If I’m honest, I absolutely LOVE anything that comes made in just One-Pot. Don’t you agree? Who doesn’t want something super easy, yet so delicious, right? Whelp, if I’ve guessed it, then you’re probably already assuming that this One-Pot Cajun Pumpkin Alfredo Pasta fits the bill, right? Absolutely.
I really LOVE LOVE pasta. I mean an obsessive love.
However, like some of you, I’m not able to fully enjoy most pasta dishes either because of the dairy (because who are we kidding—–creamy pastas ARE WHERE IT’S AT) or the gluten, which comes in the form of most original pastas.
But from time to time, I enjoy regular pastas such as Pappardelle noddles, especially when it’s in a vegan dish. Honestly, I’m not sure if they make a better pasta noodle!
I don’t know what it is, BUT these noddles are just to thick, flat, and hold onto the sauces SO WELL. OMG. I can’t.
OK, so let’s talk about #PumpkinWeek for a sec.
Hopefully, you guys have been loving all of the pumpkin goodness that I’ve been sharing on Orchids + Sweet Tea. I’m definitely feeling the fact that you guys have been sharing my excitement for EVERYTHING PUMPKIN. Haha.
These Vegan Pumpkin Cinnamon Rolls most certainly live up to being the best. They are moist, soft, thick, sweet, and surely does just melt in your mouth. Not being your typical Cinnamon Roll, this recipe is topped with a mouth-watering Maple Glaze that will leave you wanting more.
This Vegan Pumpkin Chai Latte is made with only a handful of ingredients and is the perfect warmth + coziness to any day. Literally whipped together in a few short minutes, this homemade latte comes fully dairy-free, vegan, + gluten-free. Enjoy this coffee-free cup of goodness every morning.
These Easy Vegan Pumpkin Poppyseed Pancakes are melt-in-your-mouth pancakes that are super light, fluffy, and jam-packed with Fall spices. The use of pumpkin puree helps to make these pancakes tender and paired with a warm blend of pumpkin spice, this breakfast option is a sure crowd-pleaser. Naturally sweetened and whipped together in only 25 minutes—total.
Pumpkin Spice Overnight Oats—-Vegan, Gluten-free, and only takes 5 minutes to whip together while you allow the refrigerator do the rest overnight. This recipe boasts of it’s creaminess, thickness from the thickly cut oats used, and generous Fall flavors which reminds you of the traditional pumpkin spice latte.
Just about EVERYONE. Honestly, this pasta is so rich, creamy, and flavorful, that anyone (regardless of diet) would enjoy this one-pot pasta dish. It’s surely a family staple.
Can I be honest? Once you taste this pasta, you’ll fall in absolute love. Haha. More importantly, here are the reasons why you’ll love it the most:
Like many pasta dishes, this recipe can be easily enjoyed with a delicious salad of some sort. Then of course, there are warm salads like Roasted Eggplants, Grilled Zucchini, other Roasted Veggies, etc.
Lastly, you can serve a platter of cooked veggies such as sautéed broccolini or asparagus OR the traditional route of garlic bread.
It’s all up to you. Mix and match.
When it comes to most of my vegan pasta dishes, I usually use cashews as a base to making the entire dish creamy.
However, with the pumpkin flavored pasta, I didn’t need to use cashews due to the pumpkin puree acting as a creamy base when paired with canned coconut milk and veggie stock.
Once you have the sauce simmering on the stovetop, the MOST IMPORTANT thing is to ensure that you whisk constantly. This prevents any clumping together and keeps everything smooth as the sauce thickens.
Easy as 1, 2, 3.
Pumpkin – The epitome Fall flavor. Rich + Savory subtle flavors
Canned Coconut Cream or Milk – Makes things nice + creamy; If using the canned coconut milk, be sure to refrigerate overnight to make it thick
Cajun Seasonings – A great addition to the pumpkin flavor. Adds such savoriness nice + a beautiful kick of spice
Flour or Starch – Adds thickness to the sauce
Herbs – Always love adding an earthy feel to my savory dishes
Veggie Stock – Helps to add extra flavor and creaminess
Nutritional Yeast – A light addition of “cheesy” flavor to marry everything together
When it comes to the pumpkin flavor, I use the pumpkin from the can specifically for pumpkin puree, NOT pumpkin pie filling (I use the organic version from Libby’s). of course, you can go down the route of roasting pumpkin and pureeing it yourself. Either way, you’ll love this dish.
OK, let’s dig into this recipe, shall we?
To begin, cook pasta according to packaging. NOTE: Pappardelle pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).
In a large skillet on medium-high heat, heat the olive oil. Add the garlic and sauté until soft and translucent.
Reduce the heat to medium-low and add the flour, whisking constantly until well combined and everything looks like paste.
Slowly add in the milk or cream, continuing to whisk as it thickens. Once fully added, add in the veggie stock along with the following: 1 Tbsp cajun seasoning, nutritional yeast, pinch of cinnamon, sea salt, + black pepper, white cooking wine, and pumpkin puree. Continue to whisk until full combined and the sauce looks smooth and begins to thicken. Add in the kale and stir to incorporate.
Let simmer (while stirring with a wooden spoon) for another 3-4 minutes.
When the pasta is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to pasta. Remove from heat and serve.
One-Pot Cajun Pumpkin Alfredo Pasta.