Description
Indulge in this vibrant, plant-based twist on a classic comfort food. This Creamy Pumpkin Alfredo Pasta combines velvety pumpkin puree with garlic-infused cream, fragrant sage, and earthy nutmeg. It is a nutritious, restaurant-quality meal that comes together in just 25 minutes, making it the perfect quick-fix for busy weeknights while offering a rich, sophisticated flavor profile that appeals to the whole family.
Ingredients
16 ounces fettuccine or preferred pasta
2 tablespoons vegan butter
5 cloves garlic, minced
1 1/4 cups vegan heavy cream
1 cup pumpkin puree
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried sage
1/2 teaspoon fresh grated nutmeg
3/4 cup vegan Parmesan cheese
1 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
Before draining, reserve 1 cup of the pasta cooking water.
In a large skillet, melt the vegan butter over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Stir in the pumpkin puree, vegan heavy cream, sage, nutmeg, salt, and pepper until well combined.
Simmer the sauce gently for 3-5 minutes until thickened.
Add the vegan Parmesan cheese to the sauce and whisk until creamy and melted.
Toss the cooked pasta into the sauce, adding the reserved pasta water as needed to reach the desired consistency.
Serve immediately, garnished with extra herbs or vegan Parmesan if desired.
Notes
Use high-quality pumpkin puree for the best flavor. If the sauce becomes too thick while serving, loosen it with a splash of warm plant milk or extra hot pasta water. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg