Pumpkin Alfredo Pasta | Recipe Cart | Recipe Cart

Name: 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)

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This easy pumpkin Alfredo pasta is rich, creamy, and perfect for a weeknight. Turn simple pantry ingredients into a restaurant-style meal!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.

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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)