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