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One-Pot Cajun Pumpkin Alfredo Pasta

This One-Pot Cajun Pumpkin Alfredo Pasta is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, but without the dairy and cheese (all Vegan), completely loaded with pumpkin flavor married with cajun seasonings, and of course with the amazing texture of Pappardelle noddles. This recipe is easy to make, satisfying, and is sure to be your family's next staple Fall-inspired comfort food. Gluten-Free option available.
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, traditional, vegan, veggies, weeknight meals
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea


  • 1 (16 oz.) package Pappardelle pasta (You can substitute w/ your own fave pasta!; See Notes for GF option.)
  • 1 1/2 cups pumpkin puree (Canned version; Not Pie Filling!)
  • 1 Tbsp Extra virgin olive oil (I use California Ranch Farms)
  • 3 garlic cloves, minced
  • 4 Tbsps nutritional yeast
  • 1/4 cup organic all-purpose flour (I use Bob's Red Mill)
  • pinch of ground cinnamon
  • pinch of sea salt
  • pinch of black pepper
  • 1 (13 oz.) can coconut cream or milk (I use Thai Kitchen)
  • 1 cup organic vegetable stock (I use Pacific Foods)
  • 1 Tbsp white cooking wine
  • handful of kale, finely chopped (About 1-2 cups of chopped kale; depending on preference)

Homemade Cajun Seasoning:

  • 2 Tbsps garlic powder
  • 2 Tbsps Italian seasoning
  • 2 Tbsps smoked paprika
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 Tbsp cayenne pepper
  • 1 Tbsp dried thyme
  • 1 Tbsp onion powder


  • 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.
  • Bon Appetit!


STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
CAJUN SEASONINGS: Any leftover cajun seasoning mix can be stored in a ziploc bag for later use or used as garnish.
GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta. 
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, etc. are perfect.