Bring autumn flavors to your table with this Creamy Vegan Pumpkin Alfredo with Spinach and Sun-Dried Tomatoes. This dish combines the earthy sweetness of pumpkin with a rich, dairy-free Alfredo sauce, tangy sun-dried tomatoes, and sautéed spinach for a balanced, decadent meal that’s both comforting and nutrient-packed.
Perfect for busy weeknights or an elegant dinner, this recipe comes together in just 30 minutes, making it a go-to option for a hearty plant-based meal.
Why You’ll Love This Recipe
- Rich and Creamy: Achieves a velvety texture without the need for dairy.
- Bursting with Flavor: Pumpkin puree adds a subtle sweetness, while sun-dried tomatoes bring tangy richness.
- Quick and Easy: Ready in just 30 minutes for a hassle-free meal.
- Nutritious and Satisfying: Packed with vitamins, fiber, and plant-based goodness.
Ingredients
For the Pumpkin Alfredo Sauce:
- 1 cup canned pumpkin puree (unsweetened)
- 1 cup unsweetened plant-based milk (almond, oat, or soy)
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil (or vegan butter)
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon nutmeg (optional, for warmth)
- Salt and pepper to taste
For the Pasta Dish:
- 12 oz fettuccine, linguine, or penne pasta (regular or gluten-free)
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
- 1 tablespoon olive oil (for sautéing)
Optional Garnishes:
- Vegan Parmesan cheese
- Chopped fresh parsley
- Red pepper flakes
Ingredient Breakdown
Pumpkin Puree
Adds a creamy texture and mild sweetness to the sauce, complementing the savory flavors of the dish.
Nutritional Yeast
Provides a cheesy, umami flavor without dairy, making it essential for a vegan Alfredo sauce.
Sun-Dried Tomatoes
Their tangy, concentrated flavor pairs beautifully with the richness of the pumpkin sauce.
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.
Step 2: Make the Pumpkin Alfredo Sauce
- Heat olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the pumpkin puree, plant-based milk, nutritional yeast, smoked paprika, nutmeg (if using), salt, and pepper.
- Whisk until smooth and creamy. Simmer for 3-5 minutes, allowing the flavors to meld. Adjust seasoning to taste.
Step 3: Sauté the Spinach and Sun-Dried Tomatoes
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the sun-dried tomatoes and cook for 2-3 minutes.
- Stir in the spinach and cook until wilted, about 2 minutes.
Step 4: Combine Everything
- Add the cooked pasta to the skillet with the spinach and sun-dried tomatoes.
- Pour the pumpkin Alfredo sauce over the pasta and toss gently to coat. If the sauce is too thick, add a splash of reserved pasta water to achieve your desired consistency.
Step 5: Serve
- Divide the pasta into bowls and garnish with vegan Parmesan, fresh parsley, and red pepper flakes if desired. Serve warm and enjoy!
Picture Gallery
Tips and Variations
- Add Protein: Stir in sautéed chickpeas, crispy tofu, or vegan sausage for a protein boost.
- Make It Gluten-Free: Use your favorite gluten-free pasta.
- Switch the Greens: Replace spinach with kale or arugula for a different flavor profile.
- Make It Nut-Free: Use oat or soy milk instead of almond milk for the sauce.
- Batch Cooking: Double the sauce recipe and store leftovers in the fridge for up to 4 days.
Nutritional Information (Per Serving – 1/4 of Recipe)
- Calories: 360
- Protein: 11g
- Carbohydrates: 56g
- Fat: 9g
- Fiber: 7g
- Vitamin A: 120% of the daily value
- Iron: 15% of the daily value
This dish is a nutrient-dense, satisfying meal that’s perfect for fall and beyond.
Conclusion
This Creamy Vegan Pumpkin Alfredo with Spinach and Sun-Dried Tomatoes is a comforting, flavorful dish that highlights the versatility of pumpkin in savory cooking. With its rich texture, vibrant colors, and balanced flavors, it’s sure to become a favorite in your meal rotation.
Give it a try and let us know how it turned out! Share your variations or tips in the comments below, and don’t forget to tag us on social media with your pumpkin Alfredo creations.
Frequently Asked Questions
1. Can I make this dish ahead of time?
Yes! Prepare the sauce and cook the pasta in advance. Store them separately in airtight containers in the fridge for up to 3 days. Reheat and combine just before serving.
2. Can I use fresh pumpkin instead of canned?
Absolutely! Roast and puree fresh pumpkin or butternut squash for a homemade touch.
3. What if I don’t have nutritional yeast?
You can skip it or add a tablespoon of miso paste for a similar umami flavor.
4. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of plant-based milk to restore creaminess.
5. What pairs well with this dish?
Serve with a crisp side salad, garlic bread, or roasted Brussels sprouts for a complete meal.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.