I already told you when I shared the recipe for homemade pumpkin puree that it had some sweet recipes and salty in mind and here you have the first one. This recipe is for all lovers of vegan Alfredo pasta< /a> And although I have a hard time deciding between the two recipes, I think I like this one a little more, I don’t know if it’s because of the novelty.

Pasta Alfredo de calabaza. - Esta receta de pasta Alfredo de calabaza es muy cremosa, ligera, rápida y fácil de hacer. Además es perfecta para el día a día.



  • 200 g de pasta (7 oz)
  • 2 cucharadas de aceite de oliva virgen extra
  • 4 dientes de ajo
  • 1 y 1/2 tazas de leche de almendras (375 ml)
  • 1/2 taza de puré de calabaza (130 g)
  • 1 cucharadita de sal marina
  • Pimienta negra molida al gusto
  • 1 cucharada de maicena
  • El zumo de 1/2 limón
  • 4 cucharadas de levadura nutricional o de cerveza


  1. We cook the pasta according to the instructions from the package.
  2. In a frying pan, heat the oil and brown the finely chopped garlic cloves. Add 1 cup of almond milk (250 ml), the pumpkin puree, salt and pepper and cook over medium-high heat for about 5 minutes.
  3. We dissolve the cornstarch in the rest of the milk (1/2 cup or 125 ml) and pour the mixture into the pan along with the rest of the ingredients (lemon juice and nutritional or brewer’s yeast).
  4. < li id="instruction-step-4">Cook over medium-high heat until thickened, stirring constantly.

  5. Add the pasta, stir and we are ready to serve.
  6. We add a little more ground black pepper on top
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