Vegan Pumpkin Alfredo

Vegan Pumpkin Alfredo

Serves: 4 people
Prep Time: 15 minutes
Cooking Time: 30 minutes
Vegan Pumpkin Alfredo
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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

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  1. Heat a large, deep nonstick skillet over medium heat.
  2. Heat the olive oil and add in the diced onion. Cook for 5-6 minutes until the onion is softened and lightly browned.
  3. Add in the garlic, sage, rosemary and thyme leaves. Cook, stirring frequently, for 2 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Add the vegetable broth, miso paste, and Foods Alive Nutritional Yeast Flakes and stir to combine.
  8. Finally, add the pasta, making sure to submerge it in the liquid.
  9. 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.
  10. Remove from the heat, and taste the pasta for seasonings, adding more salt as needed.
  11. Garnish with fresh sage leaves and vegan parmesan cheese.
  12. Enjoy!