Vegan Pumpkin Alfredo
Pumpkin Alfredo - a creamy, delicious vegan pasta sauce made with pumpkin and seasonal spices and served over shell pasta for a warm and comforting fall meal that can be made in under 30 minutes. 
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Course: Main Course, Main Dish
Cuisine: Italian
Keyword: Pumpkin Alfredo
Servings: 4
Calories: 382 kcal
Author: Sarah McMinn
  • 2 cups uncooked small pasta shells
  • 2 tablespoons olive oil
  • 3-4 cloves garlic, minced
  • 1/2 teaspoon dried sage
  • 1 1/2 cup pumpkin puree
  • 1 cup vegetable broth
  • 1/8 teaspoon allspice
  • salt and pepper, to taste
  • 2 tablespoons unsweetened almond or soy milk
  1. In a medium pot, bring 6 cups of water to boil. Add pasta and cook for about 10 minutes, until al dente. Drain the water and set aside.
  2. In a large skillet heat the olive oil over medium-high heat. Stir in minced garlic and sauté for about 3 minutes, until lightly brown and fragrant. Add sage and sauté for another minute. Pour in pumpkin puree, vegetable broth, allspice, salt and pepper and bring to a boil. Reduce heat to a simmer and simmer for 7-9 minutes, stirring almost constantly, until sauce begins to thicken. Remove from heat and stir in almond milk.

  3. Stir in pasta and sauce and top with hazelnuts, scallions, and vegan parmesan cheese. Serve immediately.
Nutrition Facts
Vegan Pumpkin Alfredo
Amount Per Serving
Calories 382 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 1g6%
Sodium 246mg11%
Potassium 422mg12%
Carbohydrates 49g16%
Fiber 5g21%
Sugar 5g6%
Protein 10g20%
Vitamin A 14455IU289%
Vitamin C 6mg7%
Calcium 66mg7%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.