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Pumpkin Alfredo With Mushrooms


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This Vegan Pumpkin Alfredo Sauce is a creamy, rich, and flavorful sauce made with pumpkin puree and homemade vegan parmesan. It is the ultimate fall recipe perfect for pasta. And it is done in less than 15 minutes.
Prep Time:5 mins
Cook Time:10 mins
Total Time:15 mins
Course: Main Course
Cuisine: Italian
Diet: Vegan
Yield: 2 servings
Calories: 526kcal
Author: Plantiful Bakery


Vegan parmesan cheese:

  • 100 grams raw cashews, unsalted
  • 27 grams (=6 tablespoons) nutritional yeast
  • 3/4 teaspoon sea salt

Alfredo sauce:

  • 24 grams (=2 tablespoons) vegan butter, **
  • 4 cloves garlic
  • 300 ml soy cream ***
  • 200 grams pumpkin puree
  • sea salt
  • black pepper
  • 56 grams (=1/2 cup) vegan parmesan cheese, + extra on top

Serving suggestion:

    Sautéed mushrooms with spinach:

    • 1 tablespoon olive oil
    • 60 grams (=approx. 1 cup) meadow mushrooms
    • sea salt
    • black pepper
    • 30 grams (=1 cup) baby spinach


    • 160 grams dry fettuccine or linguine pasta
    • water
    • sea salt


    Make vegan parmesan cheese

    • Put raw cashews, nutritional yeast, and sea salt into food-processor/blender and pulse until ground and combined.

    Cook the pasta

    • If serving with the pasta - cook the pasta in salted water according to the instructions on the package. Cook until al dente.

    Make the pumpkin alfredo sauce

    • Heat the vegan butter in a saucepan over medium heat, add minced garlic, stir, and sauté for about 30 seconds until soft (be careful not to burn the garlic).
    • Slowly stir the soy cream and the pumpkin puree. Next, add sea salt, black pepper, and homemade vegan parmesan cheese. Stir and let simmer for about 5-7 minutes until it starts to thicken. Remove the sauce from the heat.

    Sauté mushrooms and spinach - OPTIONAL

    • Meanwhile, heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot lit to the pan and let cook for about 1-2 minutes.

    Add the pasta and serve

    • Add cooked pasta to the saucepan and fold everything together to coat the pasta with the sauce. If you need to thin the sauce, add a bit of reserve cooking liquid from the pasta or more of the soy cream.
    • Top with sautéed mushrooms and spinach and additional vegan parmesan cheese. Serve immediately.


    *The time is counted only for the pumpkin alfredo sauce.
    ** You can substitute for oil.
    *** Use any plant-based cream (oat, cashew, rice).
    Nutrition Facts
    Amount per 1 serving / Calories: 526kcal / Total Fat: 45,4g / Saturated Fat: 8,1g / Cholesterol: 0mg / Sodium: 119mg / Total Carbohydrate: 22g / Fiber: 5,4g / Sugar: 6,9g / Protein: 10,2g / Calcium: 51mg / Iron: 4mg / Potassium: 474mg
    (Nutrition Facts are calculated only for the sauce.)


    Calories: 526kcal
    Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!