RECIPE: Vegan Pumpkin Sage Alfredo Is it even fall without a pumpkin-related dish?

vegan pumpkin alfredo sauce

There’s nothing better than cozying up with a warm bowl of pasta once the temperature starts to drop—or, well, anytime for that matter. Especially if said bowl of pasta is Alfredo. And while traditional sauces are made with a whole lot of butter, cream, and cheese, this recipe has one star ingredient: pumpkin.

Jeremy “Rock” Smith—the executive chef at the Kripalu Center for Yoga & Health—created a dish that doesn’t just give you extreme comfort food vibes, but is also healthy. With pumpkin, vegetable stock, and some chili flakes for a kick, you can whip up this sauce in 25 minutes and pair it with your noodle of choice. (And for even more flavor, put a dollop of pesto on top!)

Just be warned: No matter how you use it, there won’t be any leftovers.

Vegan Pumpkin Sage Alfredo Sauce
Serves: 2 cups
  • 4 cups pumpkin, peeled and medium diced 1 1⁄2 tsp cinnamon
  • 4 tsp olive oil
  • 1⁄2 cup onions, small diced
  • 3 tsp garlic
  • ⅛ tsp red chili flakes
  • 2 T white wine or lemon juice
  • 2 cups vegetable stock
  • 1 1⁄2 tsp fresh sage, chopped 1⁄4 sea salt
  • ⅛ tsp black pepper
  1. Toss pumpkin and cinnamon in 2 tsp of olive oil. Roast at 350 degrees for 20 minutes or until tender.
  2. Sweat onions and chili flakes in remaining olive oil using a small sauce pan. Once onions are translucent add garlic and cook for 10 seconds. Add squash and cook for 5 minutes on a low flame.
  3. Deglaze with white wine and add stock and sage. Simmer for 5 minutes.
  4. Puree using stick blender or food processor. Reheat and season with salt and pepper.

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