Skip to main content
Menu Toggle

Rice Noodle Pumpkin Alfredo

Say hello to your new favorite pumpkin recipe! Creamy pumpkin alfredo made with silken tofu and cashews for a cozy vegan and gluten-free meal.

Rice Noodle Pumpkin Alfredo
Recipe Serves 4
Minutes Prep 5
Minutes Cook 20
Total Minutes 25
Difficulty: easy


1 pack Annie Chun’s Pad Thai Rice Noodles
1 cup pumpkin puree
1 cup (8 oz) silken tofu
½ cup raw cashews
1 cup unsweetened plain non-dairy milk
¼ cup vegan parmesan or 2 tbsp nutritional yeast
1 teaspoon white miso
⅛ teaspoon nutmeg
Salt and pepper to taste
1 tablespoon vegan butter or olive oil
2-3 cloves garlic, thinly sliced
1 tablespoon chopped fresh sage or 1 teaspoon dried, more for garnish


Cook rice noodles according to package directions, until 1 minute shy of done (noodles should still be firm). Drain and rinse in cold water, then set aside.

In a blender, combine pumpkin puree, tofu, cashews, milk, vegan parmesan (or nutritional yeast), miso, nutmeg, ½ teaspoon of salt (more to taste), and pepper. Blend until smooth, pausing to scrape down as needed.

Heat a large skillet over medium-low heat and add vegan butter or olive oil. When warm, add the sliced garlic and let cook until a pale golden, about 2 minutes. Turn down the heat to low and add the sage. Stir and let sizzle about 15 seconds.

Slowly pour in the sauce and bring it to a simmer. Let cook until the sauce has thickened, about 5-7 minutes. Add salt, pepper, and vegan parmesan and/or nutritional yeast to taste.

Add the cooked noodles to the sauce and warm them in the sauce, letting them cook for about 1 minute or until the noodles are soft. Serve immediately, garnished with fresh sage and vegan parmesan.

  • Pad Thai

Sign Up to Receive Exclusive Deals

We occasionally provide deals for our subscribers,
along with product news, recipes and more!

Using Annie Chun's Seaweed Crisps to make sushi rolls