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easy vegan pumpkin alfredo sauce

Easy Vegan Pumpkin Alfredo Sauce

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  • Author: Megan
  • Total Time: 20 minutes
  • Yield: 4+ servings 1x
  • Diet: Vegan


Vegan, Refined Sugar Free, Nut Free

A super easy vegan pumpkin alfredo sauce that is creamy and flavorful and makes for the perfect healthy fall dinner recipe.  It is also nut free and made with only 8 common ingredients that you likely already have at home!


  • 1 16oz box of Mueller’s spaghetti
  • 1 and 1/4 cup pumpkin puree
  • 1 can full fat coconut milk
  • 1/4 cup vegan parmesan cheese
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 3/4 tsp salt
  • 1/8 tsp nutmeg
  • Optional: 1 tbsp tapioca flour


  1. Make your pasta: prepare according to instructions, you will fill a large pot with water and bring to a boil, add your pasta, and cook for about 10 minutes, until pasta is soft.
  2. While pasta is cooking, you will make your sauce.  Start by adding the olive oil and garlic to a large pan over medium heat and cook until fragrant.
  3. Then add the rest of your sauce ingredients, except the tapioca flour, and stir until combined. Taste and add more salt if desired.
  4. Lastly, add your tapioca flour to thicken the sauce, if desired. If you add it and still want it thicker, feel free to add another tablespoon.
  5. Once your pasta is cooked and drained, pour into the sauce, and stir until evenly coated.
  6. Best enjoyed immediately.


Leftover hack – save a small amount of your pasta water to add to the pasta when you go to reheat it.  This will help make it creamy again!

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian


  • Serving Size: 2 oz pasta