Penne Pasta with Pumpkin Alfredo Sauce

FOODISTA
13Ingredients
80Minutes
1320Calories

Ingredients

US|METRIC
  • 2 1/2 boxes penne pasta (20 ounces total, or any type of pasta you like, I used De Boles Multi Grain Penne)
  • 2 1/2 cups unsweetened coconut milk (I used So Delicious Unsweetened)
  • 2 cups pumpkin puree (*made fresh or canned, will need about 16 ounces)
  • 1 cup Daiya cheese (shredded style cheddar)
  • 1/2 onion (small, chopped)
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon pasta water
  • 1/2 teaspoon crushed black pepper
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon maple syrup
  • 2 tablespoons grape seed oil
  • 1 tablespoon coconut oil (or non-dairy margarine like Earth Balance Soy Free Spread)
  • fresh flat leaf parsley (chopped for garnish)
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    Directions

    1. *I made fresh roasted pumpkin - halved, seeded, then place pumpkin (skin side up) on a parchment lined baking sheet, baked in the oven at 400 degrees for about 50-55 minutes. This was a large pumpkin.
    2. If there are a lot of seeds in the pumpkin I put them on another parchment lined baking sheet and bake them for 15-20 minutes while I am cooking the pumpkin.
    3. For the Pasta: Boil a large pot of water for the pasta.
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    NutritionView More

    1320Calories
    Sodium41% DV990mg
    Fat65% DV42g
    Protein71% DV36g
    Carbs68% DV205g
    Fiber52% DV13g
    Calories1320Calories from Fat380
    % DAILY VALUE
    Total Fat42g65%
    Saturated Fat28g140%
    Trans Fat
    Cholesterol
    Sodium990mg41%
    Potassium1120mg32%
    Protein36g71%
    Calories from Fat380
    % DAILY VALUE
    Total Carbohydrate205g68%
    Dietary Fiber13g52%
    Sugars15g30%
    Vitamin A310%
    Vitamin C25%
    Calcium10%
    Iron60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.