... Easy Pumpkin Alfredo Pasta | Dance of Stoves

Easy Pumpkin Alfredo Pasta

Pumpkin Alfredo Pasta. - This Pumpkin Alfredo Pasta Recipe is very creamy, light, quick, and easy to make. It is also perfect for the day today.
When I shared the recipe for homemade pumpkin puree, I already told you that I had some sweet and savoury recipes in mind, and here is the first one. 

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This recipe is for all vegan Alfredo pasta lovers, and although it is tough for me to decide between the two recipes, I think I like this a little more; I don't know if it will be because of the novelty.

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Also Read: Vegan Sloppy Joes Recipe

Pumpkin Alfredo Pasta. - This Pumpkin Alfredo Pasta Recipe is very creamy, light, quick, and easy to make. It is also perfect for the day today.
The best thing about this pasta and its flavour is how easy it is to prepare, that it is very creamy, much lighter than the original Alfredo pasta, and that it is ready quickly, making it perfect for everyday use. 

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Also Read: Pasta Primavera {Delicious Recipe!}

We only add a little ground black pepper on top, but it is also vibrant with vegan Parmesan or fresh chopped basil, although you can eat it alone or add whatever you want.

Also Read: Thai Vegan Coconut Soup

Pumpkin Alfredo Pasta. - This Pumpkin Alfredo Pasta Recipe is very creamy, light, quick, and easy to make. It is also perfect for the day today.
Advice:

  • You can make the recipe with any vegetable milk.
  • If you don't have pumpkin puree, you can add a little cooked pumpkin and whisk the sauce.
  • The sauce doesn't need to be whipped, but I sometimes do it to make it more acceptable in texture.
  • Nutritional or beer yeast adds a cheesy touch. You can substitute it for a splash of beer, vegan cheese or vegan Parmesan cheese, although the amount may vary.
  • The cornstarch is so that the sauce is thicker, but if you do not mind that the sauce is more liquid, you can eliminate this ingredient.

Pumpkin Alfredo Pasta. - This Pumpkin Alfredo Pasta Recipe is very creamy, light, quick, and easy to make. It is also perfect for the day today.
Pumpkin Alfredo Pasta

Pumpkin Alfredo Pasta. - This Pumpkin Alfredo Pasta Recipe is very creamy, light, quick, and easy to make. It is also perfect for the day today.
This Pumpkin Alfredo Pasta recipe is so creamy, light, quick, and easy to make. It is also perfect for the day today.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook: 15 mins
  • Total: 20 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Main Dish
  • Cuisine: Vegan, Italian

Ingredients SCALE (1x)

  • 200 g pasta (7 oz)
  • Two tablespoons of extra virgin olive oil
  • Four cloves of garlic
  • 1 and 1/2 cups of almond milk (375 ml)
  • 1/2 cup of pumpkin puree (130 g)
  • One teaspoon of sea salt
  • Ground black pepper to taste
  • One tablespoon cornstarch
  • The juice of 1/2 lemon
  • Four tablespoons nutritional or beer yeast

Ingredients SCALE (2x)

  • 400 g pasta (14 oz)
  • Four tablespoons of extra virgin olive oil
  • Eight cloves of garlic
  • 2 and 1/2 cups of almond milk (750 ml)
  • 1 cup of pumpkin puree (260 g)
  • Two teaspoon sea salt
  • Ground black pepper to taste
  • Two tablespoon cornstarch
  • The juice of 1/2 lemon
  • Eight tablespoons nutritional or beer yeast

Ingredients SCALE (3x)

  • 600 g pasta (21 oz)
  • Six tablespoons of extra virgin olive oil
  • 12 cloves of garlic
  • 3 and 1/2 cups of almond milk (1125 ml)
  • 1 1/2 cup of pumpkin puree (390 g)
  • Three teaspoon sea salt
  • Ground black pepper to taste
  • Three tablespoon cornstarch
  • The juice of 1/2 lemon
  • 12 tablespoons nutritional or beer yeast

Instructions

  1. We cook the pasta according to the instructions on the package.
  2. In a frying pan, heat the oil and brown the finely chopped garlic cloves. Add 1 cup of almond milk (250 ml), the pumpkin puree, salt and pepper and cook over medium-high heat for about 5 minutes.
  3. Dissolve the cornstarch in the rest of the milk (1/2 cup or 125 ml) and pour the mixture into the pan along with the rest of the ingredients (the lemon juice and the nutritional or beer yeast).
  4. Cook over medium-high heat until thick, stirring constantly.
  5. We add the pasta, we stir, and we can serve.
  6. We sprinkle a little more ground black pepper on top.

Nutrition

  • Serving size: 1/4 of the recipe 
  • Calories: 327 
  • Sugar: 3.5 g 
  • Sodium: 551.5 mg 
  • Fat: 9.1 g 
  • Saturated fat: 1.4 g 
  • Carbohydrates: 48.5 g 
  • Fibre: 7.8 g 
  • Protein: 15.6 g

Have you made this recipe?

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Also Read: 10 Vegan Recipes In 30 Minutes Or Less

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