Creamy Pumpkin Alfredo with Roasted Brussels Sprouts
Indulge in a velvety dairy-free pumpkin Alfredo sauce paired with caramelized roasted Brussels sprouts, providing a delightful blend of flavors and textures. A wholesome dish that celebrates pumpkin season while filling your plate with nutritious goodness.
ingredients
- 1 medium pumpkin, peeled, deseeded, and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup raw cashews, soaked overnight
- 1 cup vegetable broth
- 1/4 cup nutritional yeast
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried thyme
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Fresh parsley, for garnish
- Vegan Parmesan, for serving
steps
- 1.
Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes or until golden brown and crispy.
- 2.
In a large pot, bring water to a boil and steam the pumpkin cubes until tender, about 10-15 minutes. Drain and set aside.
- 3.
In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, garlic, lemon juice, thyme, nutmeg, salt, and pepper. Blend until smooth and creamy.
- 4.
Heat the remaining olive oil in a skillet and add the pumpkin cubes. Sauté for a few minutes until heated through.
- 5.
Pour the creamy sauce over the pumpkin cubes and gently stir until well combined. Cook for an additional 2-3 minutes to heat the sauce thoroughly.
- 6.
To serve, divide the creamy pumpkin Alfredo among plates. Top with roasted Brussels sprouts and garnish with fresh parsley. Sprinkle vegan Parmesan over each serving for an extra zing.
