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Vegan Pumpkin Pasta

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. 
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 382kcal
Author: Sarah McMinn

Ingredients

Toppings

Instructions

  • 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.
  • 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.
  • Stir in pasta and sauce and top with hazelnuts, scallions, and vegan parmesan cheese. Serve immediately.

Nutrition

Calories: 382kcal | Carbohydrates: 49g | Protein: 10g | Fat: 17g | Saturated Fat: 1g | Sodium: 246mg | Potassium: 422mg | Fiber: 5g | Sugar: 5g | Vitamin A: 14455IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 2.6mg