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Vegan Pumpkin Alfredo Pasta

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 587kcal



  • 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