Home > Recipes > Cooking Methods > 30 Minutes
September 27, 2018

by Alyssa

Vegan Pumpkin Alfredo Noodles

Jump To Recipe

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!

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


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
Print Pin
Vegan Pumpkin Alfredo Pasta
4.67 from 24 votes



  • 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!



* 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


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
Pumpkin Alfredo Sauce with Noodles
Pumpkin Alfredo Sauce with Noodles

shop this post

rate this recipe


share what you make

Tag #simplyquinoa on Instagram with your creations! We love sharing what you make with the community. We can’t wait to see!

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!

Interested in Healthy Eating? Grab our 7-Day Vegan Meal Plan!

With a week’s worth of simple and healthy meals, Eat Clean will help you see just how easy living a life full of whole foods can be. Recipe are 100% gluten-free and vegan!


Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Tasty! Made this with Banza shells, and one clove of garlic, because I can’t read well. Will be making this again.

  2. 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!

  3. What are you doing to me, lol I’m a Libra and it’s just too hard to make a decision on all these pumpkin choices!

  4. This looks heavenly! I cannot wait to try it! One question, could you make the sauce in advance and freeze it?

  5. 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!

  6. Thank you for mentioning that it’s ok to purchase the cashew milk! So simple and very delicious! Had it for lunch today.

  7. 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!


    3 Day Reset

    This reset plan is an easy-to-follow timeline
    to get you back on track within 72 hours!

    Welcome to Simply Quinoa! Our mission is to help women be well + truly healthy.

    This is a community that celebrates your own unique health journey, no matter where you are on your path. We will encourage you, inspire you and support you every step of the way.