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Vegan Pumpkin Alfredo Noodles

Author - Alyssa Rimmer

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

Vegan Pumpkin Alfredo Noodles

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!

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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!

How to make Vegan Pumpkin Alfredo

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

Vegan Alfredo Pasta with Pumpkin

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 😉

Dairy-Free Alfredo Sauce with Pumpkin

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.

Easy Pumpkin Alfredo Pasta

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!

Vegan Pumpkin Alfredo Pasta Recipe

4.25 from 8 votes
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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!
Course Main Course
Cuisine Italian
Keyword dairy-free alfredo, healthy alfredo, pumpkin alfredo, pumpkin pasta, vegan alfredo, vegan pasta
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 587 kcal

Ingredients

  • 1/2 cup raw cashews
  • 2 cups hot water
  • 2 tablespoons olive oil
  • 3 garlic cloves , minced
  • Salt & pepper to taste
  • 1/4 teaspoon ground sage (optional)
  • 1 cup pumpkin puree
  • 1/2 cup nutritional yeast
  • 1 lb gluten-free pasta (your choice!)

Instructions

  1. Cook pasta according to package instructions.
  2. 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.*
  3. 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.
  4. 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.
  5. 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!

Recipe 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 Facts
Vegan Pumpkin Alfredo Noodles
Amount Per Serving
Calories 587 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 3g 15%
Sodium 74mg 3%
Potassium 351mg 10%
Total Carbohydrates 95g 32%
Dietary Fiber 5g 20%
Sugars 2g
Protein 16g 32%
Vitamin A 190.6%
Vitamin C 4%
Calcium 3%
Iron 20.5%
* Percent Daily Values are based on a 2000 calorie diet.
2 comments
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  1. 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?

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