Yield 4 servings
When you want something like fettuccine alfredo yet need it to be dairy free, then I've got you covered on this one!
Begin by cooking the pasta according to the package instructions, and then drain and rinse with cold water.
In a large, nonstick pan, melt 2 tablespoons of vegan butter over medium heat and then add the garlic and red pepper flakes. Stir until the garlic is fragrant, which will be 30-60 seconds.
Then add a cup of pumpkin purée and 2 cups of coconut milk (that you’ve stirred very well) to the pan. Still to combine, and then reduce the heat to medium-low and allow the sauce to thicken for about 10 minutes, stirring regularly.
The sauce will still be fairly thin, so add the nutritional yeast and ground pepper to the pan and stir to combine. Taste the sauce and add tabasco and salt, and then continue to taste and adjust seasonings to your liking.
Toss the pasta with the sauce until it’s well coated and serve right away. When serving, top with fresh basil and more ground pepper and a sprinkle of salt and then enjoy!
Quick Tip: Topping this dish with fresh basil and a sprinkle of sea salt is a MUST! The basil adds some freshness and the salt brings out all the flavors.
Cuisine Side Dish
Serving Size 1/4 of Dish
Amount Per Serving
% Daily Value
Total Fat 20 g
Saturated Fat 14 g
Unsaturated Fat 4 g
Cholesterol 9 mg
Sodium 757 mg
Total Carbohydrates 26 g
Dietary Fiber 4 g
Sugars 4 g
Protein 9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/dairy-free-pumpkin-alfredo-pasta/