Description
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!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Then add the rest of your sauce ingredients, except the tapioca flour, and stir until combined. Taste and add more salt if desired.
- 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.
- Once your pasta is cooked and drained, pour into the sauce, and stir until evenly coated.
- Best enjoyed immediately.
Notes
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
Nutrition
- Serving Size: 2 oz pasta