Dairy-Free Pumpkin Alfredo Pasta
Alfredo just got a makeover! This Dairy-Free Pumpkin Alfredo is a super easy pasta dish, smothered in a delicious pumpkin Alfredo sauce and tossed with steamed spinach.
Servings: 6
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.