Dairy-Free Pumpkin Alfredo with Wilted Garlic Kale
This post may contain affiliate links. Please read our disclosure policy.
This pumpkin alfredo is lusciously creamy and delicious. We add pumpkin to our popular vegan cauliflower alfredo sauce, toss it with zucchini noodles, and serve it with wilted kale. It’s a simple dinner recipe that is ready in just 35 minutes!
This dairy-free pumpkin alfredo is everything I love about cozy pasta dishes, with a lighter twist. A creamy pumpkin and cauliflower alfredo sauce coats every noodle, creating a rich, comforting dinner that’s perfect for fall and winter.
The secret is starting with my cauliflower alfredo sauce, which blends into a silky, velvety base without any heavy cream. Pumpkin puree adds a subtle sweetness and beautiful color, while a pinch of cayenne brings just enough warmth to balance the flavors. Topped with crispy kale and toasted pumpkin seeds, every bite has a wonderful mix of creamy and crunchy textures.
I often serve this over zucchini noodles, but it’s just as delicious tossed with your favorite pasta. It’s the kind of comforting dinner that satisfies a craving for alfredo while feeling a little lighter and packed with seasonal flavor.
How to use extra pumpkin alfredo sauce
Here are some other ways to use pumpkin alfredo sauce:
- As a sauce for pizza
- In a casserole or baked pasta dish
- Drizzled over a grain bowl
- As a creamy dip with vegetables like broccoli or brussels sprouts
Pumpkin Alfredo Recipe
Ingredients
The Zucchini Spaghetti (Zoodles)
- 3 large zucchinis (cut with a julienne peeler)
- 1 teaspoon sea salt
The Pumpkin Alfredo
- 1 recipe of Vegan Cauliflower Alfredo
- ½ cup canned pumpkin
- ½ teaspoon cayenne powder
- ¼ teaspoon ground cinnamon
To Serve
- ¼ cup toasted pumpkin seeds
Instructions
- Place the julienned zucchini into a large bowl and sprinkle the sea salt over top. Use your hands to mix the two together well.3 large zucchinis, 1 teaspoon sea salt
- Prepare the Vegan Cauliflower Alfredo Sauce. Stir in the pumpkin, cayenne powder, and cinnamon.½ cup canned pumpkin, ½ teaspoon cayenne powder, ¼ teaspoon ground cinnamon
- Heat the olive oil in a frying pan over medium-high heat. Add the garlic and cook for 1 minute. Add the kale and let it cook until it is soft, about 2 minutes.1 teaspoon olive oil, 2 cloves garlic, 2 cups kale
- Rinse the zucchini well under hot running water. Drain off all the water, squeezing the zucchini noodles until they are dry. Add the zucchini to the pan with the pumpkin alfredo sauce and mix together well.
- Serve topped with garlic kale and toasted pumpkin seeds.¼ cup toasted pumpkin seeds
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Delicious! I used rainbow chard from the garden rather than kale. This is a keeper ‘cause my husband refuses to eat anything with cauliflower! He loved it!
Haha I love it! Great to hear that there’s been a cauliflower convert!
Just made this and it was fantastic and easy! We just did it with fettuccine and was perfect for a hearty and tasty creamy meal with greens! Thanks!
I’m so happy to hear you like the recipe!
This is exactly what I’ve been looking for! I had made a pumpkin sage Alfredo sauce a while back, but I want to make more vegan dishes- and the one i had made was loaded with cream, cheese, and butter. In my eyes not worthy of bragging points. So i can not Wait to try this! Thanks so much for the recipe! I am going to try it with sage again as they pair very nicely.
I hope you like it as much as I do! It’s definitely not as heavy as a traditional alfredo, which means you can eat more and still feel great!
Ohhh yum! I love that you veggied-up my favourite pasta dish 🙂 looks so delicious.
Thanks, Mel!!