Name: Healthy Pumpkin Alfredo with Wilted Garlic Kale
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 3 large zucchinis, spiralized (this is the spiralizer I have) or cut with a julienne peeler; 1 teaspoon sea salt; 1 recipe of Dreamy Vegan Cauliflower Alfredo; 1/2 cup canned pumpkin; 1/2 teaspoon cayenne powder; 1/4 teaspoon ground cinnamon; 1 teaspoon butter (vegan, if needed); 2 garlic cloves, very finely minced; 2 cups kale, torn; 1/4 cup toasted pumpkin seeds; Optional: parmesan cheese or nutritional yeast

Description

See this delicious bowl of healthy pumpkin alfredo? Ya, that. It’s vegan + paleo + gluten free + 100% comfort food. Easy dinner recipes don’t get any better than this.

Scale

Ingredients

For the zucchini spaghetti:

3 large zucchinis, spiralized (this is the spiralizer I have) or cut with a julienne peeler
1 teaspoon sea salt

For the healthy pumpkin alfredo:

1 recipe of Dreamy Vegan Cauliflower Alfredo
1/2 cup canned pumpkin
1/2 teaspoon cayenne powder
1/4 teaspoon ground cinnamon

For the wilted garlic kale:

1 teaspoon butter (vegan, if needed)
2 garlic cloves, very finely minced
2 cups kale, torn

To serve:

1/4 cup toasted pumpkin seeds
Optional: parmesan cheese or nutritional yeast

Instructions

Place the julienned zucchini into a large bowl and sprinkle the sea salt over top. Use your hands to mix the two together well.
Prepare the Dreamy Vegan Cauliflower Alfredo. Stir through the pumpkin, cayenne powder and cinnamon.
Melt the butter in a frying pan over medium-high heat. Add the garlic and cook for 1 minute. Add the kale and a splash of water and let it cook until the kale is soft, about 2 minutes.
Rinse the zucchini well under hot running water. Drain off all the water then add the zucchini to the pan with the Healthy Pumpkin Alfredo Sauce and mix together well.
Serve topped with the garlic kale, toasted pumpkin seeds and, if using, a little parmesan cheese or nutritional yeast.