I love this pumpkin, leek, and mushroom Alfredo pasta. It is mid-Autumn and pumpkins have taken over everything. You can find them in open markets, and supermarkets, and even harvest them yourself. Almost every dish, savory or sweet, has a pumpkin flavor. And yes, pumpkin is the queen of Autumn, but there are so many other seasonal vegetables that are equally delicious.
And when you combine pumpkin with leeks and mushrooms the result is extra flavorful. Sweet and earthy flavors mixed together to create an Autumn pasta dish to remember.
A great addition to your diet
Pumpkins are highly nutritious, filled with antioxidants, vitamins, and minerals, but low in calories. They can help to boost your immune system and promote heart and skin health.
Leeks are also low in calories and very high in nutrients, especially vitamins A, C, and K. Their beneficial compounds may improve digestion, reduce inflammation, and fight infections.
Mushrooms are a nutritional punch. They are the only plant-based source of vitamin D, which is a vital nutrient for immune health. Mushrooms are also loaded with antioxidants, minerals, and vitamins. Yet, still low in calories.
Combining all these ingredients together, you are creating a flavor bomb of a dish that is also beneficial for your health.
Ingredients for making pumpkin, leek, & mushroom pasta
Leeks: Trim the leeks, slice them in half, and place them under running water to clean any dirt. If the leeks are small slice them thinly. If they are medium-large quarter them and then slice them thinly.
Milk: You can use any type of milk (animal or plant-based) that you have available. Lactose-free milk also works in this recipe.
Mushrooms: In this recipe, I used chestnut mushrooms, sliced about 0.5 cm (0.2 inches). Shiitake or Chantarelle mushrooms are an excellent substitute (and sometimes even better) for chestnut mushrooms.
Pasta: Any type of pasta can work here, but flat and long pasta varieties are always best for sticky types of sauces.
Tips & tricks
I used gluten-free fettuccine, but any type of pasta would work as well. Long pasta, such as spaghetti or tagliatelle are two other great choices.
If you are not vegan and you can find Graviera, give it a go. It is a very tasty Greek cheese.
If you are following a vegan diet you can still enjoy this pasta dish. Simply, substitute Parmesan cheese with 5 tablespoon nutritional yeast or with vegan Parmesan.
If you are following a gluten-free diet, always make sure that your pasta is certified gluten-free.
How to serve pumpkin, leek, & mushroom pasta
Serve the pumpkin, leek, and mushroom Alfredo pasta warm. Sprinkle some extra cheese on top and some chilly flakes for heat.
Pair it with a glass of light red wine, like Pinot Noir.
How to store pumpkin, leek, & mushroom pasta
Store the Alfredo pasta dish in an airtight container, in the fridge, for up to 4 days.
Double the amount of sauce and freeze half of it. Place the sauce in an airtight container, after it cools down completely, and freeze it for up to 2 months. Thaw it and use a non-stick pan or the pasta pot with some water (preferably from the pasta) to heat the sauce.
Do you want more pasta?
Check also these pasta recipes:
Pumpkin Leek & Mushroom Alfredo Pasta
- 500 g/1 lb fettuccine gluten-free
- 4 tbsp/45 ml olive oil extra virgin
- 300 g/10.58 oz chestnut mushrooms sliced
- 2 small leeks thinly chopped
- 2 cloves garlic minced
- 300 g/10.58 oz pumpkin puree
- 300 ml/1 ¼ cups milk plant-based
- 3 tablespoon Parmesan cheese
- ½ teaspoon smoked paprika
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- chili flakes optional
- Cook pasta according to the package instructions, until al-dente.
- Drain (keep ½ cup of the pasta water) and drizzle with some olive oil.
- Place a deep bottom nonstick pan over medium/high heat.
- When the pan is hot, add 2 tablespoon of the olive oil and the mushrooms.
- Cook until mushrooms are lightly browned.
- Reduce heat and simmer until mushrooms are tender about 8 minutes.
- Remove mushrooms from the pan and set aside.
- Set the heat to medium/high again and add the rest of the olive oil.
- Add the leeks and cook until soft. Then add the garlic and sauté for 2 minutes.
- Add the pumpkin puree, the milk, and the cheese or nutritional yeast and stir.
- Let the sauce cook and when it starts to bubble add the pasta and the mushrooms.
- If you like a thinner sauce add the ½ cup of water and toss through.
- Serve while still warm. Top it with some chili flakes, freshly ground black pepper, and more (vegan) cheese.
- Enjoy 🙂
Servings: 1 (277g) | Calories: 456kcal | Carbohydrates: 78g | Protein: 11g | Fat: 12.8g | Saturated Fat: 2.6g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 275mg | Potassium: 661mg | Fiber: 10.9g | Sugar: 5.8g | Vitamin A: 3735IU | Vitamin C: 7.4mg | Calcium: 116mg | Iron: 2.1mg | Phosphorus: 345mg | Magnesium: 124mg