One-Pot Vegan Pumpkin Alfredo
A creamy, comforting one-pot vegan pumpkin Alfredo pasta made with wholesome ingredients like pumpkin purée, fresh herbs, and coconut milk. Ready in just 45 minutes—perfect for a cozy weeknight dinner.
Equipment
- Large nonstick skillet or soup pot
- Wooden spoon or silicone spatula
- Immersion blender or countertop blender
- Measuring cups & spoons
- Pasta claw or tongs
Ingredients
- 1/4 cup olive oil or vegan butter for extra richness
- 1 large yellow onion diced
- 6 garlic cloves minced
- 5 fresh sage leaves finely chopped
- 1 sprig rosemary or 2 small, leaves chopped (about 1/2 tbsp)
- 1 tbsp fresh thyme leaves roughly chopped
- 1/4 cup all-purpose flour use gluten-free if needed
- 1 can 13.5 oz lite coconut milk or unsweetened oat milk
- 1 1/2 cups pumpkin purée not pumpkin pie filling
- 3 1/4 cups low-sodium vegetable broth
- 1 1/2 tbsp white or yellow miso paste
- 1/4 cup nutritional yeast
- 1 1/2 tsp kosher salt adjust to taste
- 1/4 tsp ground nutmeg
- Freshly cracked black pepper to taste
- 8 oz pasta of choice fettuccine, penne, or gluten-free pasta
- Optional garnishes: chopped parsley vegan parmesan, or cashew parm
Instructions
- Sauté the Aromatics
- Heat olive oil in a large nonstick skillet or soup pot over medium heat. Add the diced onion and cook for 5–6 minutes until softened and lightly golden.
- Add Herbs and Garlic
- Stir in the minced garlic, chopped sage, rosemary, and thyme. Cook for another 2 minutes until fragrant.
- Make the Roux
- Lower the heat to medium-low. Add the flour and stir constantly for 1 minute until it forms a paste.
- Pour in the Coconut Milk
- Gradually whisk in the coconut milk in small amounts, stirring well to prevent lumps. Simmer for 2–3 minutes until slightly thickened.
- Add Pumpkin and Spices
- Stir in the pumpkin purée, salt, black pepper, and nutmeg. Use an immersion blender to blend the sauce directly in the pot until smooth. (A regular blender works too—just blend and return to the pot.)
- Simmer with Pasta
- Pour in the vegetable broth, miso paste, and nutritional yeast. Mix well. Add the pasta (break in half if using long noodles) and stir to submerge.
- Cook Until Al Dente
- Bring to a boil, then reduce to a rapid simmer. Stir frequently and cook for 18–20 minutes, or until the pasta is tender and the sauce thickens.
- Final Touches
- Taste and adjust seasoning if needed. Serve hot, garnished with parsley and vegan parmesan.
Notes
For best results, use a deep nonstick pan to prevent sticking.
Stir the pasta frequently while cooking.
Substitute oat milk for coconut milk if preferred.
Use gluten-free pasta and flour for a GF version.
Store leftovers in the fridge for up to 3 days. Add a splash of plant milk when reheating.