Pumpkin Alfredo

Photography By: Robert Cairns

Pasta lovers rejoice! This pumpkin alfredo puts a fall twist on pasta sauce. The best part? You can use this dairy-free alfredo sauce on any kind of pasta you like!

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 6


  • ¼ cup minced shallots
  • 2 tbsp olive oil
  • ½ tbsp minced garlic
  • 1 tsp ground sage
  • 1 tbsp arrowroot flour
  • 1 cup pumpkin purée
  • 1 ¾ cups unsweetened almond milk
  • ¼ cup nutritional yeast
  • Salt and pepper, to taste
  • 6-9 cups cooked pasta of choice


  1. Over medium heat, in a large pan, sauté minced shallots in olive oil until they become translucent, which should take about 2 minutes.
  2. Add in minced garlic and sage. Sauté until fragrant, which usually takes about 2 minutes.
  3. Stir in arrowroot flour and pumpkin purée. Reduce the heat to low and cook until the mixture is heated through, approximately 5 minutes.
  4. Increase the heat to medium and slowly pour in ¼ cup of almond milk at a time, stirring constantly.
  5. Next, stir in nutritional yeast and simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken.
  6. Season the sauce with salt and pepper to your taste, and allow it to cool before blending.
  7. Once the sauce has cooled enough, blend it thoroughly to achieve the right consistency. If necessary, you can add additional almond milk to adjust the sauce to your desired thickness.
  8. Serve the sauce over your chef’s choice of pasta and enjoy!
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