Step 1

*I made fresh roasted pumpkin - halved, seeded, then place pumpkin (skin side up) on a parchment lined baking sheet, baked in the oven at 400 degrees for about 50-55 minutes. This was a large pumpkin.If there are a lot of seeds in the pumpkin I put them on another parchment lined baking sheet and bake them for 15-20 minutes while I am cooking the pumpkin.For the Pasta: Boil a large pot of water for the pasta.When the water is at a rapid boil at a few tablespoons of kosher salt, then add the pasta, stir often to prevent sticking.Cook for 6-8 minutes. Do not rinse under cold water as directed on the box to ensure pasta will cling onto the sauce.While your pasta is cooking, set a medium saucepan over medium-high heat, add oil and coconut oil, add onion, saute until soft and opaque. One to two minutes.

Step 2

Add coconut milk, pumpkin, 1 1/2 teaspoons kosher salt, black pepper, and nutmeg.

Step 3

Whisk vigorously or use a hand held immersion blender to blend until smooth, cook for 4-5 minutes.

Step 4

Add maple syrup and Daiya cheese, stir until smooth. Take off the heat.Pasta should be done by this step.

Step 5

Drain the pasta in a colander then transfer the pasta back into the big pot.

Step 6

Add the alfredo sauce to the pasta and stir to coat all the pasta well.

Step 7

Serve hot in pasta bowls, garnish with chopped parsley.