Pumpkin Alfredo (dairy-free, soy-free, nut-free)

Creamy pumpkin alfredo with a crisp rosemary breadcrumb topping. An ideal cozy, 30 min fall dinner!! The pasta and sauce all come collectively in a single pot!

Pumpkin season is HERE! Let’s have a good time with this creamy, one-pot pumpkin alfredo. This can be a lighter, vegan twist on basic fettuccine alfredo, however you don’t quit any decadence.

As an alternative, you get a creamy, one-pot pasta that’s filled with flavors of rosemary and thyme in a vibrant, orange sauce. It’s so good for fall!

Whereas the pasta and pumpkin alfredo sauce cook dinner collectively in a single pan, you make the crispy, rosemary breadcrumbs to sprinkle on prime. They’re such a beautiful distinction to the creaminess of the pasta and actually make this pasta dish particular.

Why You’ll Love Pumpkin Alfredo

• one-pot pasta with creamy sauce and superb fall flavors!
• alfredo sauce is filled with pumpkin goodness
• versatile – You should use any sort of pasta you want, even gluten-free!
• soy-free and nut-free and simply made gluten-free

Extra One-Pot Pastas

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Vegan Pumpkin Alfredo

Creamy pumpkin alfredo with a crisp rosemary breadcrumb topping. An ideal cozy, 30 min fall dinner!! The pasta and sauce all come collectively in a single pot.

Prep Time5 minutes minutes

Cook dinner Time30 minutes minutes

Whole Time35 minutes minutes

Course: Primary Course

Delicacies: American, Italian

Key phrase: pumpkin alfredo

Servings: 4

Energy: 311kcal

Writer: Vegan Richa

Components

For the pumpkin alfredo

• 1 tablespoon additional virgin olive oil
• 4 garlic cloves minced
• 2.5 tablespoons flour
• 1/4 teaspoon dried thyme or 1 teaspoon recent thyme
• 1/4 teaspoon dried rosemary or 1 teaspoon recent rosemary
• 1/4 teaspoon black pepper
• 1 cup (236.59 ml) water or broth
• 3/4 cup (183.75 g) pumpkin puree
• 1/2 teaspoon salt
• 2 cups (473.18 ml) water or broth
• 2 tablespoons dietary yeast
• 6 ounces (170.1 g) fettucini
• 1/4 cup (25 g) vegan parmesan divided

For the Breadcrumb Topping

• 2 teaspoons vegan butter
• 1 clove garlic minced
• 1 sprig recent rosemary chopped into 2 to three items
• 1/4 cup (27 g) breadcrumbs

For Garnish

• pepper flakes, parsley or different recent herbs

Directions

Make the pumpkin alfredo.

• Warmth a big skillet over medium warmth and add the additional virgin olive oil. Add the minced garlic and cook dinner till the garlic begins to show golden on some edges. Add the flour, thyme, rosemary, and black pepper and blend in. If the flour is simply too dry add one other 1 to 2 teaspoons of oil and cook dinner.

• Then add one cup of water by pouring in about 1/3 cup at a time and blend it in with the flour. This helps the flour combine in and reduces the possibilities of lumps. As soon as combined in add the pumpkin puree, the remainder of the water, salt, and dietary yeast, and blend rather well. Convey it to a boil and add the fettucini to the skillet and press it into the combination.

• Add 2 to three tablespoons of vegan parmesan and canopy with the lid. Let it cook dinner for 12 to fifteen minutes. Stir on the 12-minute mark to ensure the noodles aren’t sticking to one another. Proceed to cook dinner till the noodles are cooked to your desire. Within the meantime, make the breadcrumb topping.

Make the breadcrumb topping whereas the pasta cooks.

• Add the vegan butter to a small skillet over medium warmth. Add the garlic and rosemary, and cook dinner for a number of seconds, then add the breadcrumbs and a pinch of salt. Cook dinner till the combination is golden, and use it to prime the pasta.

• By now, your pasta needs to be almost completed. Style and regulate salt and taste. Add in additional salt or herbs if wanted. High it with the remainder of the vegan parmesan, crimson pepper flakes, and parsley. Cowl with the lid and change off the warmth.

• Let it sit for two to three minutes for the parmesan to melt or soften after which serve topped with the breadcrumb topping and with some garlic bread on the facet.

