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Meatless Monday: Pumpkin Alfredo

Its Meatless Monday again! Fall is tad disappointing this year, but that’s okay because we can force it a little bit in the kitchen. I was not 100% sure what to call this pumpkin dish since it was a cross between an alfredo and a mac and cheese kind of feel. I went with Alfredo, mostly because I used black bean pasta instead of macaroni noodles.

I’ve been really trying to cut back on the carbs so when I found pasta made from Black Beans I was all in. I must warn you; the stuff is not for everyone. They turn out kind of gloppy and fall apart. I absolutely love them but my brain is really gullible and it still thinks its eating pasta. Many or maybe even most of you won’t be fooled. So tread lightly in the black bean pasta waters. It’s not exactly an easy swap out. If you can’t handle the idea of the black bean thing, then just go for the regular pasta that you use.

The sauce itself was full of flavor, creamy, and super cheesy (even though there isn’t that much actual cheese in it). If you make this recipe I want to hear all about it! How did you like it? Did you use a different cheese? If you went for the Black Bean Pasta, what did you think?

Click HERE to download and print the recipe.


4 Cups Pumpkin (you can use 2 cans of puree or fresh pumpkin)

1/2 Onion, chopped

1 Clove Garlic, chopped

4 Sprigs Sage, finely chopped

Pinch of Nutmeg

1 Cup Vegetable Broth

1/2 Cup Coconut Milk

1/2 Cup Smoked Gouda Cheese

3 Tbsp Vegan Butter or your favorite butter

Salt to Taste

1 Bag Black Bean Pasta

1. Brint opt pf salted water to a oil, add black bean pasta (keep an eye on these because if you cook too long they will fall apart and get gloppy)

2. Melt butter on medium head and add onions and stir/cook for a couple minutes, then reduce to simmer and let cook for 5-7 Minutes or until they start to caramelize.

3. Add the pumpkin and vegetable broth and allow to come to a boil for a minute or two.

4. Add contents of pan to a blender and blend on high until a thick puree forms.

5. Return contents to pan and on low heat add coconut milk and gouda. Let cook for five or so minutes to let favors blend.

6. Serve over black bean pasta.



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