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One-Pot Vegan Pumpkin Alfredo
  • ¼ cup olive oil (or oil of choice)
  • 1 large yellow onion, diced
  • 6 garlic cloves, minced
  • 5 large sage leaves, finely chopped
  • 1 large sprig, or 2 small sprigs of rosemary, leaves finely chopped (about ½ tablespoon of leaves)
  • 1 tablespoon fresh thyme leaves, roughly chopped
  • ¼ cup all-purpose flour (see notes for gluten-free option*)
  • 1 (13.5-ounce) can “lite” or reduced-fat coconut milk** (or oat milk)
  • 1 ½ teaspoons kosher salt
  • Freshly cracked black pepper to taste
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups pumpkin purée (1 15-ounce can has slightly more than 1 ½ cups)
  • 3 ¼ cups vegetable broth (I use low-sodium)
  • 1 ½ tablespoons white or yellow miso paste
  • ¼ cup nutritional yeast
  • 8 ounces pasta of choice (I used fettuccine, but see the notes below for other pasta options***)
  • Garnishes: ½ cup fresh flat-leaf Italian parsley, vegan parmesan cheese (I love this brand), or Cashew Parmesan (recipe can be found in this blog post)
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