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September 27, 2018

by Alyssa Rimmer

Vegan Pumpkin Alfredo Noodles

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These Vegan Pumpkin Alfredo Noodles are ready in just 15 minutes and use only 10 ingredients. Perfect vegan comfort food, healthy and absolutely delicious!

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I've made it my mission this fall to share some unconventional ways of using pumpkin. I'm personally a pumpkin freak and look forward to this season all year long, and because of that, most of the classics are done!

I've shown you how to make healthy pumpkin breakfast bars, pumpkin chocolate chip pancakes, healthy pumpkin muffins, even pumpkin granola, but I haven't made a savory pumpkin dish in years!

So today we're going to make these super easy vegan pumpkin alfredo noodles to celebrate pumpkin season but also help keep you cozy all winter long!

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How to make Vegan Alfredo Sauce

Classic alfredo is made with lots of butter, lots of cream and lots of cheese. Delicious? Absolutely! Healthy? Not so much.

Since I know many of my readers come here for gluten-free and dairy-free recipes, I want to teach you how to create a healthy vegan alfredo sauce that doesn't use any crazy ingredients.

  • Step 1: sauteing some olive oil with a little garlic, salt and pepper
  • Step 2: slowly stream in your vegan cream (more on that in a sec)
  • Step 3: whisk in some nutritional yeast
  • Step 4: taste, adjust and devour

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Easy Vegan Cream Sauce

The trick to a good cream sauce is to have a good cream. And the best way to have a good cream is to make it yourself!

I've tried making creamy sauces with a store-bought milk, but they're too thin and even the unsweetened variety tastes a little sweet. My trick? Raw cashews blended up with some water!

It's easy, affordable, healthy and tastes amazing. You can control the thickness too – add less water for a thicker, richer cream, more liquid for a more traditional “milk” consistency.

To me, the best part of cashew cream is that it's pretty flavorless so it really helps other ingredients shine. Just like when you turn it into a pumpkin alfredo sauce ????

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Creamy Pumpkin Alfredo Noodles

Pumpkin and pasta might sound a little strange, but trust me, you're going to totally dig it. The pumpkin helps give the sauce an extra creaminess (sans cheese), but also adds a subtle sweetness that makes it super comforting.

I love that it only takes 15 minutes to make, that you can freeze the leftovers, and that it keeps well!

And while I haven't tested it yet, I do think this would make an awesome mac and cheese sauce if you added in some shredded vegan cheese and used shells instead of linguine.

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Maybe I'm biased, maybe it's because I simply adore pumpkin, or maybe it's because pasta is one of my fave foods of all time, but…

I'd have to say this is probably one of my favorite pasta dishes to date!

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More Savory Pumpkin Recipes To Try!

Vegan Pumpkin Alfredo Noodles

This is a fun, fall-inspired twist on a classic pasta dish, but made healthy. You'll love how silky smooth and comforting a bowl of these vegan pumpkin alfredo noodles are!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 587kcal
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4.62 from 21 votes

Ingredients

Instructions

  • Cook pasta according to package instructions.
  • While the pasta is cooking, add the cashews and hot water to a high powered blender and blend on high until creamy, about 1 minute. Set aside.*
  • In a large non-stick skillet, add the olive oil to a pan over medium heat. Once the oil is shimmery, add the garlic and saute until fragrant, 2 minutes. Add the salt, pepper and sage (if using) and cook another minute or two.
  • Add the pumpkin puree and half the cashew milk into the pan. Stir until smooth. Add the remaining cashew milk and nutritional yeast, and whisk until smooth. Taste and adjust seasonings as desired.
  • Drain the pasta then add it to the pan and toss with the sauce. Serve immediately and garnish with fresh herbs, fresh cracked pepper and some red pepper flakes if you like heat!

Video

Notes

* if you don't have a high powered blender, you can purchase cashew milk at the store. I like using cashew milk in this recipe because it has the most subtle flavor in my opinion, but any unsweetened milk will work!
** recipe adapted from Pinch of Yum

Nutrition

Calories: 587kcal | Carbohydrates: 95g | Protein: 16g | Fat: 17g | Saturated Fat: 3g | Sodium: 74mg | Potassium: 351mg | Fiber: 5g | Sugar: 2g | Vitamin A: 9530IU | Vitamin C: 3.3mg | Calcium: 30mg | Iron: 3.7mg
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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. I have a question, could you please give me some options for vegan cream? Can I use almond milk instead of cashew milk? Thanls

    • Hi Claudia – you could try, but you won’t get the same thick, creamy texture. If you do use almond milk, I would half the amount we have here as it’s much more watery than cashew cream!

  2. Thank you for the suggestion of purchasing the cashew milk instead of making it. I made this for lunch today. Super easy and very delicious!

  3. Wow! Gorgeous recipe! I love that it is simple and healthy. Thank you, Alyssa! Just wondering, the pasta noodles look awesome, what brand do you use?

    • My blender can handle them not soaked, but if you have a lower powered one you might want to soak for just a little before blending!

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