Vegan & Gluten Free Pumpkin Alfredo: The Best Autumn Foods

Are you looking for the perfect combination of the best autumn foods? Look no further than this amazing pumpkin alfredo that is both vegan and gluten free! This is one of the best vegan fall recipes you can make that offers warmth and comfort during the colder months. The unique and surprising pumpkin element is what excites us most about this recipe.

The pumpkin alfredo sauce is rich and creamy while being packed with healthy nutrients. Plus, we made it completely vegan! There is nothing better than finding new, delicious vegan fall recipes to add to your healthy dinner recipe collection. With this recipe, you will find one of the best autumn foods (pumpkin) combined with our tasty gluten free pasta!

Our favourite thing about this recipe is that you only need 5 ingredients. Yes, that’s right!  This recipe only uses a few ingredients and the preparation method is very easy to follow. Our pumpkin alfredo is a simple and quick recipe, that still tastes like you spent hours preparing it.

Vegan Pumpkin Alfredo

This pumpkin alfredo recipe is made vegan very easily! With a few simple substitutions, we were able to make the sauce with no dairy products making it completely vegan. The substitutions we made to make this recipe vegan are listed below:

• The first thing we did differently was swapped the butter for coconut oil. Coconut oil is a healthier cooking oil alternative and since it is vegan is it great to use before cooking the garlic.
• We also used vegan half & half instead of regular milk half and half. Vegan half and half has the same thickness making it the perfect substitute within the sauce.
• Finally, we didn’t use any parmesan cheese. Regular alfredo recipes use parmesan cheese which makes the recipe not vegan. To make it vegan you can opt-out of the cheese as we did, or add in plant-based parmesan cheese. 

Vegan & Gluten Free Pumpkin Alfredo 

Ingredients

• 1 package CleanFoods Fettucini Pasta
• 1 tbsp coconut oil
• 1 garlic clove minced
• 1 cup pumpkin puree
• 2/3 cup vegan half & half

Preparation:

1. Open and rinse the Cleanfoods Fettucini pasta.
2. Bring a pot of water to boil and add the pasta for 2 minutes. Reserve one cup of the cooking water in case you want to thin out the sauce. 
3. Melt the coconut oil in a pan over medium heat. Add in the garlic and cook for one minute.
4. Turn to low heat and stir in the half & half and pumpkin puree. Mix until all is heated and combined.
5. Add in the pasta water until your sauce reaches the desired consistency, add about 3 tbsp at a time. The more water you add the thinner your alfredo sauce will be. 
6. Add the pasta into the sauce and cook over medium heat until the pasta is well coated. About 1 minute.
7. Serve and enjoy! 

This vegan fall recipe has the perfect combination of autumn foods. There is nothing better than enjoying the warm and rich pumpkin flavors while staying cozy and warm inside.

We hope you are loving our fall recipes as much as we are! 

Love,

Sam