Pumpkin Alfredo

Ingredients

  • 250-300g Alfredo Pasta
  • • 1 tablespoons Olive Oil
  • • 5 garlic cloves, minced
  • • 1 cup pumpkin puree (canned pumpkin)
  • • 2 1/2 cups soya single cream (I used Alpro)
  • • 1/2 cup vegan cheese of choice

Preparation

  1. Cook the fettuccine according to package directions. Reserve 1 cup of the cooking liquid in case you want to thin out your sauce

  2. Heat the oil over medium heat. Add the garlic; saute until soft and fragrant. Add the pumpkin and soya cream. Simmer until slightly thickened. Add the cheese and stir to combine

  3. Toss the pasta in the sauce and thin as needed using the reserved cooking liquid. Top with vegan parmesan or any cheese and season to taste. Serve immediately

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