Creamy Pumpkin & Brussels Alfredo
October 21, 2014 § Leave a comment
This time of year is pumpkin everything. Donuts, coffee, bread, cookies, tea, cocktails, pie, the list goes on! And while I love a good slice of vegan pumpkin pie, savory pumpkin dishes are where it’s at.
I’ve tried a million different vegan Alfredo recipes, but none really have seemed to duplicate that classic, rich, cheesy taste. So instead of trying to duplicate, I am going to reinvent. To be honest, it’s been so long since I’ve had any kind of cheese, I really don’t remember what it tastes like. But this recipe is so creamy, rich, and festive that who needs the the real thing anyway?!
This dish is perfect for a cozy night in with a good flick, served at a Thanksgiving potluck, or shared between you and your bae over some candle light. The best part is that it takes about 15 minutes to prep and cook! Really, how much easier could it get for this level of decadence?
What you’ll need:
- 1 16oz can unsalted organic pumpkin
- 1/4 cup marinara sauce
- 3/4 cup non dairy milk (I used coconut, but any kind will do!)
- 1 tbsp coconut sugar
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp powdered sage
- Dash of cinnamon
- Dash of chipotle powder (optional but highly recommended for an additional smoky flavor!)
- 1 tbsp nutritional yeast
- 1/2 lb fettuccine noodles
- 2 cups Brussels sprouts, trimmed and chopped in half
- 1/4 cup finely chopped sweet onion
- 2 tbsp chopped chives
What you’ll do:
Start a pot of boiling water for the pasta, and set aside.
In a food processor combine the pumpkin, marinara (I use my grandma’s homemade sauce- She makes me a meat free sauce upon request! Bless her little heart), non dairy milk, coconut sugar, spices, and nutritional yeast & process until smooth and creaaamy. You don’t have to use a food processor but it does make the sauce extra silky. Pour mixture into a separate sauce pan and bring to a simmer on low heat.
Combine your chopped brussels sprouts and onion in a pan and dry sauté them. I used about 1 tbsp of water just to steam the brussels sprouts open a bit. But it’s important not to use too much water, as the charing adds a special smokiness to the dish!
Once your water is boiling, add your noodles. I got these from my farmer’s market at home. They’re garlic & chive flavored, completely homemade, and so worth the extra few dollars. But any old flat noodle will do if you don’t have anything fancy.
While your noodles and brussels sprouts are cooking, chop the chives for topping. Once the pasta is done, drain and rinse with cool water, and then add the warm sauce on top, mix in the brussels sprout sauté and top with chives, and additional nutritional yeast if you desire!
[serves two hungry vegans]