Vegan Pumpkin Alfredo

It’s been the most grey, rainy day but this pasta makes it so much better!


300 g fettuccini
3 cloves garlic
2 carrots, thinly chopped
1/2 red bell pepper, finely chopped
400 ml (1 can) full fat coconut milk
1 cup pumpkin purée
3/4 cup unsweetened coconut yogurt
1 tbsp lemon juice
1 tbsp maple syrup
2 tbsp nutritional yeast
1/2 – 1 tsp (to taste)
ground black pepper to taste
Big handful spinach (optional)
1/2 cup frozen peas (optional)


Boil the pasta. Drain and set aside. Meanwhile, in a pot over medium heat, add a drizzle of oil and add the garlic, carrots and red bell pepper. Cook for 5 minutes or until carrots are softened. Add the coconut milk, pumpkin, coconut yogurt, lemon juice, maple syrup, nutritional yeast, salt and pepper and stir to combine. Simmer 5 minutes, stirring frequently. Add the spinach, green peas and drained pasta and stir to combine. Cook until spinach is wilted, then serve.


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