Notes

Glutenfree: use gluten-free pasta and gluten-free breadcrumbs. Use 1 tablespoon of rice flour and 1 tablespoon of tapioca starch as a substitute of the flour. 
This recipe is Soy-free and nut-free so long as you select soy- and nut-free vegan parmesan and vegan butter.
Variations: prime with toasted pine nuts, walnuts, coconut bacon or different vegan bacony bits, or fried sage would even be superb. 
Use butternut squash mash or purée  as a substitute of pumpkin
 

Diet

Diet Information

Vegan Pumpkin Alfredo

Quantity Per Serving

Energy 311
Energy from Fats 81

% Each day Worth*

Fats 9g14%

Saturated Fats 2g13%

Sodium 537mg23%

Potassium 310mg9%

Carbohydrates 47g16%

Fiber 4g17%

Sugar 3g3%

Protein 10g20%

Vitamin A 7277IU146%

Vitamin C 3mg4%

Calcium 58mg6%

Iron 2mg11%

* P.c Each day Values are based mostly on a 2000 calorie weight loss plan.

Components

• pasta – For creamy sauces like alfredo, I like to recommend a thicker pasta, like fettucini. use gluten-free pasta if wanted.
• garlic – We begin by sautéing garlic in additional virgin olive oil to get base taste. You’ll additionally use sautéed garlic within the breadcrumb combination.
• for thickening the alfredo sauce – We make a conventional roux by cooking flour in sizzling olive oil. Use a tablespoon every of rice flour and tapioca starch for gluten-free.
• herbs – Use dried or recent thyme, rosemary, and black pepper.
• pumpkin puree – I used store-bought, however you may clearly additionally use do-it-yourself. Simply ensure it’s unsweetened. Don’t use pumpkin pie filling, as that comprises sugar and spices that received’t work on this dish.
• water or broth – Thins out the sauce barely, to get an ideal, creamy texture.
• vegan butter – To sauté the breadcrumb combination. Select soy-free and/or nut-free, if wanted.
• recent rosemary – Offers the breadcrumb combination a beautiful, fall taste.
• breadcrumbs – Gluten-free is okay, if wanted.
• vegan parmesan and dietary yeast – Provides that tacky style we love about alfredo sauce. Select soy-free and/or nut-free, if wanted.
• garnishes – Go along with the classics: pepper flakes and parsley.

Suggestions

• This recipe can simply be made gluten-free by utilizing gluten-free pasta and use one tablespoon of rice flour and one tablespoon of tapioca starch as a substitute of the all function flour.
• I serve my pumpkin alfredo topped with parmesan and parsley in addition to a grating of pepper, however toasted pine nuts, walnuts, or fried parsley or sage would even be superb. Wanna sprinkle some coconut bacon on prime? Go for it!
• Not a fan of pumpkin? You may make this utilizing do-it-yourself butternut squash or kabocha puree.

Make Pumpkin Alfredo

Warmth a big skillet over medium warmth and add the additional virgin olive oil. Add the minced garlic and cook dinner till the garlic begins to show golden on some edges. Add the flour, thyme, rosemary, and black pepper and blend in. If the flour is simply too dry add one other one to 2 teaspoons of oil and cook dinner.

Then add one cup of water by pouring in about 1/3 cup at a time and blend it in with the flour. This helps the flour combine in evenly with out forming lumps. As soon as combined in add the pumpkin puree, the remainder of the water, salt, and dietary yeast, and blend rather well.

Convey it to a boil and add the fettucini to the skillet and press it into the combination.

Add two to 3 tablespoons of vegan parmesan and canopy with the lid. Let it cook dinner for 12 to fifteen minutes. Stir on the 12-minute mark to ensure the noodles aren’t sticking to one another. Proceed to cook dinner till the noodles are cooked to your desire. Within the meantime, make the breadcrumb topping.

Add the vegan butter to a small skillet over medium warmth. Add the garlic and rosemary, and cook dinner for a number of seconds, then add the breadcrumbs and a pinch of salt. Cook dinner till the combination is golden, and use it to prime the pasta. 

By now, your pasta needs to be almost completed.

Style the pasta and regulate salt and taste. Add in additional salt or herbs if wanted. High it with the remainder of the vegan parmesan, crimson pepper flakes, and parsley. Cowl with the lid and change off the warmth.

Let it sit for 2 to 3 minutes for the parmesan to melt or soften after which serve topped with the breadcrumbs and with some garlic bread on the facet. My every little thing bagel garlic tacky bread can be superb with this pumpkin alfredo!

Regularly Requested Questions