One-Pot Pumpkin Pasta (Vegan Pumpkin Alfredo)

Name: One-Pot Pumpkin Pasta (Vegan Pumpkin Alfredo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1/4 cup olive oil ((or oil of choice)); 1 large yellow onion, (diced); 6 g arlic cloves, (minced); 5 large sage leaves, (finely chopped); 1 large sprig, (or 2 small sprigs of rosemary, leaves finely chopped (about 1/2 tablespoon of leaves)); 1 tablespoon fresh thyme leaves, (roughly chopped); 1/4 cup all-purpose flour ((see notes for gluten-free option*)); 1 (13.5-ounce) can “lite” or reduced-fat coconut milk** (or oat milk); 1 1/2 teaspoons kosher salt; Freshly cracked black pepper to taste; 1/4 teaspoon ground nutmeg; 1 1/2 cups pumpkin purée ((1 15-ounce can has slightly more than 1 1/2 cups)); 3 1/4 cups vegetable broth ((I use low-sodium)); 1 1/2 tablespoons white or yellow miso paste; 1/4 cup nutritional yeast; 8 ounces pasta of choice ((I used fettuccine, but see the notes below for other pasta options***)); Garnishes: 1/2 cup fresh flat-leaf Italian parsley,

Say goodbye to a sink full of dishes and hello to this one-pot pumpkin pasta! This is the creamiest pumpkin Alfredo pasta ever—you would never even know it’s vegan! This one-pot pumpkin pasta is like a fall hug in a bowl, with warming flavors of pumpkin and nutmeg and woodsy herbs like rosemary a...

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium 👁️ 3 views

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One-Pot Pumpkin Pasta (Vegan Pumpkin Alfredo)

Foto: Rainbow Plant Life

Ingredients

4 servings

1/4 cup olive oil ((or oil of choice))
1 large yellow onion, (diced)
6 g arlic cloves, (minced)
5 large sage leaves, (finely chopped)
1 large sprig, (or 2 small sprigs of rosemary, leaves finely chopped (about 1/2 tablespoon of leaves))
1 tablespoon fresh thyme leaves, (roughly chopped)
1/4 cup all-purpose flour ((see notes for gluten-free option*))
1 (13.5-ounce) can “lite” or reduced-fat coconut milk** (or oat milk)
1 1/2 teaspoons kosher salt
Freshly cracked black pepper to taste
1/4 teaspoon ground nutmeg
1 1/2 cups pumpkin purée ((1 15-ounce can has slightly more than 1 1/2 cups))
3 1/4 cups vegetable broth ((I use low-sodium))
1 1/2 tablespoons white or yellow miso paste
1/4 cup nutritional yeast
8 ounces pasta of choice ((I used fettuccine, but see the notes below for other pasta options***))
Garnishes: 1/2 cup fresh flat-leaf Italian parsley,

Steps

Heat a nonstick soup pot or large, deep nonstick skillet**** over medium heat. Add the olive oil and once it’s hot, add the diced onion. Cook for 5-6 minutes until the onion is softened and lightly browned.
Add the garlic, and chopped sage/rosemary/thyme leaves. Cook, stirring frequently, for 2 minutes.
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. Stream in the lite coconut milk in stages, whisking after each addition to prevent clumps. Then cook for 2 minutes, or until the sauce has thickened.
Add the pumpkin purée, kosher salt, black pepper to taste, and the nutmeg, and stir until thoroughly incorporated. Using an immersion blender, blend until the sauce is mostly smooth and creamy.
Add the vegetable broth, miso paste, and nutritional yeast and stir to combine. Finally, add the pasta (broken in half if using a long pasta variety), and move the pasta around to submerge it in the liquid.
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 onto the pasta and the pasta is al dente.
Remove from the heat, and taste the pasta for seasonings, adding more salt as needed. Garnish with parsley and vegan parmesan cheese or cashew parmesan.