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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!

Vegan Pumpkin Alfredo

  • Author: Simple Vegan Blog
  • Prep: 5 mins
  • Cook: 15 mins
  • Total: 20 mins
  • 4 1x
  • Main dish
  • Vegan, Italian

Servings 4 1x

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

Ingredients

  • 7 oz pasta of your choice (200 g)
  • 2 tbsp extra virgin olive oil
  • 4 cloves of garlic, minced
  • 1 ½ cups almond milk (375 ml)
  • ½ cup pumpkin puree (130 g)
  • 1 tsp sea salt
  • Ground black pepper to taste
  • 1 tbsp cornstarch
  • The juice of half a lemon
  • 4 tbsp nutritional yeast

Instructions

  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.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 327
  • Sugar: 3.5 g
  • Sodium: 551.5 mg
  • Fat: 9.1 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 48.5 g
  • Fiber: 7.8 g
  • Protein: 15.6 g