Creamy Pumpkin Alfredo Pasta
The pumpkin "Alfredo" sauce is a seasonal spin on my simple cashew cream sauce, perfect for pasta dishes during the fall (or any time of year really)! It features a blend of simple ingredients with a base of soaked cashews for a neutral flavor and creamy texture, though sunflower seeds or hemp seeds work well as nut-free substitutes. I love mixing this sauce into fettuccine pasta for that classic feel, or tube shapes such as mezzi rigatoni or penne to trap extra sauce inside. Regardless of the shape you choose, the result is sure to be delicious!
Ingredients
- 1/2 cup raw unsalted cashews covered in water and soaked for at least 2 hours or overnight (soaked raw sunflower kernels or unsoaked hemp seed hearts work for nut-free)
- 1/2 cup unsweetened non-dairy milk
- 1/2 cup pumpkin purée
- 2 tbsp nutritional yeast
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic peeled
- 1/2 tsp salt
- 1/8 tsp ground nutmeg
- 1/8 tsp ground black pepper
- 8 oz. fettuccine or pasta of choice gluten-free if needed
- Sage fresh or pan-fried, optional for topping
Instructions
- To make the sauce, drain the cashews then add them to a high-powered blender or food processor. Add the milk, pumpkin, nutritional yeast, olive oil, garlic, salt, nutmeg, and pepper and blend until smooth.
- Meanwhile, cook pasta in a large pot of salted boiling water until al dente.
- Return the pasta to the cooking pot and stir in the sauce.
- Serve on plates and top with sage. Enjoy!