You know that feeling when it’s chilly outside, and you just want something warm, comforting, and a little fancy—but still easy? This creamy pumpkin Alfredo pasta is exactly that
t’s rich and silky from the cashew base, has that subtle sweetness from pumpkin, and a little savory garlic kick
It tastes indulgent, but it’s surprisingly wholesome.
Why I Love This Recipe
This dish started as an accident—I was out of cream and decided to blend pumpkin with soaked cashews instead. Turns out, that was the best “mistake” I’ve ever made.
Here’s why it’s a keeper:
- Ridiculously creamy without a drop of dairy.
- Perfectly balanced flavor—pumpkin’s sweetness + garlicky depth + a touch of nuttiness from cashews.
- Quick enough for weeknights, but still dinner-party worthy.
- One-pot pasta finish—the sauce clings to every bite.
Servings & Time
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Macros (Per Serving, based on 4 servings)
- Calories: 420
- Protein: 14g
- Carbs: 58g
- Fat: 15g
- Fiber: 6g
Why This Recipe Works (Quick Science)
- Cashews have natural fats and starches that blend into a silky emulsion—mimicking cream without dairy.
- Pumpkin puree adds body and natural sweetness, reducing the need for heavy cream or extra sugar.
- Starch from pasta water binds the sauce to the noodles, giving that luscious, restaurant-style coating.
Common Mistakes to Avoid
- Not soaking cashews long enough—your sauce will be grainy.
- Skipping the pasta water—you’ll end up with sauce that sits on top instead of clinging.
- Overcooking the pasta—it’ll turn mushy once tossed with the sauce.
- Adding pumpkin straight from the fridge—it can make your sauce clump when blended.
What to Serve With
- Garlic-roasted broccoli or green beans
- A crisp side salad with lemon vinaigrette
- Warm, crusty bread to mop up the sauce
What You’ll Need
Ingredients:
- 1 cup raw cashews (soaked in hot water for 20 min, drained)
- 1 cup pumpkin puree (canned or homemade, smooth)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 2 cups vegetable broth (low-sodium)
- 1/4 cup nutritional yeast
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 12 oz fettuccine pasta (or pasta of choice)
- 1/2 cup reserved pasta cooking water
Tools:
- High-speed blender
- Large pot
- Colander
- Wooden spoon
- Measuring cups and spoons
- Chef’s knife and cutting board
Pro Tips
- Blend the sauce until it’s completely smooth—a high-speed blender is your friend here.
- Always salt your pasta water—think “salty like the sea.”
- Keep extra pasta water handy—it’s liquid gold for adjusting sauce thickness.
- Warm your pumpkin puree before blending if it’s been in the fridge.
- Let the sauce simmer briefly with the pasta—it helps everything marry together.
Instructions
Step 1 – Cook the Pasta
Bring a large pot of salted water to a boil. Add 12 oz fettuccine and cook according to package directions until just al dente. Reserve 1/2 cup pasta cooking water, then drain.
Step 2 – Sauté the Garlic
In a skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute.
Step 3 – Blend the Sauce
In a high-speed blender, combine 1 cup soaked and drained cashews, 1 cup warm pumpkin puree, sautéed garlic with oil, 2 cups vegetable broth, 1/4 cup nutritional yeast, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp ground nutmeg. Blend until completely smooth and creamy.
Step 4 – Heat the Sauce
Pour the blended sauce into a large skillet over medium heat. Warm for 3–4 minutes, stirring occasionally, until thickened slightly.
Step 5 – Combine Pasta & Sauce
Add the drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water a splash at a time until the sauce clings perfectly to the noodles.
Step 6 – Serve
Divide into bowls, garnish with extra black pepper or fresh herbs if desired, and serve hot.
Make-Ahead Tips
- Soak cashews the night before and store them in the fridge.
- Blend the sauce in advance, then just heat and toss with fresh pasta.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently with a splash of veggie broth or water to loosen the sauce.
- Not freezer-friendly—cashew-based sauces can split after thawing.
FAQ
Can I make it nut-free?
Yes—swap cashews for sunflower seeds, though the flavor will be slightly earthier.
Can I use fresh pumpkin?
Absolutely—just roast and puree until smooth before using.
Do I have to use fettuccine?
Nope! Any pasta shape works, though wide noodles give the best sauce coverage.
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