Pumpkin Seed Alfredo Fusilli. Nut-free Vegan Alfredo Recipe. Easy cashew free alfredo sauce with pasta. Vegan Recipe | VeganRicha.com #vegan #glutenfree #veganricha
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5 from 10 votes

Pumpkin Seed Alfredo Fusilli. Nut-free Vegan Alfredo Recipe

Pumpkin Seed Alfredo Fusilli. Nut-free Vegan Alfredo Recipe. Easy cashew free alfredo sauce with pasta. Vegan Soy-free Nut-free Recipe. Can be gluten-free with gf pasta
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Pasta
Cuisine: Italian
Servings: 2
Calories: 529kcal
Author: Vegan Richa


  • 6 to 8 oz fusilli or fettucini.

Pumpkin seed Alfredo

  • 1 tsp oil
  • 1/2 cup chopped onion or shallots
  • 3 fat cloves of garlic
  • 1/4 cup raw pumpkin seeds
  • 1/2 cup water divided
  • 3 tbsp nutritional yeast
  • 1/4 tsp or more dried thyme
  • 1/4 tsp dried basil or oregano
  • 3/4 tsp or more salt
  • 1.5 to 2 tsp fresh lemon juice
  • 1/2 tsp white vinegar
  • 1 tbsp flour I use whole wheat. use rice flour to make gf
  • a generous dash of black pepper
  • 2 tsp extra virgin olive oil
  • 1 cup unsweetened non dairy milk
  • 1 cup baby spinach optional
  • 1/2 cup thawed peas optional



  • Cook pasta according to instructions and keep aside.
  • Heat oil in a skillet over medium heat. Add onions and garlic and cook until translucent. 3 to 4 minutes.
  • Add pumpkin seeds and 1/4 cup water an bring to a boil. about 4 minutes. Cook for 2 more minutes, then let it cool a bit..
  • Meanwhile add all the ingredients from nutritional yeast through non dairy milk to the blender (nutritional yeast, herbs, salt, lemon, vinegar, flour, pepper, olive oil, non dairy milk). Add the onion pumpkin seed mixture to the blender. Blend until smooth.
  • Return to the skillet over medium heat. Add another 1/4 cup water.(I use the water to rinse the blender and added it to the skillet). Bring to a boil. Stir frequently to avoid lumps. The mixture will thicken considerably. Cook for another minute, so the flour is cooked through. Total 3 to 4 minutes. Carefully taste and adjust the salt and tang. Add more herbs if you wish.
  • Add the cooked pasta, spinach, peas and other veggies if using. Toss well. If the sauce is too thick, add a few tbsp of water or the pasta cooking water and mix in. Cover and switch off heat. Let the pasta sit for 2-3 minutes before serving.
  • Garnish with pepper flakes and nutritional yeast or vegan parmesan of choice.


To amplify the flavors, add 1/4 tsp onion powder and 1/4 tsp garlic powder, or a good pinch of Indian black salt.
Add more garlic and fold in chopped roasted chile or jalapeno for variation.
Use 3 to 4 tbsp cashews at Step 3, if ok with nuts.
Nutritional values based on one serving


Calories: 529kcal | Carbohydrates: 83g | Protein: 24g | Fat: 14g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 721mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1685IU | Vitamin C: 24mg | Calcium: 225mg | Iron: 5.7mg