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Autumnal Pumpkin Alfredo Pasta

A marrying of creamy alfredo and autumnal pumpkin flavors result in this cosy one-pot vegan pasta dinner. You'll find it easy to whip up, brimming with flavor and just as perfect for a simple weeknight meal as it is for a festive holiday feast. Grab your favorite pasta and let's get cooking!
4
15 min
TOTAL TIME
521
CALORIES
$2.03
PER SERVING
Autumnal Pumpkin Alfredo Pasta
Ingredients
10 INGREDIENTS
4 SERVINGS
Salt
1/2 tsp salt
Nutritional Yeast
5 tbsp nutritional yeast
Coconut Oil
1 tbsp coconut oil
Garlic
2 cloves garlic
minced
Smoked Paprika
1/4 tsp smoked paprika
Cornstarch
2 tbsp cornstarch
Vegan Parmesan Cheese
1/3 cup vegan parmesan cheese
for serving
Pasta
14 oz pasta
Non-dairy Milk
1 cup non-dairy milk
Pumpkin Puree
1 3/4 cups pumpkin puree
Directions
PASTA
5 min
PREP TIME
10 min
COOK TIME
15 min
TOTAL TIME
1
Set a large pot of water to boil. Once boiling, add a good amount of salt and pasta. Cook according to package instructions until al dente then drain the pasta and return it to the pot, reserving some pasta water.
PUMPKIN SAUCE
2
While pasta cooks, heat coconut oil in a pan over medium heat. Add minced garlic, stirring until fragrant, about 1 minute.
3
Add the pumpkin puree, smoked paprika, salt, nutritional yeast, non-dairy milk, and cornstarch into the pan. Mix well until it becomes a creamy, smooth, and slightly thick sauce.
COMBINE
4
Pour the pumpkin sauce over the cooked pasta in your pot and toss to combine. If the sauce seems too thick, add a bit of the reserved pasta water to thin it out to your liking.
SERVE
5
Divide pasta into bowls, sprinkle with vegan parmesan cheese and serve warm.
Health Info
Macros
91g
CARBS
9g
FAT
20g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
WHEAT