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  • Prep-time: / Ready In:
  • Makes 8 cups

Cooked cauliflower and potatoes combine with canned pumpkin and cannellini beans for a hearty meal in this colorful Pumpkin Alfredo Casserole. Looking for more ways to incorporate pumpkin in the kitchen? Check out our Incredible Plant-Based Pumpkin Recipes roundup. 

Pumpkin Alfredo Casserole Wordpress


  • 2 cups cauliflower florets
  • 8 oz. Yukon gold potatoes, cut into ½-inch pieces
  • ½ cup chopped onion
  • 2 cloves garlic, halved
  • 1¼ cups low-sodium vegetable broth
  • 1 15-oz. can no-salt-added cannellini (white kidney) beans, rinsed and drained
  • 1 cup canned pumpkin
  • 2 teaspoons chopped fresh sage
  • ½ to ¾ cup unsweetened plant milk, such as almond, soy, cashew, or rice
  • Sea salt and ground black pepper, to taste
  • 12 oz. dried whole wheat linguine
  • 8 oz. thick asparagus spears, trimmed and cut into 1-inch pieces
  • 1 cup sliced carrots
  • 3 tablespoons raw unsalted cashews, toasted and finely ground
  • 1 tablespoon nutritional yeast
  • ⅛ teaspoon garlic powder


  1. Preheat oven to 375°F. In a medium saucepan combine cauliflower, potatoes, onion, garlic, and broth. Bring to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or until very tender. Cool slightly (do not drain). Transfer mixture, in batches if needed, to a blender or food processor. Add beans, pumpkin, and sage. Cover and blend or process until smooth and creamy, adding as much of the milk as needed to reach desired consistency. Season with salt and pepper.
  2. Meanwhile, cook linguine according to package directions, adding asparagus and carrots the last 2 minutes. Drain and return to pot. Stir in pumpkin mixture.
  3. Spread mixture into a 3-qt. baking dish. Bake, covered, 25 to 30 minutes or until bubbly.
  4. In a small bowl combine cashews, yeast, and garlic powder. Sprinkle over linguine mixture. If desired, top with additional sage.

Comments (8)

(3.4 from 5 votes)
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Theresa5 months ago
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It is OK. Will make again and add mushrooms.
What is calorie count

Amber11 months ago
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With careful prep, this recipe came together pretty easily, although it used a lot of dishes. Flavor was almost really yummy, but a little flat. A sprinkling of soy sauce helped some. I had chickpea spaghetti on hand, which got a little too gummy. Whole wheat would definitely hold up better. I think I’d try it with a shorter noodle like penne. Overall, this recipe seems like it would be fun to experiment with, trying different flavor and texture tweaks. I’m not giving up on it.

A question, though: why call this “alfredo” at all? It’s a pretty good recipe, but let’s be honest–it tastes and looks nothing like an alfredo dish. I think this naming practice does vegan cooking a disservice in general by setting newcomers up for disappointment.

Amy10 months ago
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I totally agree with you about calling things “alfredo” or “mac and cheese”, etc. when they don’t taste like it. It is very disappointing even if it’s still a good dish.

Lisa Hill11 months ago
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The idea behind this is good. It just needs some adjustments. I always try the recipe as written the first time I make it. Next time I will add a bit more salt and/or miso, nutmeg, a touch of acid to the sauce (maybe lemon or white wine vinegar), skip the asparagus for a fall or winter veg like broccoli, brussel sprouts or another root vegetable, and I will use a shorter pasta (penne, bowties, short macaroni).

Reba1 year ago
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Wow! This was phenomenal. The fresh sage really adds a lot. The whole family loved it. I used quinoa fusilli in lieu of linguini. Will be making again! Love it.

Val1 year ago
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Yuck! Threw it all out in the trash. Even my husband wouldn’t stomach it. I hate wasting food. Don’t make this recipe. Not sure how it has a good review.

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It is so interesting how our preferences are so different. My husband and I had this reaction to the sweet potato poppers. Yuck. But that recipe had great ratings. I do appreciate all of the comments and time individuals take to place their comments.

Amanda M Redmond1 year ago
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I made this because because another member suggested it. It was easy and fun to make. I used brown rice fusilli noodles instead of linguini. And omitted the nutritional yeast. I absolutely love it. Total comfort food. I’ll be making this again and again.

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Headshot of Carla Christian, RD, LD
about the author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

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