Dairy Free Pumpkin Alfredo Pasta
When you want something like fettuccine alfredo yet need it to be dairy free, then I've got you covered on this one!
Ingredients
Pasta Ingredients:
- 8 oz. Fettuccine
- 2 T. Vegan Butter like Earth Balance
- 5 Garlic Cloves minced
- 1/2 t. Red Pepper Flakes
- 1 c. Pumpkin Purée
- 2 c. Coconut Milk from a can and use either reduced-fat or full fat
- 1/2 c. Nutritional Yeast
- 1 t. Freshly Ground Pepper
- 1/2 T. Jalapeño Tabasco
- 1 t. Salt
- Fresh Basil for topping
Instructions
- 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!
Notes
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.