Vegan Pumpkin Alfredo

This vegan pumpkin Alfredo is super creamy, lighter than the traditional one, so simple and is ready in less than 20 minutes!



  1. Cook the pasta according to package directions.
  2. Heat the oil in a frying pan and cook the garlic over medium-high heat until golden brown.
  3. Add 1 cup of almond milk (250 ml), the pumpkin puree, salt and pepper and cook over medium-high heat for about 5 minutes.
  4. Mix the rest of the milk (1/2 cup or 125 ml) and the cornstarch in a bowl and pour the mixture into the pan along with the rest of the ingredients (lemon juice and nutritional yeast).
  5. Cook over medium-high heat until the sauce thickens, stirring frequently.
  6. Add the pasta, stir and serve.
  7. We added more ground black pepper on top.