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Vegan Recipe | Fall Pumpkin Alfredo

by Kortney Campbell on October 14, 2013

I really love pumpkin everything. Seeds. Beer. Lattes. Candles. I mean, to be honest, I’ll just eat it out of the can. This week I’ve been longing to feel like it’s actually fall so I decided to conjure up some sort of savory pumpkin dish that the whole family could eat!

October never feels like fall in Florida. However, if you turn your AC down really low, light pumpkin candles while drinking a pumpkin beer and cooking this Vegan Pumpkin Alfredo (and maybe wearing one of these awesome pairs of vegan boots while carrying a vegan fall purse), you’ll feel more festive in no time!

Vegan-Pumpkin-Alfredo This is a new favorite in our house!  I hope you love it as well!

Ingredients:

  • 2 bags of your favorite pasta noodles (we used gluten-free spiraled and bowtie brown rice pasta)
  • 14oz (1 package) of tofu
  • 15oz (1 can) of pureed pumpkin
  • 4 large kale leaves
  • 2 large carrots
  • 1 cup of cashews
  • 1 cup of unsweetened, plain almond milk
  • 1/2 cup of sundried tomatoes
  • 1/4 cup of olive or coconut oil
  • 1 handful of basil
  • 2 3-4” sprigs of rosemary
  • 1 Tbs maple syrup
  • 1 tsp tumeric
  • 1 tsp minced garlic (or a couple of cloves)
  • A pinch of cinnamon
  • Salt & pepper to taste

Vegan-Pumpkin-Alfredo-Ingredients

Instructions:

  1. Place a large pot on the stove with a bit of oil and begin warming over medium heat.
  2. Place a large pot of water on high heat and bring to a boil.
  3. Shred your carrots into small pieces (I used the food processor) and place them in the pot with the oil.
  4. Blend your cashews, basil, rosemary, garlic, sundried tomatoes and maple syrup in the food processor until they are somewhat of a butter or paste.
  5. Add the tofu, almond milk, pumpkin, tumeric, cinnamon, salt and pepper to the mixture and blend well. It should be super creamy!
  6. Rip or chop your kale leaves into small pieces and toss them in with the carrots.
  7. Add the well blended sauce and the rest of your oil to the pot with the cooking carrots and kale. Mix well, cover and let simmer on low-medium heat, stirring occasionally.
  8. By now, your water should be boiling and ready for your noodles- toss them in and cook according to the package (usually 15 minutes or so).
  9. Once your noodles are cooked, drain and rinse them then toss them into the pot with the sauce!
  10. Mix well and serve warm!

Rogue-Pumpkin-Beer-Vegan This recipe + Rogue’s Pumpkin Patch Ale is a dream come true and the whole family loved it (minus the beer, of course- that’s just for me…)! My anti-pumpkin and kale husband wanted seconds and it’s probably the only meal that Judah didn’t want to feed to the dog!

What are some of your favorite pumpkin recipes this fall? We’d love some new ideas to get us in the holiday spirit!

About Kortney Campbell

I'm Kortney; a wife, natural mama and vegan in love with life, food and all things vintage! I've been vegan since December 2007, but have loved to cook & create pretty things since before I can remember. I started Vegan Housewives because I don't think you have to give up the joys of food when going vegan! I have a fondness for re-creating non-vegan recipes (especially my grandma's), making a healthier & animal friendly version so be sure to send me your favorite concoctions by clicking our "share a recipe" button - I would LOVE to veg-i-fy them!

  • { 4 comments… read them below or add one }

    Hannah October 12, 2013 at 11:58 am

    I’m exactly the same, as soon as the first pumpkins arrive I go crazy and want pumpkin in everything! Drinks, dinner, dessert, my bath, my candles, on my head (in knitted form of course, I’m not THAT far gone yet)… They’re the best!

    Reply

    Christine (The Raw Project) October 14, 2013 at 9:31 pm

    I remember having a non-fall when we lived in Florida, so frustrating that it was too hot to wear boots for Thanksgiving! :-) This looks amazing, I’m love adding pumpkin to everything for fall!

    Reply

    Jennifer October 17, 2013 at 12:27 am

    This was delicious! I’m allergic to egg and dairy and since being pregnant I’ve been craving dairy non-stop. This rich creamy pasta hit the spot. Will be making again for sure!!!

    Reply

    Kortney Campbell October 17, 2013 at 9:30 am

    I’m so glad you liked it, Jennifer!! I know how crazy pregnancy cravings can be! haha

    Reply

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