Vegan Roasted Pumpkin Alfredo

Name: Vegan Roasted Pumpkin Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 ¾ cups (200g) butternut pumpkin, roughly chopped; Extra virgin olive oil, as needed; 1 medium-size brown onion, roughly chopped; 3 cloves garlic, peeled but whole; 1 cup (130g) raw cashews, soaked in water for at least 2 hours; ½ cup (125mL) dairy-free milk; ½ cup (125mL) vegetable broth (or more milk); ¼ cup nutritional yeast; Generous pinch of salt and pepper; 2 servings pasta or ravioli, gluten-free if needed, cooked according to package instructions; ¼ cup (30g) walnuts; Fresh sage leaves; Extra virgin olive oil, for sautéing

By:

Alejandro

Published:

October 11, 2025

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It’s that time of year when pumpkins take center stage, and what better way to celebrate than with a delicious Vegan Roasted Pumpkin Alfredo? This recipe is all about capturing the essence of fall while keeping things wholesome and plant-based. Imagine a creamy sauce that’s rich yet guilt-free, made from roasted pumpkin, blended cashews, and a sprinkle of savory spices. The flavors come together beautifully, and you’ll be amazed at how comforting and satisfying it is without any dairy. Whether you’re hosting a dinner party or simply enjoying a night in, this dish is sure to impress everyone at the table, from vegans to the pickiest eaters. So, roll up your sleeves, grab your favorite apron, and let’s get started on this delightful culinary adventure together!

Why This Recipe Works

The combination of roasted pumpkin, creamy cashews, and savory spices creates a luxuriously smooth vegan Alfredo sauce that remains flavorful without the need for dairy. When you roast the pumpkin and onion, their natural sweetness shines through, enhancing the overall taste. Incorporating garlic adds depth, while toasted walnuts and sage contribute that delightful crunch and fragrant aroma that elevates this dish to a whole new level.

Why You’ll Love This Vegan Roasted Pumpkin Alfredo

This Vegan Roasted Pumpkin Alfredo is not only easy to prepare but also a crowd-pleaser that caters to vegans and non-vegans alike. It’s as comforting and indulgent as traditional Alfredo, yet it offers a healthier twist. This dish is perfect for weeknight dinners to warm your heart or for special occasions when you want to impress your guests. Once you experience its deliciously creamy and hearty profile, you’ll want to make it again and again!

Ingredients

1 ¾ cups (200g) butternut pumpkin, roughly chopped
Extra virgin olive oil, as needed
1 medium-size brown onion, roughly chopped
3 cloves garlic, peeled but whole
1 cup (130g) raw cashews, soaked in water for at least 2 hours
½ cup (125mL) dairy-free milk
½ cup (125mL) vegetable broth (or more milk)
¼ cup nutritional yeast
Generous pinch of salt and pepper
2 servings pasta or ravioli, gluten-free if needed, cooked according to package instructions
¼ cup (30g) walnuts
Fresh sage leaves
Extra virgin olive oil, for sautéing

Roast the Pumpkin, Onion, and Garlic

To kick things off, preheat your oven to 350°F (180°C). Spread the chopped pumpkin on a lined baking tray and drizzle on some olive oil. Bake it for about 15 minutes. After that, toss in the chopped onion and whole garlic cloves on the tray, then continue to bake for another 10 minutes. You’ll know it’s ready when everything turns golden and soft, and your kitchen starts smelling heavenly.

Blend the Sauce Ingredients

Now that your vegetables have roasted beautifully, transfer them into a high-powered blender. Add in the soaked cashews, dairy-free milk, vegetable broth, nutritional yeast, salt, and pepper. Blend everything until the mixture is smooth and creamy. If it’s too thick, don’t hesitate to adjust the consistency with a bit more broth or milk. You want it to be velvety, not too watery.

Combine the Sauce with the Pasta

Once you’ve blended the sauce to creamy perfection, pour it over your cooked pasta. Gently mix until every strand is coated in that delicious pumpkin Alfredo sauce. For a rustic touch, serve the pasta in individual bowls, and have them ready for the finishing touches that’ll make it pop.

Toast the Walnuts and Sage

In a small frying pan, pour in a drizzle of olive oil and heat it over medium-high. Then, add the walnuts and fresh sage leaves. Sauté everything for about 5 minutes until you can smell the nutty fragrance filling the air. This step is key; it adds a crunchy texture and aromatic kick, which perfectly complements the smoothness of the pasta. Once it’s done, sprinkle the toasted mixture over your creamy pasta.

Serving Suggestions

This Vegan Roasted Pumpkin Alfredo pairs beautifully with a crisp side salad or some warm garlic bread. If you’re looking to enhance the flavor, consider adding a sprinkle of red pepper flakes for a kick or a squeeze of lemon juice for some brightness. These additions can really elevate the dish, taking it to the next level of deliciousness.

Tips for Success

Make sure your cashews are adequately soaked. This step is crucial for achieving that creamy texture in your sauce.
You can adjust the garlic quantity depending on your taste preference. Roasting mellows the garlic flavor, making it sweet and lovely.
Try using seasonal pumpkin or squash varieties for a flavor boost that adds to the dish’s depth.

Variations

Feeling adventurous? You could mix in some sautéed spinach or kale for those extra greens, which would add a nice color contrast. Also, consider swapping in different nuts like pecans or almonds to bring a unique texture and flavor to the dish. If you want to stick to a traditional Italian flair, topping it off with some vegan Parmesan would be a beautiful addition.

Storage Tips

If you happen to have leftovers—though it might be hard to believe—store any extra in an airtight container in the fridge for up to three days. When you’re ready to enjoy again, reheat it gently on the stovetop. You may want to add a splash of vegetable broth or dairy-free milk to bring back that creamy consistency.

Pairing Ideas

To really elevate your Vegan Roasted Pumpkin Alfredo, consider serving it alongside a light, refreshing white wine or some sparkling water with a lemon twist. For dessert, you can’t go wrong with either a dairy-free pumpkin pie or a rich chocolate mousse, which rounds out the meal perfectly.

FAQs

1. Can I use a different type of pumpkin?
Yes! Other varieties like kabocha or acorn squash can also work wonderfully in this recipe.

2. How can I make this recipe gluten-free?
It’s simple! Just use gluten-free pasta or ravioli as specified in the ingredients list.

3. Can I prep the sauce ahead of time?
Absolutely! You can make the sauce a day ahead and store it in the fridge. Just warm it up before mixing it with the pasta.

4. Is there a nut-free alternative for the sauce?
For a nut-free option, try substituting the cashews with silken tofu or sunflower seeds, which will still provide a creamy texture.

5. How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to three days. When you’re ready to eat, reheat it either on the stove or in the microwave.

This Vegan Roasted Pumpkin Alfredo recipe is both heartwarming and simple, perfect for sharing with loved ones or savoring alone on a cozy night in. The rich, creamy texture and wholesome ingredients will leave your taste buds satisfied and your heart full. Enjoy experimenting with flavors and find joy in this nourishing dish that truly celebrates the beauty of vegan cooking!