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.
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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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Comments (11)
A little flat. But good base, I added some crushed red peppers and coconut aminos.
Too bland. Needs more spices and less pumpkin.
It is OK. Will make again and add mushrooms.
What is calorie count
You don’t count calories? You do you this is a weight loss and healthy cooking blog.
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.
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.
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).
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.
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.
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.
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.