This recipe is super easy to make and comes together in just one-pot, so you get to save on everyone’s least favorite chore: washing dishes! It’s more of a seasonal trend. bulk it up with some beans or tofu or your favorite protein source. Using an immersion blender, blend until the sauce is mostly smooth and creamy. pumpkin pie spice; 1/2 tsp. First things first, I highly recommend using a deep NONSTICK frying pan, not a ceramic or steel pan. ; Arrowroot powder: To help thicken the sauce … Follow me on Instagram, Facebook, and Pinterest and read more about me here. It tastes like a cross between pumpkin alfredo and pumpkin mac and cheese! Home » Recipes » Vegan Dinner Recipes » Vegan Pumpkin Alfredo with Roasted Hazelnuts, by Sarah McMinn / Posted: November 7, 2016 / Updated: March 5, 2020 / Disclosure: This post may contain affiliate links. In this recipe, I use olive oil as my source of fat, though you could use vegan butter if you wanted something really rich (or half butter, half olive oil). These noodles are meant to make your … ; Garlic/Onion: Sauteed with some oil for lots of flavor. Then add the flour, whisking constantly with a wooden spoon for 1 minute until well incorporated and the mixture forms somewhat of a paste. So, if you don’t have a nonstick soup pot or a deep, large nonstick frying pan like this, I would either (a) be comfortable using more oil than called for in this recipe and reallllly stir the pasta while it’s cooking or (b) cook the pasta and sauce separately (sadly, this won’t be a “one-pot” recipe anymore). Add the pumpkin purée, kosher salt, black pepper to taste, and the nutmeg, and stir until thoroughly incorporated. Pumpkin Alfredo - a creamy, delicious vegan pasta sauce made with pumpkin and seasonal spices and served over shell pasta for a warm and comforting fall meal that can be made in under 30 minutes. That’s why you’ll use an immersion blender to blend the sauce up and crush those pieces of onions and garlic. Super easy and flavorful. The reason I use “lite” coconut milk is that it’s the best texture for Alfredo-type sauces, but unsweetened oat milk is also equally great. Apple Cider Donuts. Cook for 5-6 minutes until the onion is softened and lightly browned. ... 7 Keys to Success on a Healthy Vegan Diet. In a large non-stick skillet, add the olive oil to a pan over medium heat. This vegan pumpkin pasta is easy to make and can be done in about 30 minutes, making it the perfect weeknight family meal. Updated: September 24, 2020. And now that Ottawa is covered in a blanket of snow, I’m cozying up under a blanket … I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. Written by Becky. If you just dump all the milk in at once, you risk your flour and milk clumping together. This is the brand I use when I’m eating gluten-free. Make sure to tag, Vegan Pumpkin Alfredo with Roasted Hazelnuts, SERVING AND STORING VEGAN PUMPKIN ALFREDO, © 2020 My Darling Vegan — All Rights Reserved, Vegan Pesto Pasta with Sun-Dried Tomatoes, Creamy Butternut Squash Pasta with Bechamel Sauce, Vegan Chocolate Torte with Hazelnut Crust, 4-Ingredient Cookies with Chocolate Chips, Vegan Chocolate Peppermint Crinkle Cookies. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all. Vegan Pumpkin Alfredo A creamy pumpkin alfredo that is dairy-free and vegan- but you would never know just by tasting it! This recipe is easy to make, satisfying, and is sure to be your family’s … Originally published: October 30, 2019. A few months ago I answered that question with my Easy Vegan Fettuccine Alfredo but I think I would like to amend my answer. Since you are cooking the pasta directly in the sauce, you want to make the sauce is as smooth and uniform in texture as possible (a chunky sauce will make it harder for the pasta to cook evenly). STEP ONE – COOK THE PASTA. Here are a few of my favorite recipes: It’s October which means I can’t help but share all the vegan pumpkin recipes out there. Add veggies and greens of choice. This vegan pumpkin alfredo sauce is what autumnal dreams are made of. Cozy evenings near a fire. Bring to a simmer and stir the pasta frequently until it’s al dente, about 20 minutes. Heat a saucepan on low heat, add oil, once the oil is hot, add the garlic and cook for 3-5 minutes until brown and fragrant. To make the sauce, sauté the garlic in 1 tablespoon oil for a minute over medium heat, until fragrant. Leftovers are better kept separately. … Calories: 323 kcal. You might want to add a pinch more of salt if you do use water. Who doesn’t love a one=pot meal? My new ultimate fall comfort food is this Vegan Pumpkin Alfredo. To bulk up the veggies, add some sautéd spinach or kale. Reduce heat to a simmer and simmer for 7-9 minutes, stirring almost constantly, until sauce begins to thicken. It’s another creamy Raw Food treat, with a surprising twist! but also delicious), but you can heat them up on the stove, adding a bit of nondairy milk as needed to thin out the sauce. Rocky Horror Picture Show. Transfer sauce to blender then blend on high until smooth, about 2 minutes. But instead of just adding the flour right away, I add some aromatics to infuse some depth of flavor into this roux. Garnish with parsley and vegan parmesan cheese or cashew parmesan. Let’s take a look at the recipe card below. Rub the wet mixture to cover the squash on each side. Once the aromatics fragrant, add in the flour and stir to incorporate. It’s packed with rich flavor, and has the creamiest texture thanks to cashew cream!