Creamy Cajun Pumpkin Alfredo Pasta [Vegan]

Creamy pasta on a white plate with a fork and spoon along with a glass of juice and pumpkin seeds.

4.86 from 7 votes

Creamy Cajun Pumpkin Alfredo Pasta [Vegan]

This Creamy Vegan Cajun Pumpkin Alfredo Pasta is the perfect way to enjoy a good plate of comforting pasta for the entire family in the Fall season. Enjoy pasta that comes completely loaded with pumpkin flavor married with bold + spicy flavors, and of course with the amazing texture of long-ribbon pasta!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Keyword: cajun, classic, creamy, dairy-free, dinner, easy, fall recipe, food, garlic, gluten-free, healthy, healthy bowl, homemade, indulge, kale, lunch, pasta, plant-based, pumpkin, recipe, savory, vegan, veggies, weeknight meals

Servings: servings

Calories: 120kcal

Author: Shanika

Ingredients

1 (16 oz.) package Ribbon-shaped pasta (I use Pappardelle; See Post for Info!)

PUMPKIN ALFREDO SAUCE:

1 tablespoon Extra virgin olive oil
3 garlic cloves, minced
4 Tbsps nutritional yeast (You can sub with freshly-grated dairy-free parmesan cheese)
2 Tbsps organic all-purpose flour
1 tablespoon cajun seasoning, store-bought or homemade
pinch of ground cinnamon
1 (14 oz.) can full-fat coconut milk/cream
1 ½ cups pumpkin puree (Not pie filling!; See Post for how to make from scratch)
½-3/4 cup organic vegetable stock
1-2 Tbsps white cooking wine, optional (You can sub with veggie stock)
1 cup chopped kale

OPTIONAL TOPPINGS:

Your fave nuts, toasted
Dairy-free parmesan cheese, freshly-grated
Roasted pumpkin seeds

US Customary - Metric

Instructions

BOIL THE PASTA:

To begin, cook the 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’).

TO MAKE THE CREAMY SAUCE:

In a large 12-inch skillet over medium-high heat, add the olive oil and once heated, add the minced garlic, sautéing until fragrant, about 1-2 minutes. Add the cajun seasoning, cinnamon, nutritional yeast, and flour, stirring everything together. Reduce the heat slightly and whisk in the coconut milk/cream, veggie stock, white cooking wine, and pumpkin puree, until everything thickens and becomes smooth with no lumps visible, about 1-2 minutes.
Add in the chopped kale, stirring until combined and let it simmer for 2-3 minutes, stirring frequently.
When the Parppardelle pasta is done, drain it and add it to the sauce, tossing until sauce fully coats + sticks to pasta. Serve immediately! Top with your favorite toppings: toasted buts, DF grated parmesan, and/or roasted pumpkin seeds.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
OIL: You can also use avocado oil, coconut oil or grapeseed oil, instead of olive oil.
PASTA: You can use long pastas like Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
GLUTEN-FREE OPTION: To make this dish GF, simply use Gluten-Free pasta and ensure that all other ingredients (i.e. coconut milk, stock, and flour) are GF-friendly.

Nutrition