Creamy Pumpkin Alfredo with Vegan Mozzarella
Dive into a bowl of autumn comfort with this Creamy Pumpkin Alfredo with Vegan Mozzarella. Velvety pumpkin sauce, hints of garlic, and melty plant-based cheese come together for the ultimate cozy, dairy-free pasta night.
Equipment
- 1 immersion blender or high powered blender can be substituted if needed
- 1 large pot
- 1 skillet pan
- 1 whisk
- 1 colander
- 1 measuring cups and spoons
- 1 knife
- 1 cutting board
Ingredients
- 12 oz fettuccine or pasta of choice
- 1 cup canned pumkpin puree
- 2 cups unsweetened non-dairy milk
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup vegan mozzarella cheese
Instructions
- Cook pasta according to package instructions. Reserve ½ cup of pasta water.
- In a skillet, heat olive oil and sauté garlic until fragrant.
- Stir in pumpkin puree, nutmeg, and salt. Slowly whisk in non-dairy milk and simmer 5 minutes.
- Blend sauce with an immersion blender until smooth.
- Return to skillet and stir in vegan mozzarella until melted. Thin with pasta water if needed.
- Toss with pasta and top with fresh sage.
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