top of page


Updated: Oct 13, 2022

Yes, there really is pumpkin alfredo sauce. Better yet, this sauce cooks up quick for a big pot of decadent autumn yum.


1 lb fettuccine

1/2 cup raw cashews

1/4 cup vegan butter

1 shallot, sliced

2 cloves garlic, sliced

15 oz can pure pumpkin

14 oz can coconut milk

2 Tbsp tomato paste

1/2 tsp dried sage

1 tsp salt

1/2 tsp pepper

Vegan parmesan cheese for serving


1. Soak cashews in 1 cup boiling hot water for 15 minutes. Prepare noodles according to package directions.

2. Place a skillet over medium heat. Add vegan butter and sauté shallot and garlic until soft, approximately 3 minutes. Add cashews, including soaking liquid, pumpkin, coconut milk, tomato paste, salt, pepper and sage. Bring to boil, lower heat and simmer 3 to 4 minutes. Transfer pumpkin alfredo sauce to blender then blend until smooth. Return to skillet and simmer on medium-low heat.

3. When noodles are cooked, drain and add to pumpkin alfredo sauce. Stir to coat noodles. Taste and adjust seasonings. Serve sprinkled with vegan parmesan cheese.

2,735 views0 comments

Recent Posts

See All

Bình luận

bottom of page