This easy pumpkin Alfredo pasta recipe transforms pumpkin puree and a handful of simple pantry ingredients into an indulgent restaurant-style dinner!
You'll only need pasta, vegan butter, and a few other ingredients to make this easy recipe.
Boil the pasta in salted water until it’s al dente, according to the instructions on the box. Drain the pasta and reserve a cup of the cooking water.
Melt the vegan butter in a pan set over medium heat. Add the minced garlic and cook just until it’s fragrant.
Slowly pour in the vegan heavy cream, whisking it into the butter and garlic. Then, whisk in the pumpkin until the sauce is smooth.
Stir in the sea salt, ground black pepper, sage or thyme, and nutmeg.
Stir in the reserved pasta water, then add the cooked pasta and toss it with the sauce.
Turn the heat off and let the pasta sit for 3 to 5 minutes. Season to taste and serve your pumpkin Alfredo pasta with additional vegan Parmesan.