Creamy Pumpkin Alfredo Pasta - Burn Boot Camp
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Creamy Pumpkin Alfredo Pasta

November 6, 2018

This creamy pumpkin alfredo pasta recipe is the perfect alternative to your favorite comforting and cheesy pasta dishes. This recipe is made gluten-free and grain-free by using chickpea noodles. Sometimes I switch it up by using black bean noodles, lentil noodles, brown rice noodles, quinoa noodles or standard wheat flour noodles. (I prefer using some sort of bean noodle to add an extra boost of protein to our dish.)

Or, sometimes I eliminate the noodles altogether in this creamy pumpkin alfredo pasta recipe by using brown rice, quinoa or spaghetti squash, all of which taste equally delicious. This recipe can easily be made vegan by using nutritional yeast or your preferred vegan cheese alternative rather than Parmesan.

Why do I love this recipe? It’s packed with healthy fats that help me stay fuller longer, as well as help rev my metabolism to burn more fat as fuel. My favorite way to turn this creamy pumpkin alfredo pasta into a complete healthy meal is by mixing in spinach or kale the last minute the noodles are cooking and topping it off with a roasted chicken breast. I often switch up the recipe every time I make it by pairing it with different vegetables and protein sources! Be sure to let me know your favorite pairing.

Serves: 4  |  Per serving: Calories: 367  |  Carbs: 21g  |  Fat: 20g  |  Protein: 7g


  •  – 3 cups chickpea noodles
  •  – 1 tablespoon coconut oil
  •  – 15 fresh sage leaves
  •  – 3 teaspoons minced garlic
  •  – 1½ cup pumpkin puree
  •  – 1 cup coconut cream
  •  – ¼ cup freshly grated Parmesan (or nutritional yeast for a non-dairy option)
  •  – Salt to taste


In a large pot, cook pasta according to package directions and remove from stove. Heat coconut oil in a large skillet over medium heat. Fry sage leaves until darkened, then remove and set aside. Add garlic to the skillet and fry for 1 minute.

Add pumpkin puree and coconut cream and whisk until totally smooth. Bring to a boil, then reduce heat to medium-low. Add in parmesan and salt and stir. Allow to simmer for a couple minutes. Add cooked pasta to skillet and stir until pasta is evenly coated. Spoon into serving bowls then top with sage and additional freshly grated Parmesan, if desired.

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