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Vegan Pumpkin Alfredo Pasta with Roasted Garlic, Crispy Sage & Crunchy Pepitas

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  • 1 head raw garlic
  • 2 tablespoons high heat oil of choice (avocado is my favorite; ghee and coconut also work fine)
  • ½ cup raw cashews, soaked for 23 hours
  • ½ cup pumpkin puree
  • 1 cup vegetable broth
  • ¼ tsp sea salt
  • 8 oz pasta of choice (this brand is my favorite gluten free option)
  • 1 tbsp olive oil
  • ¼ cup pepitas
  • Leaves from 1 small bunch of sage
  • Fresh ground black pepper


  1. Preheat oven to 400 degrees. Chop off top 1/2″ inch of garlic head, then drizzle with 1 tablespoon oil and wrap in foil (if you don’t like foil touching your food, do a layer of parchment first). Place on a cookie sheet to catch any drips, then stick in oven for 40 min – 1 hour, or until it can be easily squeezed with a (potholdered) hand.
  2. Blend garlic with pumpkin puree, soaked cashews, vegetable broth and sea salt; set aside.
  3. Heat remaining 1 tablespoon of oil in a frying pan over medium heat; add sage and sizzle until crispy and fragrant, about 1 – 2 minutes. Remove sage and add pepitas to pan, continue to heat on medium until they’re golden brown, about 4 – 5 minutes.
  4. Cook pasta according to package instructions. Toss pumpkin sauce with pasta; add olive oil and continue to toss. Garnish with sage, pepitas and a generous amount of fresh ground pepper and serve. Serves 4.