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Vegan Pumpkin Alfredo Recipe

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3.9 from 5 reviews

This creamy and flavorful Vegan Pumpkin Alfredo is a perfect dairy-free twist on a classic Italian favorite. Made with roasted hazelnuts, pureed pumpkin, nutritional yeast, and cashew cream, this sauce coats rigatoni pasta beautifully, delivering a rich and comforting plant-based meal that’s finished with crispy sage leaves and toasted hazelnuts for added texture and aroma.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

Nut and Sauce Ingredients

  • 1 cup raw hazelnuts
  • 20 ml / 1½ tbsp olive oil
  • 12 fresh sage leaves
  • 1 large garlic clove, finely chopped
  • 2 tbsp nutritional yeast
  • approx. 220 g / 1 cup pureed / fork smashed cooked or roasted pumpkin
  • 4 tsp / 20 ml red miso paste
  • 60 ml / ¼ cup homemade cashew cream, Oatly or similar plant-based cream
  • 1 tbsp / 15 ml apple cider vinegar
  • 1/8 tsp cayenne pepper, adjust to taste
  • black pepper, to taste

Pasta

  • 400 g / 14 oz rigatoni or other similar pasta shape

Instructions

  1. Roast Hazelnuts: Preheat the oven to 175° C / 345° F. Scatter the hazelnuts on a baking tray and roast them for about 8 minutes, keeping an eye on them to avoid burning.
  2. Prep Hazelnuts: Place the roasted hazelnuts in the middle of a clean kitchen towel and rub with your hands to loosen and remove most of the skins. Let them cool, then roughly crush or chop them.
  3. Cook Pasta: Cook the rigatoni according to package instructions, but drain it a couple of minutes before fully cooked as it will finish cooking in the sauce. Reserve about 120 ml (½ cup) of pasta cooking water.
  4. Fry Sage Leaves: Heat the olive oil in a large frying pan over medium heat. Place the sage leaves flat in the hot oil and fry until crispy. Remove and place on kitchen paper to drain and set aside.
  5. Sauté Garlic: Allow the oil to cool slightly, then add the finely chopped garlic. Fry gently over low heat until fragrant and soft, being careful not to burn it.
  6. Add Nutritional Yeast and Water: Stir in the nutritional yeast and about 2 tablespoons of the reserved pasta cooking water (or tap water) to the pan. Whisk well to combine.
  7. Incorporate Pumpkin and Flavorings: Add the pureed pumpkin, red miso paste, cashew cream, apple cider vinegar, cayenne pepper, and black pepper to the pan. Add more pasta cooking water if needed to achieve a saucy consistency.
  8. Season and Optional Blend: Taste and adjust seasoning as needed. If desired for a smoother sauce, blend the mixture and return to the pan to warm through, though this step is optional.
  9. Combine Pasta and Sauce: Add the partially cooked pasta to the sauce and toss well to coat, allowing the pasta to finish cooking in the sauce and warm through.
  10. Serve: Divide the pasta between four plates and garnish with the crispy fried sage leaves and toasted crushed hazelnuts.

Notes

  • Removing hazelnut skins is optional but recommended for a smoother flavor.
  • Use homemade cashew cream or a plant-based cream like Oatly for best creaminess.
  • Adjust cayenne pepper to your preferred heat level.
  • Save pasta cooking water to help thin the sauce and help it cling to the pasta.
  • Blending the sauce is optional but creates a smoother texture, especially good for presentation.
  • Ensure garlic is cooked gently to avoid bitterness.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian Vegan
  • Diet: Vegan

Find it online: https://recipeteach.com/vegan-pumpkin-alfredo-recipe/