I keep coming back to this recipe because it’s rich and satisfying without any dairy. The sauce comes together quickly, coats the pasta beautifully, and delivers big flavor in every bite. I also enjoy how family-friendly it is while still feeling exciting and seasonal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
16 oz ribbon-shaped pasta such as pappardelle
1 tablespoon extra virgin olive oil 3 garlic cloves, minced 4 tablespoons nutritional yeast 2 tablespoons all-purpose flour 1 tablespoon Cajun seasoning Pinch of ground cinnamon 14 oz full-fat coconut milk or cream 1 1/2 cups pumpkin puree 1/2 to 3/4 cup vegetable stock 1 to 2 tablespoons white cooking wine, optional 1 cup chopped kale
I begin by cooking the pasta according to the package instructions, stopping at al dente. I drain it and set it aside.
In a large skillet over medium-high heat, I add the olive oil and sauté the garlic until fragrant. I stir in the Cajun seasoning, cinnamon, nutritional yeast, and flour until everything is well combined.
I lower the heat slightly and whisk in the coconut milk, vegetable stock, white cooking wine, and pumpkin puree. I keep whisking until the sauce thickens and becomes smooth.
I add the chopped kale and let the sauce simmer, stirring frequently, until the kale softens. I then add the cooked pasta to the skillet and toss everything together until the sauce fully coats the pasta.
I serve it immediately and finish with my favorite toppings.
Servings and Timing
I make this recipe to serve 4 people. Prep time takes about 5 minutes. Cook time is around 20 minutes. Total time comes to approximately 25 minutes.
Variations
I sometimes swap kale for spinach, broccolini, or asparagus. When I want less heat, I reduce the Cajun seasoning slightly. I also enjoy using different pasta shapes like fettuccine, penne, or rigatoni depending on what I have on hand.
Storage / Reheating
I store leftovers in a tightly sealed container in the refrigerator for up to 3 to 4 days. To reheat, I warm it gently on the stovetop with a splash of vegetable stock or coconut milk to loosen the sauce.
FAQs
Is this pasta very spicy?
I find it moderately spicy, but I adjust the Cajun seasoning to match my taste.
Can I make this gluten-free?
I use gluten-free pasta and make sure all other ingredients are gluten-free.
Can I use homemade pumpkin puree?
I often do, as long as it’s thick and not watery.
What can I substitute for nutritional yeast?
I use dairy-free Parmesan when I want a similar savory flavor.
Does the sauce thicken as it sits?
I notice it thickens slightly, which is why I add a bit of liquid when reheating.
Conclusion
This creamy Cajun pumpkin Alfredo pasta is one of my favorite vegan comfort meals. I love how it blends cozy fall flavors with bold spices, creating a dish that feels indulgent, nourishing, and deeply satisfying.
Bold Cajun spice meets cozy fall pumpkin in this creamy vegan pasta dish — rich, dairy-free comfort food perfect for chilly nights.
Author:Sarah
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:Serves 4
Category:Main Course, Vegan Dinner
Method:Sauté, Boil
Cuisine:American, Cajun-Inspired
Diet:Vegan
Ingredients
For the Pasta:
1 (16 oz) package ribbon-shaped pasta (such as pappardelle)
For the Pumpkin Alfredo Sauce:
1 Tbsp extra virgin olive oil (or avocado, coconut, or grapeseed oil)
3 garlic cloves (minced)
4 Tbsp nutritional yeast (or dairy-free Parmesan)
2 Tbsp all-purpose flour (use GF if needed)
1 Tbsp Cajun seasoning (store-bought or homemade)
Pinch of ground cinnamon
1 (14 oz) can full-fat coconut milk or coconut cream
1½ cups pumpkin purée (not pumpkin pie filling)
½–¾ cup organic vegetable stock
1–2 Tbsp white cooking wine (or more vegetable stock)
1 cup chopped kale (or other greens like spinach or broccolini)
Optional Toppings:
Toasted nuts
Dairy-free Parmesan cheese
Roasted pumpkin seeds
Instructions
Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (typically 6–8 minutes for pappardelle). Drain and set aside.
Make Sauce: In a large 12-inch skillet over medium-high heat, heat olive oil. Add garlic and sauté for 1–2 minutes until fragrant.
Stir in Cajun seasoning, cinnamon, nutritional yeast, and flour. Reduce heat slightly.
Whisk in coconut milk, vegetable stock, white cooking wine, and pumpkin purée. Cook for 1–2 minutes until smooth and thickened.
Add chopped kale and simmer for 2–3 minutes, stirring frequently until wilted.
Combine: Add the drained pasta to the skillet. Toss gently with tongs until fully coated in sauce.
Serve: Plate immediately and top with toasted nuts, dairy-free Parmesan, or roasted pumpkin seeds if desired.
Notes
Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stove with a splash of veggie broth.
Gluten-Free: Use gluten-free pasta and certified gluten-free flour and stock.
Vegetable swaps: Use spinach, broccolini, or collards in place of kale.
Spice control: Reduce Cajun seasoning slightly if you prefer a milder flavor.
Serving suggestions: Pairs well with crusty bread, roasted vegetables, or a side salad.
