Pumpkin Alfredo Pasta
This easy pumpkin Alfredo pasta recipe transforms pumpkin puree and a handful of simple pantry ingredients into an indulgent restaurant-style dinner. Rich, creamy, and perfect for a weeknight!
Pasta dinners are one of my go-to meals for busy weeknights. And when the weather gets chilly, this pumpkin Alfredo pasta is on heavy rotation in my meal plans!
Pumpkin doesn’t have a very strong flavour on its own, which means it can go either sweet or savoury. Pairing it with vegan cheese, garlic, and herbs lets you enjoy its savoury side—and its natural creaminess.
- 16 ounces pasta, such as fettuccine pasta or any other pasta
- 2 tablespoons vegan butter, store-bought or homemade
- 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 crumbled/chopped fresh sage or thyme
- ½ teaspoon freshly grated nutmeg, or pre-ground but freshly grated tastes the best here
- ¾ cup vegan Parmesan cheese
- ¾ cup to 1 cup reserved pasta water, start with ¾ cup in sauce
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