Vegan Pumpkin Alfredo

We’re in the thick of the fall season, Halloween is this week, the weather is blustery and grey one minute and crips and bright the next. Autumn in upstate NY means, hay rides, apple cider donuts, leaf peeping and bon fires. It’s really a wonderful time of year.

I’ve mentioned that perhaps my favorite FOOD season is fall as well. I love slow roasting some root vegetables or using my crock pot to make soul warming soups.

Comfort food at its best!

But we don’t need to blow our healthy eating habits in order to harness that heavy, earthy, warm feeling when we think of comfort food! I found this recipe and I think its going to be a fan favorite!


  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1-1/2 cups unsweetened organic nut milk, divided
  • Salt and pepper to taste
  • 1 tablespoon cornstarch (or another thickener of your choice)
  • 1/2 cup pumpkin puree
  • 1 tablespoon lemon juice
  • 4 tablespoons nutritional yeast
  • 1/2 pound pasta of your choice


  1. Heat olive oil in pan over medium heat. Add garlic and cook until browned.
  2. Add 1 cup of nut milk to pan, and salt and pepper to taste. Stir a few times and simmer for 5 minutes.
  3. In a separate bowl, mix cornstarch and remaining 1/2 cup of nut milk. Once combined, add mixture to pan along with pumpkin puree, lemon juice, and nutritional yeast. Stir and let simmer until it begins to thicken.
  4. Cook pasta to your liking. After straining, add to simmering alfredo sauce. Split between two bowls and enjoy!

Let me know once you’ve made this recipe and tell me what you think! Be sure to bookmark, pin, share and save this recipe for easy access when every you’re looking for a nice warm, comforting yet healthy pasta dish!

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recipe adapted from Blair Powers of