Pumpkin Leek & Mushroom Alfredo Pasta
A creamy, healthy recipe filled with Fall (Autumn) flavors. It is combining the sweetness of the pumpkin and leeks with and the umami, meaty flavor of the mushrooms and the result is absolutely delicious.
Ingredients
- 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
Instructions
- 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 :)
Notes
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.
Store the Alfredo pasta dish in an airtight container, in the fridge, for up to 4 days.