Penne Pasta With Pumpkin Alfredo Sauce Recipe

Name: Penne Pasta With Pumpkin Alfredo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 boxes penne pasta 20 ounces total, or any type of pasta you like, I used De Boles Multi Grain Penne; 2 1/2 cups unsweetened coconut milk I used So Delicious Unsweetened; 2 cups pumpkin puree *made fresh or canned, will need about 16 ounces; 1 cup Daiya cheese shredded style cheddar; 1/2 onion small, chopped; 1 1/2 teaspoons kosher salt; 1 tablespoon pasta water; 1/2 teaspoon crushed black pepper; 1/2 teaspoon ground nutmeg; 1 teaspoon maple syrup; 2 tablespoons grape seed oil; 1 tablespoon coconut oil or non-dairy margarine like Earth Balance Soy Free Spread; fresh flat leaf parsley chopped for garnish

Servings: persons

2 1/2 boxes penne pasta 20 ounces total, or any type of pasta you like, I used De Boles Multi Grain Penne
2 1/2 cups unsweetened coconut milk I used So Delicious Unsweetened
2 cups pumpkin puree *made fresh or canned, will need about 16 ounces
1 cup Daiya cheese shredded style cheddar
1/2 onion small, chopped
1 1/2 teaspoons kosher salt
1 tablespoon pasta water
1/2 teaspoon crushed black pepper
1/2 teaspoon ground nutmeg
1 teaspoon maple syrup
2 tablespoons grape seed oil
1 tablespoon coconut oil or non-dairy margarine like Earth Balance Soy Free Spread
fresh flat leaf parsley chopped for garnish

1
*I made fresh roasted pumpkin - halved, seeded, then place pumpkin (skin side up) on a parchment lined baking sheet, baked in the oven at 400 degrees for about 50-55 minutes. This was a large pumpkin.
2
If there are a lot of seeds in the pumpkin I put them on another parchment lined baking sheet and bake them for 15-20 minutes while I am cooking the pumpkin.
3
For the Pasta: Boil a large pot of water for the pasta.
4
When the water is at a rapid boil at a few tablespoons of kosher salt, then add the pasta, stir often to prevent sticking.
5
Cook for 6-8 minutes. Do not rinse under cold water as directed on the box to ensure pasta will cling onto the sauce.
6
While your pasta is cooking, set a medium saucepan over medium-high heat, add oil and coconut oil, add onion, saute until soft and opaque. One to two minutes.
7
Add coconut milk, pumpkin, 1 1/2 teaspoons kosher salt, black pepper, and nutmeg.
8
Whisk vigorously or use a hand held immersion blender to blend until smooth, cook for 4-5 minutes.
9
Add maple syrup and Daiya cheese, stir until smooth. Take off the heat.
10
Pasta should be done by this step. Drain the pasta in a colander then transfer the pasta back into the big pot.
11
Add the alfredo sauce to the pasta and stir to coat all the pasta well.
12
Serve hot in pasta bowls, garnish with chopped parsley.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 boxes penne pasta 20 ounces total, or any type of pasta you like, I used De Boles Multi Grain Penne, 2 1/2 cups unsweetened coconut milk I used So Delicious Unsweetened, 2 cups pumpkin puree *made fresh or canned, will need about 16 ounces, 1 cup Daiya cheese shredded style cheddar, and more.

Yes, Penne Pasta With Pumpkin Alfredo Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne Pasta With Pumpkin Alfredo Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions