Pumpkin Alfredo Casserole
Fall is the perfect time of year to enjoy a warm and hearty vegan creamy dreamy pumpkin alfredo casserole. It is made with a pumpkin mixture and linguine mixture with creamy cashews. Plus, can be easily made ahead of time for a stress-free meal.
Ingredients
Pumpkin Filling:
- 1/2 pack linguine
- 1 cup asparagus trimmed and cut
- 2 cups carrots sliced
- 10 oz. vegetable broth
- 3 cups cauliflower florets
- 1 cup Yukon gold potatoes diced
- 2 medium onion chop
- 2 cloves garlic halved
- 8 oz. pumpkin puree store-bought or homemade
- 1 cup Cannellini rinsed and drained
- 3 tsp sage fresh, chopped
- 6 oz. almond milk unsweetened
- black pepper to taste
- kosher salt to taste
Creamy sauce:
- 4 tbsp cashew toasted and finely ground
- 2 tbsp nutritional yeast
- garlic powder to taste
Instructions
Put the mixtures in a casserole!
- Preheat oven to 375°F and prepare the baking dish.
- In a large saucepan over medium-high heat, boil the vegetable broth with asparagus and carrots. Cook for 25 minutes or until tender. Set them aside.
- In a food processor, add the vegetable mixture, pumpkin, cannellini, sage, and almond milk, and season with kosher salt and black pepper. Pulse them until creamy.
- Meanwhile, cook linguine based on the package instructions followed by the asparagus and carrots, Cook them again for 2 minutes. Stir them in a pumpkin mixture.
- On a prepared baking dish, pour and spread the mixture and bake with cover for 35 minutes or until bubbly.
Meanwhile, make the cashew sauce!
- In a mixing bowl, combine until creamy the cashews, garlic powder, and nutritional yeast. Set them aside.
Serve and enjoy!
- Over the baked pumpkin casserole, drizzle the cashew cream and top with sage. Enjoy!
Nutrition
Calories: 185kcalCarbohydrates: 35gProtein: 8gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 206mgPotassium: 489mgFiber: 5gSugar: 5gVitamin A: 7969IUVitamin C: 24mgCalcium: 74mgIron: 2mg
Tried this recipe?Let us know how it was!