Pumpkin Alfredo Pasta | Recipe Cart | Recipe Cart

Ingredients

• 16 ounces pasta (such as fettuccine pasta or any other pasta)
• 2 tablespoons vegan butter*
• 5 cloves garlic (minced)
• 1 ¼ cups vegan heavy cream (I used Silk heavy whipping cream or a thick vegan milk such as soy milk or cashew milk)
• 1 cup pumpkin puree
• ½ teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• ½ teaspoon dried sage (or 1 tablespoon crumbled/chopped fresh sage or thyme)
• ½ teaspoon freshly grated nutmeg (or pre-ground but freshly grated tastes the best here)
• ¾ cup vegan Parmesan cheese (I used my own recipe here but you can also use storebought vegan Parmesan cheese, either works!)
• ¾ cup to 1 cup reserved pasta water (start with ¾ cup in sauce)