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Vegan Pumpkin Alfredo
5 from 9 votes

Vegan Pumpkin Alfredo

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.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 4
Calories: 311 kcal
Course: Main Course
Cuisine: Italian, American

Ingredients

For the pumpkin alfredo
  • 1 tablespoon extra virgin olive oil
  • 4 garlic minced, cloves
  • 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 Fettuccine pasta
  • 1/4 cup vegan parmesan cheese divided
For the Breadcrumb Topping
  • 2 teaspoons vegan butter
  • 1 clove garlic minced
  • 1 rosemary chopped into 2 to 3 pieces, fresh sprig
  • 1/4 cup breadcrumbs
For Garnish
  • parsley or other fresh herbs
  • crushed red pepper flakes or other fresh herbs

Instructions

Make the pumpkin alfredo.
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 311

% 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.