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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
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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

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📖 Recipe

vegan pumpkin alfredo pasta on a plate

Vegan Pumpkin Alfredo Pasta

New Fall Favorite: Vegan Pumpkin Alfredo Pasta! It's dairy-free, nut-free, incredibly creamy, and simple to make.
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :5 minutes
Cook Time :15 minutes
Total Time :20 minutes
Servings : 2
Calories : 606kcal

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
  • 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.

Nutrition

Calories: 606kcal | Carbohydrates: 84g | Protein: 20g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 375mg | Potassium: 623mg | Fiber: 7g | Sugar: 7g | Vitamin A: 10058IU | Vitamin C: 12mg | Calcium: 224mg | Iron: 4mg
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @aline_made on Instagram. I love seeing your beautiful creations!

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