Pumpkin Pasta

a serving bowl filled with fettucini with pumpkin alfredo sauce.

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

Cook Time 10

Total Time 22

Course Dinner

Cuisine American

Servings

Calories 556 kcal

Equipment

Ingredients

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: 556kcalCarbohydrates: 99gProtein: 20gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 187mgPotassium: 659mgFiber: 8gSugar: 10gVitamin A: 16608IUVitamin C: 6mgCalcium: 133mgIron: 3mg