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Vegan Pepper Jack Pumpkin Fettuccine in a grey serving plate

Vegan Pepper Jack Pumpkin Fettuccine

Vegan Pepper Jack Pumpkin Fettuccine is made with the goodness of pumpkin and vegan flavored cheese and folded in with fettuccine pasta.
Course Main Course
Cuisine American, fusion, Italian, vegan
Keyword pepper jack pumpkin fettuccine, pumpkin fettuccine, vegan pumpkin fettuccine
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 345kcal
Author Gunjan


  • 1 cup pumpkin puree
  • 1/2 tsp dried garlic
  • 1/2 tsp crushed chili flakes
  • 1/2 cup vegetable broth
  • 2 slices vegan pepper jack cheese (roughly chopped)
  • 1/2 cup unsweetened coconut milk (tetra pack)
  • 2 cups whole wheat/gluten free fettuccine pasta (cooked)
  • Salt as per taste


  • Heat a pan/wok and add pumpkin puree, garlic and crushed chili flakes.
  • Saute and pour in vegetable broth. Mix well.
  • Fold in chopped vegan pepper jack cheese and cook covered on a low flame until the cheese melts. (It won’t be stretchy but will melt nicely like curdled cheese).
  • Now, add coconut milk and salt.
  • Cook uncovered for 30 seconds and fold in boiled fettuccine.
  • Turn off the flame and serve warm.


Vegan pepper jack cheese will give a spicy blend to this recipe so if cooking for kids you may avoid the crushed chili flakes.


Calories: 345kcal | Carbohydrates: 60g | Protein: 13g | Fat: 5g | Saturated Fat: 13g | Sodium: 251mg | Potassium: 410mg | Fiber: 5g | Sugar: 7g | Vitamin A: 19190IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 3mg