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    Vegan Pumpkin Alfredo Pasta

    Sep 17, 2021 · This post may contain affiliate links · Leave a Comment

    39 shares

    Read in: Deutsch

    ↓ Jump to Recipe
    Vegan Pumpkin Alfredo Pasta Pinterest Pin

    New Fall Favorite: Vegan Pumpkin Alfredo Pasta! It’s dairy-free, nut-free, incredibly creamy, and simple to make. 

    vegan pumpkin alfredo pasta on a plate
    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Storage
    • More Pumpkin Recipes You’ll Love
    • 📖 Recipe

    Another win? This pumpkin alfredo sauce recipe is slightly healthier, with less fat and calories than regular alfredo sauce. There is no heavy cream or cheese involved, yet it is still creamy, rich, and delicious, making it even more fun to indulge! Similar to this vegan alfredo pasta with asparagus!

    The creamy pumpkin pasta sauce is made with pumpkin puree. Therefore it’s a rather quick recipe cooked and served in only 20 minutes. I usually use this homemade pumpkin puree, but you can also go for canned pumpkin puree – no judgment.

    vegan pumpkin pasta with sage in a skillet

    Furthermore, you need dairy-free milk and some cornstarch. Feel free to add dairy-free cheese to make this pasta dish even richer in taste. What I like to do is adding some nutritional yeast for a slightly cheesy flavor. Yet again, this is optional! Nutritional yeast is widely available in grocery stores and can be stored in the cupboard for months.

    Vegan Pumpkin Alfredo Pasta is similar to this vegan pumpkin mac and cheese recipe but a tad quicker to cook! Make sure to try out both vegan pumpkin pasta dishes! 

    Ingredients

    See recipe card for quantities.

    Pumpkin Alfredo Ingredients
    • Fettuccine → or pasta of choice, although I would go for noodles as they have a large surface to soak up the sauce wonderfully!
    • Pumpkin Puree → Follow this guide on how to make homemade pumpkin puree!
    • Dairy-Free Milk → I love to use soy or oat milk. Nut milk will give the pumpkin alfredo sauce a nutty flavor.
    • Garlic → Non-negotiable! 
    • Sage → For taste! Fresh sage is best, but can be replaced with dried one.

    Instructions

    This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 

    • Cook pasta in a large pot of boiling salt water until al dente (or slightly undercooked). Take out a scoop of pasta water, then drain pasta over a sieve.
    • Heat a skillet with olive oil. Add minced garlic and sage, sauté for 3 minutes until fragrant.
    • Mix dairy-free milk and cornstarch in a bowl and add it with the pumpkin puree to the skillet.
    Vegan Pumpkin Alfredo Recipe Step 1-3
    • Cook while constantly stirring until slightly thickened (approx. 5 minutes).
    • Season to taste with nutritional yeast (optional), salt, pepper, nutmeg, and cayenne pepper. → Feel free to add a pinch of ground cinnamon to enhance the pumpkin flavor.
    • Add drained pasta and toss for one minute! Thin the sauce with pasta water if desired!
    Vegan Pumpkin Alfredo Recipe Step 4-6

    Hint: if you love your pasta al dente, slightly undercook them as they tend to soften a little when tossed with the pumpkin sauce.

    Substitutions

    • Gluten-Free – regular pasta can be replaced with gluten-free pasta (I love Barilla’s Gluten-Free Fettuccine).
    • Vegetarian – use grated cheese instead of nutritional yeast.

    Variations

    • Cheesy – stir dairy-free cheese into the sauce to make it cheesy & creamy!
    • Deluxe – sprinkle with this vegan parmesan cheese before serving!

    Storage

    Store cooked pumpkin alfredo pasta in an airtight container in the fridge. Good for 3 days. Reheat in a skillet with some water or in the microwave.

    I don’t recommend freezing this pasta dish!

    vegan pumpkin pasta alfredo style with sage on a plate

    More Pumpkin Recipes You’ll Love

    • Pumpkin Mac and Cheese
    • Butternut Squash Curry
    • Pumpkin Ginger Soup
    • Vegan Pumpkin Chocolate Chip Bread
    • Healthy Vegan Pumpkin Bread with Streusel
    • Vegan Pumpkin Spice Latte

    If you make this recipe, I’d love for you to give it a star rating ★ below. 

    Please follow me on Instagram, Pinterest, and Facebook or sign up for my free newsletter to never miss the newest recipes. I would be thrilled to welcome you to my community & thank you so much for your support! 💕

    📖 Recipe

    vegan pumpkin alfredo pasta on a plate

    Vegan Pumpkin Alfredo Pasta

    Aline Cueni
    New Fall Favorite: Vegan Pumpkin Alfredo Pasta! It's dairy-free, nut-free, incredibly creamy, and simple to make.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Mains
    Cuisine Vegan
    Servings 2
    Calories 606 kcal

    Ingredients
     

    • 7 oz (200 g) fettuccine or pasta of choice
    • 2 tbsp olive oil or dairy-free butter
    • 2 cloves garlic minced
    • 4 leaves sage finely chopped
    • ½ cup (120 g) pumpkin puree
    • 1 cup (240 ml) dairy-free milk I used soy milk
    • ½ tbsp cornstarch
    • 1-2 tbsp nutritional yeast or dairy-free cheese, optional
    • ¼ – ½ tsp salt
    • black pepper to taste
    • ⅛ tsp ground nutmeg
    • a pinch ground cayenne pepper

    Instructions
     

    • Cook pasta in a large pot of boiling salt water until al dente (or slightly undercooked – see notes). Take out a scoop of pasta water, then drain pasta over a sieve.
    • Heat a skillet with olive oil. Add minced garlic and sage, sauté for 3 minutes until fragrant.
    • Mix dairy-free milk and cornstarch in a bowl and add it with the pumpkin puree to the skillet. Cook while stirring constantly until slightly thickened (approx. 5 minutes).
    • Season to taste with nutritional yeast (optional), salt, pepper, nutmeg, and cayenne pepper. → Feel free to add a pinch of ground cinnamon.
    • Add drained pasta and toss for one minute! Thin the sauce with pasta water if desired!

    Notes

    • Pumpkin Puree: Make your own following this Homemade Pumpkin Puree Recipe!
    • Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
    • Gluten-Free: Regular pasta can be replaced with gluten-free pasta (I love Barilla’s Gluten-Free Fettuccine).
    • If you love your pasta al dente, slightly undercook them as they tend to soften a little when tossed with the pumpkin sauce.

    Recommended Products

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    Nutrition

    Nutrition Facts
    Vegan Pumpkin Alfredo Pasta
    Amount Per Serving
    Calories 606 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 3g19%
    Trans Fat 1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 12g
    Cholesterol 83mg28%
    Sodium 375mg16%
    Potassium 623mg18%
    Carbohydrates 84g28%
    Fiber 7g29%
    Sugar 7g8%
    Protein 20g40%
    Vitamin A 10058IU201%
    Vitamin C 12mg15%
    Calcium 224mg22%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Let us know how it was!
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