Pumpkin Alfredo Pasta
Ingredients
The pasta
-
16
ounces
pasta, such as fettuccine
The sauce
-
2
tablespoons
vegan butter
-
5
cloves
garlic, minced
-
1 ¼
cups
vegan heavy cream
-
1
cup
pumpkin puree
-
½
teaspoon
fine sea salt
-
¼
teaspoon
ground black pepper
-
½
teaspoon
dried sage or 1 tablespoon fresh sage or thyme
-
½
teaspoon
freshly grated nutmeg
-
¾
cup
vegan Parmesan cheese
-
¾ to 1
cup
reserved pasta water
Instructions
- Cook the pasta in salted water until al dente and reserve 1 cup of the cooking water.
- Melt the vegan butter in a pan over medium heat and sauté the minced garlic until fragrant.
- Slowly whisk in the vegan heavy cream, then add the pumpkin puree and mix until smooth.
- Stir in the sea salt, black pepper, sage or thyme, and nutmeg.
- Add the reserved pasta water, then toss in the cooked pasta until well coated.
- Turn off the heat and let the pasta sit for 3 to 5 minutes before serving with additional vegan Parmesan.
Nutrition Facts (estimated)
Servings
8 servings
Calories
282
Total fat
6g
Total carbohydrates
48g
Total protein
8g
Sodium
303mg
Cholesterol
0mg
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