Vegan Pumpkin Alfredo Linguine
The recipe Vegan Pumpkin Alfredo Linguine could satisfy your Mediterranean craving in about 15 minutes. For $1.21 per serving, you get a side dish that serves 4. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 429 calories, 12g of protein, and 19g of fat per serving. If you have olive oil, linguine, garlic, and a few other ingredients on hand, you can make it. 600 people were impressed by this recipe. It is brought to you by Veggie and the Beast Feast. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is super. Linguine Alfredo, Shrimp and Artichoke Linguine Alfredo, and Herbed Alfredo Sauce over Linguine are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
¼ teaspoon black pepper
1 tablespoon fresh rosemary
2 cloves garlic, chopped
¼ teaspoon ground cinnamon
8 ounces whole wheat linguine (or gluten-free alternative)
¼-1/2 teaspoon freshly grated nutmeg (to taste - I like a LOT of nutmeg)
2 tablespoons olive oil
¾ cup pumpkin puree
¾ cup raw cashews, soaked for at least 6 hours (or overnight)
½ teaspoon sea salt
1 cup vegetable broth
Equipment:
blender
sauce pan
Cooking instruction summary:
Cook the pasta according to package directions.Drain the cashews from the soaking water. Combine the soaked cashews and cup of broth in a blender, and blend until completely smooth.Heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds, and then add the rosemary and cook for another 30 seconds.Pour in the remaining broth, blended cashews, pumpkin, and all spices. Simmer for 3-5 minutes, until all the ingredients are warmed and incorporated. Taste and adjust seasonings to taste.To get the sauce extra smooth, I like to blend it again at this point, but it is not necessary if you're crunched on time.Stir the sauce into the cooked pasta. Serve warm with extra cracked black pepper and/or additional chopped fresh rosemary.
Step by step:
1. Cook the pasta according to package directions.
2. Drain the cashews from the soaking water.
3. Combine the soaked cashews and cup of broth in a blender, and blend until completely smooth.
4. Heat the olive oil in a saucepan over medium heat.
5. Add the garlic and cook for 30 seconds, and then add the rosemary and cook for another 30 seconds.
6. Pour in the remaining broth, blended cashews, pumpkin, and all spices. Simmer for 3-5 minutes, until all the ingredients are warmed and incorporated. Taste and adjust seasonings to taste.To get the sauce extra smooth, I like to blend it again at this point, but it is not necessary if you're crunched on time.Stir the sauce into the cooked pasta.
7. Serve warm with extra cracked black pepper and/or additional chopped fresh rosemary.
Nutrition Information:
covered percent of daily need
