Vegan pumpkin alfredo is made with a rich and earthy homemade creamy sauce simmered with sage and fresh garlic. Family-friendly and ready in less than 30 minutes, this pasta recipe is the ultimate comfort meal.
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This post was originally published 11/7/2016
It's that time of the year for pumpkin, warm spices, and hazelnuts. Not only does cooler weather bring nutty and aromatic flavors, but it also brings comforting and hearty meals that are filling, perfect for the family, and wildly versatile. Case in point?
This AMAZING vegan pumpkin alfredo.
This creamy alfredo pasta is the definition of savory and simple. It is a quick and easy weeknight meal that can be made in a matter of minutes. Top this dairy-free alfredo sauce with your favorite vegan parmesan for a level of cheesiness that balances out the rich and creamy pumpkin sauce.
This recipe is fail-proof, kid-friendly, and great for whenever you're craving those pumpkin flavors! So what are you waiting for? Let's get started!
Recommended Ingredients & Equipment
Made with pantry friendly ingredients and a staple or two from the refrigerator, this pumpkin alfredo pasta is one of the easier recipes you'll find. All the ingredients should be available at your local grocery store.
Here is everything you need.
Ingredient Notes
- Pasta: For this recipe, you use any kind of pasta such as linguine noodles, elbow, and even vegan ravioli. Want to make this gluten-free? Use your favorite storebought gluten-free pasta.
- Pumpkin Puree: I like to use canned pumpkin puree becase it makes things easier when we are short on time, but you can make your own puree, too. Don't want to use pumpkin? Use butternut squash or sweet potatoes instead.
- Hazelnuts: Feel free to swap out for your favorite nut. I also recommend pecans and walnuts. Or, for a nut free version, omit altogether.
- Sage: Dried sage is what we used, but you an use freshly minced sage.
- Milk: Use your favorite neutral-flavored on dairy milk. I recommend soy or almond. Or, better yet? Make your own almond milk at home.
- Vegan Parmesan (optional)- I’m a HUGE fan of Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. If you don’t have access to Violife, you can make your own parmesan or omit it altogether.
Recommended Equipment
For this pumpkin alfredo recipe, you will need kitchen utensils, measuring cups and spoons, a saucepan, a nonstick skillet, a cutting board, and a sharp knife. (<<affiliate links)
Step-byStep Instructions
Step One – Boil the Pasta
This is as simple as it sounds. Bring water to a rolling boil, add enough salt to make it taste like the sea, and add your dried pasta. Cook according to package directions; different kinds of pasta will have different cooking times. Once your pasta is al dente, strain through a colander.
Pro Tip: What to learn how to make the perfect pasta every time? Check out this helpful article.
Step Two – Make the Pumpkin Sauce
In a large skillet, heat oil over medium heat. Stir in the minced garlic and sauté until fragrant. Add the sage and cook for an additional 30 seconds. Once rich and fragrant, add the pumpkin puree, vegetable broth, and seasoning. Bring the mixture to a boil. Reduce heat and simmer.
Remove the pumpkin puree from the heat and stir in the dairy-free milk. Taste and adjust the seasonings.
Step Three – Add the Pasta
Finally, stir the cooked into the sauce and top it with chopped hazelnuts, scallions, and vegan parmesan cheese. Serve immediately.
Serving and Storing
Serving – Serve this savory pumpkin pasta with your favorite garlic bread or rolls, salads, appetizers, and desserts.
Storing – Store the leftovers in an airtight container in the refrigerator for up to four days. To reheat, gently reheat the pasta over the stove with 1-2 tablespoons of water. Alternatively, you can freeze the leftovers in a freezer-safe container for three months.
Tips & Tricks
- This recipe is versatile. Feel free to add your favorite root veggies and greens to this vegan alfredo sauce to give it extra flavor and nutrients.
- Don't like pumpkin? Use butternut squash or sweet potatoes instead.
- Cook the pasta to al dente to avoid mushy pasta. If you use thicker or thinner noodles, I recommend following the box’s instructions to cook the pasta al dente. Cook times can range from 5 to 6 minutes to 12 or more depending on the variety.
- Spice things up. Spice things up by adding cayenne pepper or jalapeños.
Frequently Asked Questions
Leftover pumpkin puree? No problem! You can use it up in a variety of different ways such as use it in pancakes, bread, other sauces, soups, and much more.
While I like shell pasta for this recipe, you can really use any type of pasta. Other options are fusilli, penne, and spaghetti
Sure! Just swap out the fusilli for gluten-free pasta and you have yourself a gluten-free pasta recipe. This is my favorite brand of gluten-free pasta. (<<affiliate link)
Most packaged brands of pasta are vegan but it’s always a good idea to check the ingredients for eggs. Fresh pasta more often contains eggs.
More Vegan Pasta Recipes
- Creamy Hummus Pasta
- Butternut Squash Pasta
- Easy Vegan Mac and Cheese
- The Best Alfredo Sauce
- Easy Vegan Mushroom Stroganoff
Want more? Make sure to check out all my go-to vegan pasta recipes for inspiration.
Vegan Pumpkin Alfredo
Ingredients
- 2 cups uncooked small pasta shells
- 2 tablespoons olive oil
- 3-4 cloves garlic, minced
- ½ teaspoon dried sage
- 1 ½ cup pumpkin puree
- 1 cup vegetable broth
- ⅛ teaspoon allspice
- salt and pepper, to taste
- 2 tablespoons unsweetened almond or soy milk
Toppings
- ½ cup roasted hazelnuts, chopped
- scallions, minced
- vegan parmesan, optional
Instructions
- In a medium pot, bring 6 cups of water to boil. Add pasta and cook for about 10 minutes, until al dente. Drain the water and set it aside. Note: Different types of pasta will have different cooking times. Make sure to follow the instructions on the back of the package.
- In a large skillet, heat the olive oil over medium-high heat. Stir in minced garlic and sauté for about 3 minutes, until lightly brown and fragrant. Add sage and sauté for another minute. Pour in pumpkin puree, vegetable broth, allspice, salt, and pepper, and bring to a boil. Reduce heat to a simmer and simmer for 7-9 minutes, stirring almost constantly, until sauce begins to thicken. Remove from heat and stir in almond milk. Taste and adjust seasonings.
- Stir in pasta and sauce and top with hazelnuts, scallions, and vegan parmesan cheese (optional). Serve immediately.
Notes
- This recipe is versatile. Feel free to add your favorite root veggies and greens to this vegan alfredo sauce to give it extra flavor and nutrients.
- Don't like pumpkin? Use butternut squash or sweet potatoes instead.
- Cook the pasta to al dente to avoid mushy pasta. If you use thicker or thinner noodles, I recommend following the box’s instructions to cook the pasta al dente. Cook times can range from 5 to 6 minutes to 12 or more depending on the variety.
- Spice things up. Spice things up by adding cayenne pepper or jalapeños.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the