This recipe wasn’t originally on my vitamin A recipe plan for this month but I had half a pumpkin left from my pumpkin soup recipe from last week and started thinking of alternatives. I saw pumpkin alfredo recipes popping up on Pinterest quite a bit and noticed something quite interesting. After looking at the other recipes out there, I noticed that a lot of the regular pumpkin alfredo recipes were very simple, and a lot of the vegan ones…weren’t. So, time to step in and make an easy, simple vegan pumpkin alfredo recipe.
So, this is simple. Obviously, this means you can add extras if you want, but if basic is all that you want, this is for you. Alfredos are creamy, cheesy pasta dishes. So, I’m using my recent vegan parmesan cheese discovery today. The rest is quite easy to veganise (veganize?), simply use soy cream and a splash of unsweetened non-dairy milk.
Vitamin A
No prizes for guessing that the vitamin A in the pumpkin in the pumpkin alfredo recipe is the source of vitamin A. Per serving, this recipe provides 953µg of retinol activity vitamin A, which is 136% of the RDA.
Nutritional Information
Of course, this is just a pasta sauce, so doesn’t contain the most vitamins and minerals in the world. This recipe contains 3.5g of protein per serving, but I served my sauce over lentil pasta, so the total protein per serving would be just under 30g. The sauce also contains 4g of fibre (11g with pasta), and 25% of the RDA of vitamin K.
Simple Vegan Pumpkin Alfredo Recipe
Easy vegan pumpkin alfredo recipe with just 8 ingredients.
This recipe is gluten free, dairy free and vegan. It does contain soy and nuts.
Simple Vegan Pumpkin Alfredo Recipe
Ingredients
- 1 cup pumpkin puree see below if you can’t get puree
- 100 ml soy cream
- 1/3 cup vegan parmesan cheese
- 3 cloves garlic
- 1 tsp olive oil
- Pinch of chilli flakes
- Few sprigs of rosemary
- Splash of non-dairy milk if needed
- 200 g dry pasta
Instructions
If you can’t get pumpkin puree (most places in the UK), roast some pumpkin for approximately 20 minutes and mash with a fork, or blend it to make it totally smooth.
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Heat a saucepan on low heat, add oil, once the oil is hot, add the garlic and cook for 3-5 minutes until brown and fragrant.
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Add the pumpkin puree, soy cream, vegan parmesan, chilli flakes and rosemary. Leave to simmer for 7-10 minutes.
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Cook your pasta according to packet instructions while the sauce is cooking.
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Remove from heat and serve over your pasta.
Serve + enjoy!
Have you ever tried a vegan alfredo recipe before? How do you feel about a pumpkin alfredo recipe for the fall?
Until next time,
Sophie
Sounds amazing! I have been wanting to try something like this for a long time and this fall weather seems perfect for Pumpkin Alfredo!
I’ve honestly never considered using pumpkin in a recipe like this, but I love the idea! It looks like such a great way to boost your vitamin A while enjoying a seasonal dish! Pumpkin has SOOO many other benefits too.
I’ve never had a pumpkin alfredo sauce but I’m game to try it! Thanks for sharing!
I’ve not tried a pumpkin alfredo before, it sounds like it would be really tasty though. Looks like it’s really simple to make too which is a great bonus. Actually really craving pasta now at almost half 8 in the evening.. xx
Great recipe for Autumn ❤
I must try this! I love creamy pumpkin soup, baked pumpkin with cinnamon and a drizzle of maple syrup . . . all things pumpkin, but I have never tried it over noodles! The rosemary must add such a lovely hint of flavor.
Thanks so much for sharing. 🙂
This alfredo looks delicious! Any recipe involving pasta of some sort is my kind of recipe! x
Lucy | http://www.lucymary.co.uk
This looks yummy! I need to try it.
I’ve tried a pumpkin pasta before, but I am unsure if it was pumpkin alfredo th, I wasn’t a fan, but this one I would try because it seems a lot different from the recipe I orginally tried.
This sounds so delicious and absolutely perfect to make during this time of year! Thanks for sharing this! 🙂
melissakacar.blogspot.com
This looks super yummy and healthy … thanks for sharing dear 🙂
This looks great! I can’t have cashew-based cheeses because of allergies, but the base for the sauce looks good. I always like the idea of cooking with pumpkin, but it’s just such a pain to cut up that I often don’t bother. Still, this seems like a fun way to use it, maybe I’ll give it a try – especially if we end up carving a pumpkin this year!
This sounds and looks so nice!
I’ve never actually tried pumpkin before so I may attempt this! ☺️
Thanks for sharing!
Love Lozza x
http://girlygabble.com
Love the pumpkins, such a fabulous idea and so simple.
Thanks for inspiration..
Do you know what? I don’t think I’ve ever had pumpkin before. However, I’m pretty certain I’d like it and I love how creamy and simple this pasta dish is. It’s definitely one to add to my midweek meal plan!
This sounds incredible! And a great way to use up left over pumpkin x
Wow that looks really yummy! I would never have thought to put pumpkin in pasta but it looks really good x
Love this
Great when pumpkins are in season too – I’d normally use squash > would that work
This looks so delicious! My fiance and I were just talking about making an alfredo dish this morning. Great idea to include pumpkin!
I was recently looking for a vegan pasta recipe. So happy I came across yours! Thank you (: http://papermintbooks.com/
Looks fantastic I want some Thank you so much for the recipe Cris
http://www.photosbycris.com.au/?p=10104
I never thought of making a pumpkin sauce for pasta. This has got me really intrigued. Thank you for the recipe. Will have to try it!
o. m. g. Pumpkin pasta?!?? I have to try this asap!! Just went to the store on Sunday to pick up pumpkin for all the baked goods, pumpkin pancakes, and pumpkin oats (courtesy of your recipes last year ;)). Will definitely still have enough to hopefully try this sometime next week x
Haha I’d literally just made this when I read your comment on my last pumpkin post and I was thinking you just wait to see what’s coming next! I hope you enjoy it all!