Vegan Pumpkin Alfredo Pasta with Rosemary and Cinnamon Roasted Pecans
Author: 
Recipe type: Vegan, Lunch, Dinner
Cuisine: Vegan, Fall-Inspired, Italian-Inspired
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
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!
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!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-pumpkin-alfredo-pasta-with-rosemary-cinnamon-roasted-pecans/