Creamy Pumpkin Alfredo Pasta
This vegan creamy pumpkin Alfredo is rich, flavorful, and incredibly easy to make. It pairs beautifully with any type of pasta for a comforting, delicious meal.
Ingredients
- ½ cup (70g) Raw Cashews Soaked in water and drained
- 1 cup (240ml) water
- 1 tbsp (15ml) Olive Oil
- 1 Butternut Squash (about 2 lbs/900g), peeled and roughly chopped into 1-inch (2.5cm) chunks
- 5 cloves Garlic Minced
- 5 Sage leaves
- 2 tsp (4g) Dried Thyme
- 1 tbsp (15g) Harissa or Hot Chili Sauce
- 1 tbsp (7g) Paprika
- 2 Sundried Tomatoes Chopped
- 7-10 Capers Chopped
- Pinch of salt
- Pinch of Pepper
- ⅛ tsp Freshly grated Nutmeg
- 4 servings Pasta of your choice (about 12 oz/340g dry pasta)
- 1 bunch Fresh Cilantro or Fresh Basil Chopped - Save half for garnish
Instructions
Prepare the butternut squash and garlic
- Preheat your oven to 400°F (200°C).
- Place the peeled, chopped butternut squash on a baking sheet lined with parchment paper. Add the garlic cloves (leave them unpeeled).
- Drizzle the squash and garlic with olive oil, and sprinkle with thyme, sage, salt, and pepper. Toss everything to coat evenly.
Roast the vegetables
- Roast the squash and garlic in the preheated oven for 25–30 minutes, flipping halfway through, until the squash is tender.
Cook the pasta
- While the vegetables are roasting, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Drain and set aside.
Make the pumpkin sauce
- Once the squash is done roasting, carefully remove the peel from the roasted garlic cloves (it should come off easily) and discard the sage leaves.
- Transfer the roasted squash and garlic to a high-speed blender. Add the olive oil, paprika, nutmeg, harissa or chili sauce, and a pinch of salt and pepper. Blend until smooth.
- Add the soaked and drained cashews along with 1 cup (240ml) water. Blend again until the sauce is silky and creamy.
Combine the pasta and sauce
- Toss the cooked pasta with the pumpkin sauce in a large bowl or pan. Stir in the sundried tomatoes, chopped capers, and half of the fresh cilantro or basil.
Serve and garnish
- Divide the pasta into bowls or plates, and garnish with the remaining chopped cilantro or basil.
- Enjoy your delicious vegan pumpkin Alfredo pasta!