VEGAN PUMPKIN ALFREDO. It was highly requested to make a vegan pasta recipe… and this one blew my mind! The best part is this recipe can be 1:1 subbed with dairy. I used the vegan butter, Parmesan cheese and coconut cream. I promise the coconut does not taste coconuty! ENJOY, SAVE AND FOLLOW for more pasta recipes @saridiskin.
Tag a friend you want to make this with!
Pumpkin Alfredo pasta:
1 shallot, finely chopped
2 cloves garlic, finely chopped
3 tbsp olive oil
2 tbsp vegan butter alternative (or dairy butter)
1/2 C vegan parmesan cheese, grated (or dairy cheese)
3/4 C coconut cream (or dairy cream)
1/2 C pumpkin puree
3-4 fresh sage leaves, finely chopped
Reserve Pasta water
Pasta of your choice (I used @barillaus al Bronzo rigatoni)
Toppings: more vegan grated Parmesan and olive oil
Set a large pot of water to boil with generously salted water.
Finely chop shallot and garlic. Set aside.
Heat up olive oil on medium low and cook chopped shallots and garlic for 1-2 minutes until tender. Do not burn.
Add in butter and mix until melted.
Add pumpkin puree, cream and chopped sage and whisk until smooth.
Add in Parmesan and mix.
Season with fresh pepper.
When pasta is al dente, add to the sauce with a a few splashes of pasta water (don’t skip this).
Mix well until pasta is coated in the creamy sauce. Serve with more Parmesan and olive oil.
ENJOY!
Check out a video of this recipe over on Instagram here.
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