Creamy Cajun Pumpkin Alfredo Pasta
A quick, vegan pasta dish combining the warmth of pumpkin with the bold flavors of Cajun spices for a comforting meal.
Ingredients
Pasta and Vegetables
- 8 oz Pasta (fettuccine or penne) Any variety works.
- 1 cup Diced onions For flavor.
- 2 cloves Minced garlic Essential aromatic.
Creamy Sauce Ingredients
- 1 cup Pumpkin puree Natural and unsweetened.
- 1 cup Coconut milk or cashew cream For a creamy texture.
- 2 tbsp Cajun seasoning For flavor.
- 1/4 cup Nutritional yeast Omit for nut-free version.
Optional Toppings
- 2 tbsp Fresh herbs (parsley, basil) For garnish.
- 1 pinch Red pepper flakes For an extra kick.
Instructions
Preparation
- In a large pot, boil water, add salt, and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat a splash of oil over medium heat. Add diced onions and minced garlic, cooking until soft and fragrant.
Making the Sauce
- Stir in pumpkin puree, coconut milk, and Cajun seasoning. Let it cook for a few minutes until heated through and thickened.
Combining and Serving
- Add the cooked pasta to the skillet, and stir until it’s evenly coated with the sauce.
- Plate the pasta, and if desired, garnish with fresh herbs or a dash of nutritional yeast.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat with a splash of coconut milk or water. Can be frozen for 1-2 months in a freezer-safe container.