Ingredients
- 2 1/2 boxes (20 ounces total) penne pasta or any type of pasta you like (I used De Boles Multi Grain Penne)
- 2 1/2 cups unsweetened coconut milk (I used So Delicious Unsweetened)
- 2 cups pumpkin puree, *made fresh or canned (will need about 16 ounces)
- 1 cup shredded style cheddar Daiya cheese
- 1/2 small onion, chopped
- 1 1/2 teaspoon kosher salt plus a couple of tablespoons for pasta water
- 1/2 teaspoon crushed black pepper
- 1/2 teaspoon ground nutmeg
- 1 teaspoon maple syrup
- 2 tablespoons grape seed oil
- 1 tablespoon coconut oil or non-dairy margarine like Earth Balance Soy Free Spread
- fresh flat leaf parsley, chopped for garnish
Make it step by step
- *I made fresh roasted pumpkin - halved, seeded, then place pumpkin (skin side up) on a parchment lined baking sheet, baked in the oven at 400 degrees for about 50-55 minutes. This was a large pumpkin.
- If there are a lot of seeds in the pumpkin I put them on another parchment lined baking sheet and bake them for 15-20 minutes while I am cooking the pumpkin.
- For the Pasta: Boil a large pot of water for the pasta.
- When the water is at a rapid boil at a few tablespoons of kosher salt, then add the pasta, stir often to prevent sticking.
- Cook for 6-8 minutes. Do not rinse under cold water as directed on the box to ensure pasta will cling onto the sauce.
- While your pasta is cooking, set a medium saucepan over medium-high heat, add oil and coconut oil, add onion, saute until soft and opaque. One to two minutes.
- Add coconut milk, pumpkin, 1 1/2 teaspoons kosher salt, black pepper, and nutmeg.
- Whisk vigorously or use a hand held immersion blender to blend until smooth, cook for 4-5 minutes.
- Add maple syrup and Daiya cheese, stir until smooth. Take off the heat.
- Pasta should be done by this step. Drain the pasta in a colander then transfer the pasta back into the big pot.
- Add the alfredo sauce to the pasta and stir to coat all the pasta well.
- Serve hot in pasta bowls, garnish with chopped parsley.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Jessica Glick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.