This Dairy-Free Pumpkin Alfredo Pasta is a super easy dish. Smothered in a delicious pumpkin alfredo sauce and tossed with steamed spinach.
It’s officially pumpkin season and all I’m craving is warm Fall dishes. This Dairy-Free Pumpkin Alfredo is a warm and cozy fall fave. When you first think of pumpkin you probably think of sweet desserts like pumpkin pie and pumpkin cheesecake. Pumpkin is just another type of squash and squash, and it is actually delicious in savoury dishes too!
This pasta is packed with savoury garlic, sage and pumpkin mixed with a hint of nutmeg. It’s delicious, healthy and satisfying. This is an easy week night meal that the whole family will love!
Enjoy this sauce over pasta, in lasagna or even as a “cheesy” cream sauce over steamed broccoli. This pumpkin alfredo is super easy to make and will even please the pickiest of eaters. Plus, it’s packed with healthy veggies and fibre!
If you like this Dairy-Free Pumpkin Alfredo Pasta, check out my other pumpkin inspired eats: Dairy-Free Pumpkin Cheesecake Parfait, and Pumpkin Pie Spiced Homemade Granola. Of course, you can watch the full recipe video over on YouTube!
Recipe
Dairy-Free Pumpkin Alfredo Pasta
Ingredients:
Ingredients
- 1 package of gluten free pasta I used a corn, rice and quinoa blend
- ½ cup pumpkin puree
- 1 ½ cup unsweetened soymilk
- 1 medium onion chopped
- 2 tbsp. tomato puree
- ¼ cup white wine
- ½ lemon juiced
- 2 tbsp. olive oil
- 4 garlic cloves minced
- ½ cup reserved pasta water
- 3 tbsp. arrow root flour
- 4 leaves of fresh sage chopped
- ½ tsp sea salt
- ¼ tsp. ground nutmeg
- ½ tsp. ground black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- Optional: 4 cups of fresh baby spinach
Instructions:
Instructions
- In a large pot of boiling water cook pasta, following the instructions on the package.
- In a large sauce pan on low- medium heat, sauté the onions with olive oil and garlic for 3 minutes.
- Next, add in the tomato puree and arrow root flour and cook for another 3 minutes.
- Deglaze the pan by adding the white wine and whisk in the pumpkin puree, soy milk, lemon juice and spices. Cook everything for 5 minutes on low heat stirring constantly until the sauce comes together.
- Transfer sauce to a high speed blender, add in pasta water and blend for 5-10 seconds until smooth.
- Transfer pumpkin sauce back into the sauce pan; add the pasta, toss and serve.
- Optional: toss fresh baby spinach on top of your sauce mixture before you add your pasta. Place lid on and steam for 3-5 min on low. Add your pasta, toss and serve.
Leave a comment
Is there anything I can use instead of white wine? White wine vinegar, lemon..etc? Or will a substitution wreck the flavor?
Can you use a different milk? I am dairy and soy free while nursing my daughter
Absolutely! You could use cashew milk, almond milk, or oat milk of a dairy-free and soy-free alternative.
This recipe killed me.
Not in work, or like poison, but in taste. HOLY COW MACKERAL BATMAN THIS IS AMAZING!!
I think I subbed coconut milk and then topped off with the soy milk, and added some nutritional yeast for extra cheesy flavor, but even without my additions it was so good! 900x will make again.
thank you so much for your amazing feedback!! It would mean a lot of it you could give the recipe a vote by clicking the star rating on the recipe card 🙂
Never have I ever tried a pumpkin pasta dish! This looks and would probably taste absolutely wonderful!