Creamy Cajun Pumpkin Alfredo Pasta (Vegan)
Bold Cajun spice meets cozy fall pumpkin in this creamy vegan pasta dish — rich, dairy-free comfort food perfect for chilly nights.
- 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.
