Today I would like to share a pumpkin Alfredo sauce pasta recipe. Usually Alfredo sauce contain butter, whipping cream and parmesan, however, I would like to introduce a “lighter” version of it. It is still creamy and rich but not heavy. Trust me, it will become you “go-to” comfort, hearty food real quick!
PUMPKIN ALFREDO PASTA INGREDIENTS:
Pumpkin: use pumpkin puree (canned or homemade).
Milk: you could use any plant-based milk of your choice (almond, soy or oats).
Spices: for these recipe you will need nutmeg, black pepper, salt and vegan vegetable broth powder(optional).
PUMPKIN ALFREDO PASTA Q&A:
1.Can you freeze pumpkin Alfredo sauce?
Yes, you can freeze these pumpkin sauce (for up to 3 days), however I would suggest to eat it freshly made.
2. Can I use canned pumpkin puree for these recipe?
Absolutely! You can use canned pumpkin puree or homemade.
3. Can I use these recipe to make a baked version of vegan mac and cheese?
Yes! Totally! You can combine all the ingredients together and add it to your baking dish (365F 20-25 min, although you can grade some vegan cheese on the top).
Other recipes to try:
Pumpkin Alfredo Pasta
Ingredients
- 250 g pumpkin puree
- 1/4 cup milk (non-dairy)
- 1 tsp vegetable boulion powder (vegan version)(optional)
- 1 pinch nutmeg
- 1/3 tsp black pepper
- 1 tsp butter (vegan) (optional)
Instructions
- Cook pasta of your choice. Drain and set aside.
- Blend all ingredients together.
- Heat a saucepan over a medium heat. Add blended ingredienst.
- Add cooked pasta and toss to combine.
- Remove from the heat and serve immediantly.
Nutrition
If you tried these Pumpkin sage cannelloni cannelloni recipe or any other recipe on the blog let me know by leaving comment below! Follow along Youtube, Instagram and Pinterest for even more recipes!
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