Pumpkin Pasta
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.
Servings 4
Calories 556kcal
Equipment
- Saucepan
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!
Video
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: 556kcal | Carbohydrates: 99g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 187mg | Potassium: 659mg | Fiber: 8g | Sugar: 10g | Vitamin A: 16608IU | Vitamin C: 6mg | Calcium: 133mg | Iron: 3mg