milkadamia
- 1 tsp salt
- 1/4 tsp 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 1/2 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.