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.
Calories 556 kcal
Dutch oven or large pot
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
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!
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.
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