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a serving bowl filled with fettucini with pumpkin alfredo sauce.

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.
Course Dinner
Cuisine American
Keyword pumpkin pasta, vegan pumpkin alfredo
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings 4
Calories 556kcal
Author Cindy Gordon | Vegetarian Mamma


  • Saucepan
  • Immersion blender
  • 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: 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