This Creamy Vegan Pumpkin Sage Alfredo Sauce Will Have You Ready for Fall

vegan pumpkin alfredo recipe

There’s nothing better than cozying up with a warm bowl of pasta once the temperature starts to drop—or, well, anytime for that matter. Especially if said bowl of pasta is Alfredo. While traditional sauces are made with a whole lot of butter and cream, this one is centered around one star ingredient: pumpkin.

Jeremy “Rock” Smith—the executive chef at the Kripalu Center for Yoga & Health—created a dish that doesn’t just give you extreme comfort food vibes. It’s also healthy… not to mention packed with flavor. And even on your busiest nights, putting everything together is fairly quick: The entire dish will be ready to eat in 30 minutes.

Once you pile this sauce on top of your noodles, one thing’s for sure: There won’t be any leftovers.

Vegan Pumpkin Sage Alfredo Sauce

Author: Chef Jeremy Rock Smith
Serves: 2 cups


4 cups pumpkin, peeled and medium diced
1 1⁄2 tsp cinnamon
4 tsp olive oil
1⁄2 cup onions, small diced
3 tsp garlic
1/8 tsp red chili flakes
2 Tbsp white wine or lemon juice
2 cups vegetable stock
1 1⁄2 tsp fresh sage, chopped
1⁄4 tsp sea salt
1/8 tsp black pepper


1. Toss pumpkin and cinnamon in 2 tsp of olive oil. Roast at 350 degrees for 20 minutes or until tender.
2. Sweat onions and chili flakes in remaining olive oil using a small sauce pan. Once onions are translucent, add garlic and cook for 10 seconds. Add squash and cook for 5 minutes on a low flame.
3. Deglaze with white wine and add stock and sage. Simmer for 5 minutes.
4. Purée using a blender or food processor. Reheat and season with salt and pepper.

Updated from December 3, 2017 on September 13, 2019.

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