Easy Pumpkin Alfredo

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[{"selector":"#anim-a2b2bfc0-f929-4136-be07-c0278d92458c","keyframes":{"transform":["scale(1)","scale(1.01)","scale(0.999)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":1}] This easy vegan pumpkin alfredo is a cozy comfort food idea for a family dinner! Easy to make as a tasty fall recipe. Learn more

Ingredients Pumpkin puree Olive oil Onion Garlic Pistachios Sage Ginger Sweet paprika Pasta

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Soak pistachios (or cashews)

01 Soak unsalted pistachios in fresh water for 2 hours. Through the Fibro Fog Learn more

Cook pasta

02 Cook pasta to packet instructions in salted water. Through the Fibro Fog Learn more

Blend pistachios

03 Rinse the nuts, then blend with water in a blender to make a thin 'cream'. Through the Fibro Fog Learn more

Saute onion

03 Saute onion and garlic in olive oil in a skillet until softened. Add sage, ginger and sweet paprika. Through the Fibro Fog Learn more

Add pumpkin puree

04 Pour in the pistachio 'cream' and the pumpkin puree and let it cook for 4-5 minutes to thicken. Through the Fibro Fog Learn more

Add pasta

04 Add the pasta to the pumpkin alfredo sauce and stir to coat. Then enjoy! Through the Fibro Fog Learn more