One-Pot Vegan Pumpkin Alfredo
From: Ian Seddon's Cookbook
🥘 Ingredients
- extra virgin olive oil or cooking oil of choice ¼ cup
- large yellow onion 1
- garlic cloves 6
- large fresh sage leaves 5
- large or small sprigs fresh rosemary ½ tbsp
- fresh thyme leaves 1 tbsp
- all-purpose flour ¼ cup
- lite coconut milk or unsweetened oat milk 1.67 cup
- pumpkin purée can yields slightly more than 1 ½ cup
- kosher salt 1 ½ tsp
- Freshly
- ground nutmeg ¼ tsp
- low-sodium vegetable broth or water 3 ¼ cup
- white or yellow miso 1 ½ tbsp
- nutritional yeast ¼ cup
- pasta of choice 8 oz
- flat-leaf parsley ½ cup
- vegan parmesan or Cashew Parmesan ½ cup
To make your own “lite” coconut milk, mix together 1 part full-fat canned coconut milk (1/2 cup) with 2 parts water ( 18 tbsp), stir together until well combined. This recipe is easiest to make with short pasta, but if you use a long pasta like fettuccine, spaghtetti, or linguine, you need to break the noodles in half (or smaller if you prefer) with your hands. Otherwise, they won’t be able to fully cook in the liquid. If you want to make Cashew Parmesan, follow the ingredients under "Cashew Parm" and the instructions in step 5 of this recipe. I really recommend using a nonstick pan, not a ceramic or steel pan. When I made this recipe in my ceramic Le Creuset Dutch oven, it required a lot more oil and some of the pasta was still stuck to the bottom of the pot. If you don’t have an immersion blender, you can either (1) carefully transfer the sauce to a stand blender, then return to the pot before adding the pasta, or (2) not blend the sauce and cook the pasta in a separate pot (obviously, this will no longer be a “one pot recipe”). Storage: This pasta dish is best served immediately, but the leftovers are pretty good too. You can serve them cold, or heat them up on the stove, adding a bit of nondairy milk as needed to thin out the sauce. Nutrition boost: For more veggies, cook some frozen peas and toss in at the end, or pair with a side of roasted broccoli. For more protein, stir in some drained and rinsed beans or baked tofu.
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1Gather: extra virgin olive oil or cooking oil of choice , large yellow onion , garlic cloves , large fresh sage leaves , large or small sprigs fresh rosemary , fresh thyme leaves , all-purpose flour , lite coconut milk or unsweetened oat milk , pumpkin purée can yields slightly more than , kosher salt , Freshly cracked black pepper to taste, ground nutmeg , low-sodium vegetable broth or water , white or yellow miso , nutritional yeast , pasta of choice . For the garnishes: flat-leaf parsley , vegan parmesan or Cashew Parmesan .
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2Heat a nonstick soup pot or large, deep nonstick skillet over medium heat (see Note 4). Add the olive oil and once it’s hot, add the diced onion. Cook for 5-6 minutes until the onion is softened and lightly browned.
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3Add the garlic and chopped sage, rosemary, and thyme leaves. Cook, stirring frequently, for 2 minutes .
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4Reduce the heat to medium-low. Then add the flour, stirring constantly with a wooden spoon for 1 minutes until well incorporated and the mixture forms somewhat of a paste. Stream in the lite coconut milk in stages, whisking after each addition to prevent clumps. Then cook for 2 minutes, or until the sauce has thickened.
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5Add the pumpkin purée, kosher salt, black pepper to taste, and the nutmeg, and stir until thoroughly incorporated. Using an immersion blender (see Note 5), blend until the sauce is mostly smooth and creamy.
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6Add the vegetable broth (or water), miso, and nutritional yeast and stir to combine. Finally, add the dry pasta (broken in half if using a long pasta variety), and move the pasta around to submerge it in the liquid.
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7Bring the mixture to a boil, then reduce the heat to maintain a rapid simmer. Once it’s simmering, cook for about 20 minutes , tossing the pasta with tongs (or a pasta claw) every few minutes so the pasta cooks evenly. It's done when the sauce has thickened onto the pasta and the pasta is al dente.
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8Remove from the heat and taste the pasta for seasonings, adding more salt/pepper as needed. Garnish with parsley and vegan parmesan cheese or cashew parmesan.