Vegan Pumpkin Alfredo

This weekend I had big goals: I was going to try my hand at making my first ever vegan pumpkin pie. Scratch that – making my first ever pumpkin pie! I was so excited – I had my kitchen counter covered with a bunch of different recipes I was going to edit and piece together to make my very own version. Long story short, the entire pumpkin pie wound up in the trash. I don’t think I’ve ever thrown out an entire batch of anything, but after Funk nearly broke a tooth on my graham cracker crust, I knew there was no saving the pie. I’ll look forward to eating some random bakery’s non-vegan pumpkin pie instead in a few days at Thanksgiving. Sigh.

Instead of wallowing in pumpkin despair, I used some leftover pie ingredients in a brand new recipe. No more baking for me – I wanted to make a batch of savory, pumpkin alfredo:

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Ingredients

  • 1 bag or box of whole wheat pasta, 12-16 oz.
  • 1 large or yellow onion, diced
  • 1 Tbsp olive oil

Sauce Ingredients

  • 1 cup lite silken tofu
  • 1 cup canned pumpkin
  • ½ cup nutritional yeast
  • 1 tsp salt
  • 2 ground, dried sage leaves
  • ground black pepper to taste

Directions:

Cook pasta according to package directions.

While pasta is cooking, sauté diced onion in olive oil until browned, 5-7 minutes. Meanwhile, combine all sauce ingredients together in a food processor and blend until smooth.

When pasta is finished cooking, drain, rinse and return to pot. Add sautéed onions.

Add the sauce into the pasta until the desired pasta/sauce ratio is reached. This recipe makes enough to generously coat a 14 oz. box or bag of dried pasta. Top with freshly ground black pepper to taste.

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My bowl ‘o alfredo was so rich and creamy it was hard to believe there wasn’t a dollop of dairy in sight. A small serving filled me right up, as it’s a protein and fiber packed meal. This dinner totally made up for the pumpkin pie fail.

6 Comments

  1. Posted November 22, 2010 at 10:07 am | Permalink

    Wow this is intriguing. I would never guess tofu made a tasty alfredo sauce but I might just have to try this!

  2. Janel
    Posted November 22, 2010 at 10:13 am | Permalink

    Make sure it’s the silken tofu – it blends so well with the pumpkin!

  3. Posted November 23, 2010 at 6:26 am | Permalink

    I swear that this sounds indefinitely better to me than pumpkin pie, anyway!

  4. Posted November 25, 2010 at 12:31 am | Permalink

    sorry about your pie :( I’ve had a few of those moments, but boy that pasta sure looks tasty!

  5. Cheryl
    Posted October 9, 2011 at 10:54 pm | Permalink

    Made this tonight, added 2 cloves of garlic to the onion stage, and added toasted walnuts to the finished product. Pretty darn delicious!!! Took it to our Sunday night TV watching party, and everyone loved it (non-vegans!). Thanks for the recipe!

  6. Janel
    Posted October 10, 2011 at 9:44 am | Permalink

    Hi Cheryl,

    I’m so glad you liked it! Your additions sound perfect, too. It’s a great fall dish!

2 Trackbacks

  1. By Pumpkin Pie Smoothie | EatWellWithJanel on October 21, 2011 at 12:01 pm

    [...] ReDux post! This month’s food theme is: pumpkin!!! I really do love all things pumpkin, from pumpkin alfredo to pumpkin blondes, and pumpkin pie ice cream. I always have at least a can of pumpkin in my [...]

  2. By Pumpkin Pie Smoothie on October 22, 2011 at 4:13 pm

    [...] ReDux post! This month’s food theme is: pumpkin!!! I really do love all things pumpkin, from pumpkin alfredo to pumpkin blondes, and pumpkin pie ice cream. I always have at least a can of pumpkin in my [...]

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