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Pumpkin Pasta
Alysen
Vegan Pumpkin Alfredo is a pumpkin pasta dish that's rich, savory, and perfect for fall. Pumpkin puree, vegan cheese subs and delicious Italian flavors come together to create a creamy, delightful meal for your family.
5
from 1 vote
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Prep Time
12
minutes
mins
Cook Time
10
minutes
mins
Total Time
22
minutes
mins
Course
Dinner
Cuisine
American
Servings
4
Calories
556
kcal
Equipment
Saucepan
Immersion blender
Dutch oven or large pot
Ingredients
1x
2x
3x
1
Tbsp
Olive Oil
½
Onion
chopped
2
cloves
Garlic
¼
cup
White wine
¼
tsp
Salt
Pepper
to taste
1
tsp
Ground sage
15
oz.
Pumpkin puree
1
cup
Plain yogurt
vegan
¼
cup
Nutritional yeast
1
lb
Fettuccini Pasta
cooked, gluten free if needed
Instructions
In a large pot, boil water for the fettuccine, and cook according to the directions on the box.
In a large sauce pan heat the oil with chopped onion on medium heat until onion becomes soft then add the diced garlic until onions begins to brown.
Add the white wine, salt, pepper, and sage. Sauté for another 2-3 minutes.
Add the pumpkin, yogurt, and nutritional yeast, cook for another 3 to 5 minutes while stirring and set aside.
Using an immersion blender, puree the mixture until smooth.
Take cooked fettuccine and add to the alfredo sauce and mix well. Serve with optional parsley garnish and serve!
Notes
Garnish with parsley or fresh basil for a bright, green presentation.
You can use butternut squash puree in place of the pumpkin puree if needed.
The wine can be substituted with plain water or vegetable broth. Add a squeeze of lemon juice for acidity.
Nutrition
Calories:
556
kcal
Carbohydrates:
99
g
Protein:
20
g
Fat:
8
g
Saturated Fat:
2
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Cholesterol:
8
mg
Sodium:
187
mg
Potassium:
659
mg
Fiber:
8
g
Sugar:
10
g
Vitamin A:
16608
IU
Vitamin C:
6
mg
Calcium:
133
mg
Iron:
3
mg
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