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Creamy Vegan Pumpkin Garlic Pasta

Creamy Vegan Pumpkin Garlic Pasta


  • Author: Elaine Gordon
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
  • Yield: 4-6 1x

Description

A dairy-free take on pumpkin alfredo that is luscious, full of flavor and the perfect fall comfort food.  The sauce comes together quickly in your blender while the pasta cooks.  Then, you pour it overtop your favorite noodle and dinner is done! No heavy cream or butter and yet it is totally luxurious and addictive.


Scale

Ingredients

  • 12 ounces gluten-free pasta of choice (I recommend fettucini or spaghetti noodles)
  • 2 tablespoons extra virgin olive oil
  • 1 shallot, diced
  • 34 garlic cloves, minced
  • 1/2 cup blanched and slivered almonds (not sliced almonds)
  • 3/4 cup pasta water or filtered water*
  • 1 cup homemade pumpkin puree
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly ground black pepper
  • Garnish: flaky sea salt, freshly ground black pepper, red pepper flakes, fresh sage and/ or chopped Italian flat leaf parsley (large thick stems removed)

Instructions

  1. Bring a large pot of salted water to a rolling boil and cook the pasta according to package instructions.
  2. Meanwhile, in a large rimmed saute pan, add the oil, shallots and garlic and cook over low heat until the shallots become slightly translucent (about 3-4 minutes).  Transfer everything from the pan over to a high speed blender.
  3. To the blender, add almonds, pumpkin puree, maple syrup, salt and pepper.  Blend on high speed until smooth and creamy (about 1 minute).  Set aside until pasta is finished cooking.
  4. When the pasta is finished cooking transfer it over to the large rimmed saute pan.  Immediately pour the sauce overtop the noodles and toss well with tongs so that all noodles are fully coated.  You may not need to use all the sauce but I recommend saving it for use with leftovers.
  5. Plate the pasta and garnish with salt, pepper, red pepper flakes, sage and/or parsley.  Enjoy immediately.
  6. Store leftovers in an airtight container in your refrigerator for up to five days.  You may need to add more liquid (leftover sauce) when reheating on the stovetop.  I do not recommend reheating this dish in the microwave as it will dry it out.

Notes

*You could use pasta water instead of regular water to make it extra creamy.

Prep time does not include time to make the homemade pumpkin puree.

I love to add freshly steamed broccoli florets to this dish.  See my easy method for perfectly steamed broccoli.

Nutrition information below assumes six servings and use of all the sauce.  It does not include garnishes and broccoli.

If you are allergic to almonds you could substitute raw cashews.  If you are allergic to nuts you could substitute coconut cream for the almonds.  I have not tested the coconut cream version out but I imagine it would work well here.

  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Creamy Vegan Pumpkin Garlic Pasta