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    Home » Breakfast, Lunch and Dinner » Lunch and Dinner

    Published: Sep 22, 2020 · Modified: Jan 27, 2022 by Anthea

    Vegan roasted pumpkin alfredo

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    5 from 1 vote

    Vegan roasted pumpkin alfredo topped with toasted walnuts and crispy sage leaves. The recipe is minimal fuss but has maximum flavour!

    Vegan roasted pumpkin alfredo topped with sage leaves, walnuts and shaved vegan cheese in a bowl next to yellow orange flowers.

    Unlike North America, pumpkin isn't a huge thing in Australia. However, it's by far my favourite vegetable as it's naturally sweet, satiating and can be used to make the creamiest soups, pastas and desserts.

    I swear by butternut pumpkin (which other countries call 'butternut squash'). In my opinion, it's the most sweet, creamy and robust out of all pumpkin varieties. I've tried roasting all the other types and they just don't do justice! Plus, whenever I eat butternut pumpkin, I think of creamy butter haha.

    Chopped pumpkin, onion and garlic on baking tray.

    This cozy vegan pumpkin alfredo recipe is:

    • Nut free
    • Easy
    • Packed with flavour
    • Very customisable

    All you need to do is roast all the pumpkin, garlic and onion in the oven. Pop it in a high powered blender with the rest of the ingredients then combine the luscious sauce with your pasta!

    The vegan pumpkin alfredo sauce will complement all types of pasta. I used rigatoni but have enjoyed it with spaghetti, ravioli and pasta shells :).

    Pouring the vegan alfredo sauce on rigatoni pasta in bowl.

    Some extras...

    If you're feeling extra fancy or have dinner guests over, I'd recommend toasting some walnuts and sage on a frying pan. The walnuts and sage will become crispy and aromatic and add extra depth to your pasta.

    If you want to make this recipe in advance, I'd recommend keeping the sauce separate from the pasta to prevent the pasta from getting soggy (especially if you use gluten free pasta). Simply add both the sauce and pasta to a saucepan to reheat.

    Overhead image of vegan pumpkin alfredo in bowl.

    Check out my other vegan comfort food recipes

    • Easy Thai Red Curry Potato Lentil Soup
    • Rainbow Lasagna
    • Vegan Pastitsio (Greek pasta bake)

    Or see my other vegan pasta recipes

    • Easy Vegan Alfredo Pasta
    • Basil alfredo pasta
    • Vegan Mac and Cheese Shepherd's Pie
    Print Recipe
    5 from 1 vote

    Vegan Roasted Pumpkin Alfredo

    Vegan roasted pumpkin alfredo topped with toasted walnuts and crispy sage leaves. The recipe is minimal fuss but has maximum flavour!
    Prep Time10 mins
    Cook Time30 mins
    Cuisine: American, Vegan
    Servings: 2
    Author: Anthea

    Ingredients

    Pumpkin Alfredo Sauce

    • ~1 ¾ cup (200g) butternut pumpkin, roughly chopped
    • extra virgin olive oil, as needed
    • 1 medium-size brown onion, chopped roughly
    • 3 cloves garlic, peeled but whole
    • 1 cup (130g) raw cashews, soaked in water for at least 2 hours
    • ½ cup (125mL) dairy-free milk
    • ½ cup (125mL) vegetable broth (stock), or more milk
    • ¼ cup nutritional yeast
    • Generous pinch of any good-quality salt, and pepper

    To serve

    • 2 serves pasta or ravioli, gluten-free if needed, cooked to packet instructions
    • ¼ cup (30g) walnuts
    • Fresh sage leaves
    • extra virgin olive oil, as needed

    Instructions

    • Preheat the oven to 180°C (350°F).
    • Spread pumpkin on a lined baking tray and drizzle with olive oil. Bake in the oven for 15 minutes. Add the onion and garlic to the baking tray. Bake for another 10 minutes or until everything is golden and soft.
    • Add the roast vegetables and rest of the sauce ingredients to a high powered blender. Blend until it is as smooth as possible. Pour the sauce over your cooked pasta and mix. Divide into 2 serving bowls.
    • If desired, add the walnuts, sage leaves and olive oil to a small fry pan over medium-high heat. Saute for 5 minutes until the walnuts and sage are fragrant and toasted. Sprinkle on top of your hot pasta. Enjoy!

    Nutrition

    Serving: 1 serve | Calories: 648kcal | Carbohydrates: 78g | Protein: 23g | Fat: 30g | Sodium: 99mg | Potassium: 1101mg | Fiber: 8g | Sugar: 10g | Vitamin A: 10632IU | Vitamin C: 27mg | Calcium: 178mg | Iron: 6mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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      Recipe Rating




    1. Judy says

      May 27, 2021 at 2:13 am

      Just made your ramen recipe. Yum. Now I am on the hunt for all your golden Yums. I have a question on this recipe. Can I use frozen butter squash? That’s what I have at the moment.

      Reply
      • Anthea says

        May 27, 2021 at 8:43 am

        So glad you enjoyed the ramen recipe! And yes, you can definitely use frozen butter squash 🙂

        Reply
    2. Janet says

      April 16, 2021 at 6:43 am

      I’m allergic to cashews and pecans. What can I substitute?

      Reply
      • Anthea says

        April 16, 2021 at 8:29 am

        Maybe try blanched almonds or macadamia nuts? If not, a smaller portion in silken tofu or coconut cream will work.

        Reply
    3. Gina says

      January 12, 2018 at 1:52 am

      5 stars
      Will this work if I swap pumpkin for butternut squash?

      Reply
      • Anthea says

        January 13, 2018 at 2:14 am

        Yes, I used butternut squash! (In Australia, butternut squash is a type of pumpkin)

        Reply

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