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–+ servings

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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 servings

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.
Keyword pumpkin, vegan alfredo, vegan mozzarella
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