Vegan Pumpkin Alfredo
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
35 mins
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Servings
4
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Calories
311 kcal
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Course
Main Course
Vegan Pumpkin Alfredo
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Creamy pumpkin alfredo with a crisp rosemary breadcrumb topping. A perfect cozy, 30 min fall dinner!! The pasta and sauce all come together in a single pot.
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Ingredients
For the pumpkin alfredo
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves minced
- 2.5 tablespoons flour
- 1/4 teaspoon dried thyme or 1 teaspoon fresh thyme
- 1/4 teaspoon dried rosemary or 1 teaspoon fresh rosemary
- 1/4 teaspoon black pepper
- 1 cup water or broth
- 3/4 cup pumpkin puree
- 1/2 teaspoon salt
- 2 cups water or broth
- 2 tablespoons nutritional yeast
- 6 ounces fettucini
- 1/4 cup Vegan Parmesan divided
For the Breadcrumb Topping
- 2 teaspoons vegan butter
- 1 clove garlic minced
- 1 sprig fresh rosemary chopped into 2 to 3 pieces
- 1/4 cup breadcrumbs
For Garnish
- pepper flakes, parsley or other fresh herbs
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Instructions
Make the pumpkin alfredo.
- Heat a large skillet over medium heat and add the extra virgin olive oil. Add the minced garlic and cook until the garlic starts to turn golden on some edges. Add the flour, thyme, rosemary, and black pepper and mix in. If the flour is too dry add another 1 to 2 teaspoons of oil and cook.
- Then add one cup of water by pouring in about 1/3 cup at a time and mix it in with the flour. This helps the flour mix in and reduces the chances of lumps. Once mixed in add the pumpkin puree, the rest of the water, salt, and nutritional yeast, and mix really well. Bring it to a boil and add the fettucini to the skillet and press it into the mixture.
- Add 2 to 3 tablespoons of vegan parmesan and cover with the lid. Let it cook for 12 to 15 minutes. Stir at the 12-minute mark to make sure the noodles are not sticking to each other. Continue to cook until the noodles are cooked to your preference. In the meantime, make the breadcrumb topping.
Make the breadcrumb topping while the pasta cooks.
- Add the vegan butter to a small skillet over medium heat. Add the garlic and rosemary, and cook for a few seconds, then add the breadcrumbs and a pinch of salt. Cook until the mixture is golden, and use it to top the pasta.
- By now, your pasta should be nearly done. Taste and adjust salt and flavor. Add in more salt or herbs if needed. Top it with the rest of the vegan parmesan, red pepper flakes, and parsley. Cover with the lid and switch off the heat.
- Let it sit for 2 to 3 minutes for the parmesan to soften or melt and then serve topped with the breadcrumb topping and with some garlic bread on the side.
Notes
- Glutenfree: use gluten-free pasta and gluten-free breadcrumbs. Use 1 tablespoon of rice flour and 1 tablespoon of tapioca starch instead of the flour.
- This recipe is Soy-free and nut-free as long as you choose soy- and nut-free vegan parmesan and vegan butter.
- Variations: top with toasted pine nuts, walnuts, coconut bacon or other vegan bacony bits, or fried sage would also be amazing. Use butternut squash mash or purée instead of pumpkin
Nutrition Information
Show Details
Calories
311kcal
(16%)
Carbohydrates
47g
(16%)
Protein
10g
(20%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Sodium
537mg
(22%)
Potassium
310mg
(9%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
7277IU
(146%)
Vitamin C
3mg
(3%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 537mg | 22% |
| Potassium | 310mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 7277IU | 146% |
| Vitamin C | 3mg | 3% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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