October 9, 2019

Alright guys, the time has come…PUMPKIN SEASON!!! Call me a basic bitch all you want, but these next few weeks are all about the pumpkin and fall squash recipes, and I am LIVING FOR IT!!! 

Can I get an Amen from all my other Basic Bitches out there?!?

Anywhooo, I figured we should start this pumpkin series off with an easy dish that incorporates one of my favorite ingredients – NOODLES!

Grab a pumpkin beer and let’s get to making the best Vegan Pumpkin Alfredo Pasta with Rosemary and Cinnamon Roasted Pecans, shall we?!

As you may have guessed, I love Pumpkin everything. I also love pasta everything, so I decided to combine the two and voilà…this insanely easy and absolutely delicious Pumpkin Alfredo Pasta was born. But I didn’t stop there. For a little bit of crunch and to enhance the pumpkin flavor, added roasted rosemary & cinnamon pecans. I have to say, I think I’ve outdone myself with dish.

This Pumpkin Alfredo Pasta with Rosemary & Cinnamon Roasted Pecans is for you if you love the following:

• • Fall flavors
  • Big, fat noodles to soak up the creamiest of sauces
  • PUMPKIN EVERYTHING 
  • Different Textures – Creamy Sauce/Crispy Pecan bits
  • Quick & Easy Meals with less than 10 ingredients
  • Butter and Sage
  • Pretty much deliciousness and comfort in a bowl

As mentioned above, I chose to pair my Pumpkin Alfredo with Pappardelle noodles because, in my opinion, they’re the perfect vessel for soaking up all the luscious pumpkin alfredo. Plus, they’re kinda cute.

I know that typically Pappardelle noodles contain egg, but I found this brand at Whole Foods, so I had to snag as may boxes as I could! The noodles that I used in my Vegan Hamburger Helper recipe would work amazing as well (the star of this dish are the sauce and the pecans, anyway)!

As you can probably already tell, there are two parts to this recipe:

1. The pumpkin alfredo sauce
2. The roasted pecans

We start by roasting the pecans. First we put them in the oven to get a little toasty. Then, we add our melted butter, dried rosemary, cinnamon, and salt. Give the pecans a good toss so they’re basically bathing in all that goodness and then back in the oven they go. Once they’re done roasting and cooled, crush ’em up and set them aside. Whatever you do, try not to eat them all. We need them for the pasta!

While the pecans are roasting, we get a pot of salted water boiling and start on our Pumpkin Alfredo sauce, which literally takes 15 minutes or less. Once the noodles are done, toss them in the pumpkin alfredo, top with roasted pecans and some vegan parmesan cheese, and BOOM!!! You’ve got a fall inspired, flavorful af meal that looks like it should be on the cover of a magazine, but took less than 30 minutes.

Talk about living your best life.

I’m telling you guys, this Pumpkin Alfredo will get you all up in your fall feels.

If you need more comforting, cozy, and easy pasta dishes, give these a try:

• Vegan Hamburger Helper : Beef Stroganoff
• Vegan Bruschetta Chick’n Pasta with Balsamic Cream Sauce 
• Fettuccine with Green Olive & Caper Sauce, Blistered Tomatoes, and Lemony Breadcrumbs

As always, I truly hope you guys love this Pumpkin Alfredo Pasta with Toasted Rosemary & Cinnamon Pecans as much as we do. If you give this recipe a try, make sure to snap a photo and tag me on Instagram! I love seeing your recreations of my recipes. Additionally, if you could leave a review and a comment on this recipe, it’d mean a whole lot!

Til next time, friends!

XOXO!

5.0 from 4 reviews

Vegan Pumpkin Alfredo Pasta with Rosemary and Cinnamon Roasted Pecans

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Pumpkin Alfredo Sauce tossed with thick Pappardelle noodles, and topped with toasted rosemary & cinnamon pecans make for the creamiest, most delicious, fall inspired meal that's ready in just 30 minutes!

Author: Ashley

Recipe type: Vegan, Lunch, Dinner

Cuisine: Vegan, Fall-Inspired, Italian-Inspired

Serves: 6 servings

Ingredients

• 6 TBS vegan butter, divided
• 3 cups raw pecan halves, about ¾ of a pound
• 2½ tsp sea salt, divided + more to taste
• 2 tsp dried rosemary
• 2 tsp ground cinnamon, divided
• 1 LB noodles of choice
• 4 cloves garlic, minced
• 1 cup pure pumpkin puree (NOT pumpkin pie puree)
• 2 cup non-dairy milk
• 1 tsp cayenne pepper
• 2 cups vegan parmesan cheese + more for garnish
• Fresh parsley, for garnish (optional)

Instructions

1. Preheat oven to 325° F
2. In a small microwave safe bowl or a small saucepan, melt 3 tablespoons of butter. Set aside.
3. Spread the pecan halves on a large lined baking sheet. Bake them until they are lightly toasted, about 10 minutes. Drizzle the lightly toasted pecans with melted butter, 1 teaspoon salt, dried rosemary, and 1 teaspoon ground cinnamon. Toss to coat. Bake the pecans an additional 10-15 minutes longer. Remove from the oven. Once the pecans are cool, crush with your hands or a mortar and pestle, and set aside.
4. While the pecans are roasting in the oven, cook noodles according to package directions. Drain, reserving ½ cup of the water used to boil the noodles. Set aside.
5. To start the sauce, add remaining 3 tablespoons of butter to a saucepan on medium heat. Once the butter is melted, add garlic and sautee until the garlic becomes fragrant, about 2-3 minutes. Add pumpkin puree and reserved pasta water. Slowly whisk in milk, remaining 1 teaspoon cinnamon, remaining 1½ teaspoons sea salt, and cayenne pepper.
6. Reduce the heat to low and add parmesan cheese. Whisk on low until there are no clumps and the sauce is smooth. Taste and adjust seasonings.
7. Toss noodles with pumpkin alfredo sauce and serve hot. Top with ½ cup crushed pecans, additional vegan parmesan cheese, and fresh herbs.
8. ENJOY!

3.5.3251