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Vegan Pumpkin Alfredo

  • Author: Liv B
  • Total Time: 20 minutes
  • Yield: 3-4 servings


A creamy pumpkin alfredo that is dairy-free and vegan- but you would never know just by tasting it!


  • 300 g dry fettuccini pasta
  • 3 cloves garlic, minced
  • 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
  • 1/21 tsp (to taste)
  • ground black pepper to taste
  • handful of spinach (optional)
  • 1/2 cup frozen peas (optional)


  1. Boil the pasta according to package directions. Drain and set aside.
  2. 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.
  3. 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.
  4. Add the spinach, green peas and drained pasta and stir to combine. Cook until spinach is wilted, then serve.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes

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