Name: One-Pot Pumpkin Alfredo
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 0.25 cup olive oil ((or oil of choice)); 1 null onion (large, diced); 6 null garlic cloves (minced); 5 null sage leaves (large, finely chopped); 1 sprig fresh rosemary (large, leaves finely chopped (approx. 0.5 tbsp)); 1 tbsp fresh thyme leaves (roughly chopped); 0.25 cup all purpose flour ((see notes for gluten-free option)); 1 can reduced fat coconut milk ((or oat milk)); 1.5 tsp kosher salt; null null black pepper (freshly cracked, to taste); 0.25 tsp ground nutmeg; 1.5 cups pumpkin puree ((1 15-ounce can has slightly more than 1.5 cups)); 3.25 cups vegetable broth ((low-sodium)); 1.5 tbsp white miso paste; 0.25 cup nutritional yeast; 8 oz pasta (of choice (fettuccine or other options, see notes)); 0.5 cup fresh Italian parsley; null null vegan parmesan cheese ((or cashew parmesan, recipe can be found in this blog post))

Instructions

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1

Heat a nonstick soup pot or large, deep nonstick skillet over medium heat. Add the olive oil (0.25 cup) and once hot, add the onion (1). Cook for 5-6 minutes until softened and lightly browned.
2

Add the cloves (6 garlic), leaves (5 sage), fresh rosemary (1 sprig), and fresh thyme leaves (1 tbsp). Cook, stirring frequently, for 2 minutes.
3

Reduce heat to medium-low. Add the all purpose flour (0.25 cup), whisking constantly with a wooden spoon for 1 minute until incorporated and forms a paste. Stream in the reduced fat coconut milk (1 can) in stages, whisking after each addition to prevent clumps. Cook for 2 minutes, or until the sauce has thickened.
4

Add the pumpkin puree (1.5 cups), kosher salt (1.5 tsp), [black pepper], and ground nutmeg (0.25 tsp). Stir until incorporated. Use an immersion blender to blend until the sauce is mostly smooth and creamy.
5

Add the vegetable broth (3.25 cups), white miso paste (1.5 tbsp), and nutritional yeast (0.25 cup). Stir to combine. Finally, add the pasta (8 oz) (broken in half if using long pasta), and move to submerge it in the liquid.
6

Bring the mixture to a boil, then reduce the heat to maintain a rapid simmer. Once simmering, cook for about 20 minutes, or until the sauce has thickened onto the pasta and the pasta is al dente.
7

Remove from heat, and taste the pasta for seasonings, adding more salt as needed. Garnish with fresh italian parsley (0.5 cup) and [vegan parmesan cheese] or cashew parmesan.