Pumpkin Alfredo With Spinach and Corn [Vegan, Gluten-Free]

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This pumpkin alfredo has a creamy pumpkin cashew cream sauce mixed into pasta. Stir in some spinach and corn for extra nutrition and pops of sweetness and color. Garnish it with black sesame seeds to give this dish a tiny bit of nutty flavor.

Pumpkin Alfredo With Spinach and Corn [Vegan, Gluten-Free]

Calories

842

Serves

Cook Time

Ingredients

For the Pasta:

16 ounces rotini (gluten-free if necessary)
2 large handfuls fresh spinach
1 cup frozen corn
Black sesame seeds (for garnishing)
Nutmeg (optional, for garnishing)

For the Pumpkin Cashew Cream:

1 1/2 cups raw cashews (soaked in hot water for 20 minutes)
1 cup almond milk
1/2 cup pumpkin purée
1/2 teaspoon salt

For the Alfredo Sauce:

3 tablespoons vegan butter
4 tablespoons arrowroot starch (or cornstarch)
1/2 cup almond milk
1/2 cup vegan parmesan cheese, plus more for serving
2 cups pumpkin cashew cream

For the Vegan Parmesan:

3/4 cup raw cashews
3 tablespoons nutritional yeast
3/4 teaspoon salt
1/4 teaspoon garlic powder

Preparation

To Make the Alfredo:

In a large skillet over medium heat, melt the butter
Whisk in the arrowroot
Whisk in the almond milk. At this point, it will be very clumpy.
Whisk in the pumpkin cashew cream.
Pour the alfredo sauce into a blender and blend until smooth.
At this point, cook your pasta.
Make your vegan parmesan cheese (blend all ingredients together).
Place your corn in a microwave safe bowl and microwave for a couple of minutes .
Add the alfredo sauce back to the large skillet and turn the heat down to low, stirring occasionally while your noodles cook.
Drain and rinse your pasta, add to the alfredo sauce, and stir to coat all the noodles. If your alfredo is too thick, you may add more almond milk to thin it out.
Add the vegan parmesan cheese and spinach and let your pasta simmer until the spinach starts to wilt.
Spoon into pasta bowls, sprinkle with black sesame seeds, nutmeg (if desired), and more vegan parmesan.

Nutrional Information

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AUTHOR & RECIPE DETAILS

Plant-based recipes ready in 30 minutes or less.

GINA FONTANA is a certified health coach and food blogger based in Columbus, Ohio, creating naturally gluten-free + dairy free + plant-based dishes that take 30 minutes or less to prepare. Here she lives with her husband Ben, baby boy Read, and two fur babies Boomer + Mickey. Gina works full-time as a mommy, and in her “free time” she develops fun, fresh, unique recipes by pairing different flavors together to create one magical dish. You can find her recipes on her Healthy Little Vittles blog.