30 Minute Pumpkin Alfredo Sauce Pasta

Pumpkin Alfredo Sauce Pasta blends the creaminess of Alfredo with the comfort of pumpkin to create a fun twist on a classic that is perfect for fall. Made on the stovetop and ready in less than 30 minutes, this is the perfect easy dish for a cool autumn evening.

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 392kcal

Author Wendy Polisi

Ingredients

12 ounces pasta gluten free if necessary
1 tablespoon butter or Earth Balance
1 shallot chopped
1 tablespoon minced garlic
1 tablespoon flour or gluten free flour
1 ½ cups half and half or quinoa cream
¾ cup pumpkin puree
1 cup Parmesan or ⅓ cup nutritional yeast and ⅓ cup vegan parmesan
½ teaspoon sea salt
½ teaspoon fresh ground black pepper

Instructions

Cook pasta according to package directions. (Don’t forget the oil and salt in the water!)
Meanwhile, heat butter in a large saucepan. Add shallot and cook for four minutes.
Add garlic and cook for 30 seconds. Sprinkle with flour and stir to combine.
Whisk in quinoa cream or half and half and bring to a simmer. Stir in pumpkin puree and cook for four minutes, until slightly thickened. Add Parmesan, salt and pepper and cook until the cheese is melted.
To serve, drain pasta and immediately toss with sauce. Top with additional parmesan if desired.

Nutrition