Vegan Pumpkin Alfredo
Vegan Pumpkin Alfredo
Serves:
4 people
Prep Time:
15 minutes
Cooking Time:
30 minutes
Ingredients
- ¼ cup olive oil
- 1 large yellow onion, diced
- 5 garlic cloves, minced
- 5 large sage leaves, finely chopped
- ½ tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves, roughly chopped
- ¼ cup all-purpose flour
- 1 (13.5-ounce) can lite coconut milk
- 1 ½ teaspoon kosher salt
- Black pepper, to taste
- ¼ teaspoon ground nutmeg
- 1 ½ cups pumpkin purée
- 3 ¼ cups vegetable broth
- 1 ½ tablespoon white or yellow miso paste
- ¼ cup Foods Alive Nutritional Yeast Flakes
- 8 ounces Linguine pasta
- Whole sage leaves, for garnish
- Vegan parmesan cheese, for garnish
Instructions
- Heat a large, deep nonstick skillet over medium heat.
- Heat the olive oil and add in the diced onion. Cook for 5-6 minutes until the onion is softened and lightly browned.
- Add in the garlic, sage, rosemary and thyme leaves. Cook, stirring frequently, for 2 minutes.
- Reduce the heat to medium-low. Then add the flour, whisking constantly with a wooden spoon for 1 minute until well incorporated and the mixture forms somewhat of a paste.
- Slowly stream in the lite coconut milk in stages, whisking after each addition to prevent clumps. Cook for 2 minutes, or until the sauce has thickened.
- Add in the pumpkin purée, kosher salt, black pepper, and the nutmeg. Stir until thoroughly incorporated. Using an immersion blender, blend until the sauce is mostly smooth and creamy.
- Add the vegetable broth, miso paste, and Foods Alive Nutritional Yeast Flakes and stir to combine.
- Finally, add the pasta, making sure to submerge it in the liquid.
- Bring the mixture to a boil, then reduce the heat to maintain a rapid simmer. Once it’s simmering, cook for about 20 minutes, or until the sauce has thickened and the pasta is al dente.
- Remove from the heat, and taste the pasta for seasonings, adding more salt as needed.
- Garnish with fresh sage leaves and vegan parmesan cheese.
- Enjoy!