Pumpkin Alfredo

By cmkasaras

Ingredients

• 1.5 boxes penne pasta
• 2 1/2 cups unsweetened coconut milk (20 oz)
• 2 cups pumpkin puree (16 ounces)
• 1 cup shredded cheddar Daiya cheese (or 1/2 block)
• 1/2 small onion, chopped
• 1 1/2 teaspoon kosher salt plus a couple of tablespoons for pasta water
• 1/2 teaspoon crushed black pepper
• 1/2 teaspoon ground nutmeg
• 1 teaspoon maple syrup
• 2 tablespoons grape seed oil (or olive oil)
• 1 tablespoon coconut oil or non-dairy margarine (Earth Balance)
• fresh flat leaf parsley, chopped
• brown sugar, for sprinkling

Preparation

Step 1

Cook pasta. Do not rinse after draining.

In medium saucepan over med-high heat: add oils and onion. Saute 1-2 mins.

Add coconut milk, pumpkin, salt, pepper and nutmeg. Whisk vigorously until smooth. Cook 4-5 mins.

Add maple syrup and Daiya cheese. Stir until smooth. Set aside.

Drain pasta and transfer back to pot. Add alfredo sauce and stir.

Serve in bowl. Garnish with parsley and sprinkle with brown sugar.