Description
A decadent yet healthy vegan alfredo pasta dish made with pumpkin purée and coconut milk, perfect for cozy autumn evenings.
Ingredients
Scale
- 1/4 cup olive oil
- 1 large yellow onion, diced
- 6 garlic cloves, minced
- 5 large sage leaves, finely chopped
- 1 large sprig or 2 small sprigs of rosemary, leaves finely chopped
- 1 tablespoon fresh thyme leaves, roughly chopped
- 1/4 cup all-purpose flour
- 1 (13.5-ounce) can lite or reduced-fat coconut milk
- 1 1/2 teaspoons kosher salt
- Freshly cracked black pepper to taste
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups pumpkin purée
- 3 1/4 cups vegetable broth
- 1 1/2 tablespoons white or yellow miso paste
- 1/4 cup nutritional yeast
- 8 ounces pasta of choice
- 1/2 cup fresh flat-leaf Italian parsley (for garnish)
- Vegan parmesan cheese (for garnish)
- Cashew parmesan (for garnish)
Instructions
- Heat a nonstick pot over medium heat, add olive oil and diced onion. Cook for 5-6 minutes until softened.
- Add minced garlic, sage, rosemary, and thyme. Cook for 2 minutes until fragrant.
- Sprinkle in flour, mix for 1 minute until combined. Gradually pour in coconut milk, whisking to prevent lumps. Cook for 2 minutes until slightly thickened.
- Stir in pumpkin purée, salt, black pepper, and nutmeg. Blend with an immersion blender for a creamy consistency.
- Add vegetable broth, miso paste, and nutritional yeast, mixing well.
- Toss in pasta, ensuring it’s submerged. Bring to a boil, then simmer for about 20 minutes until pasta is al dente.
- Remove from heat, adjust seasonings, and garnish with parsley and vegan parmesan before serving.
Notes
Quality olive oil and fresh herbs make a significant difference in flavor. For a gluten-free option, use arrowroot powder or gluten-free flour blends.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan alfredo, pumpkin pasta, autumn recipes, one-pot meal, cozy dinner
