This pumpkin alfredo is lusciously creamy, delicious, and healthy, too! We add pumpkin to our popular vegan cauliflower alfredo sauce, toss it with zucchini noodles, and serve it with wilted kale. It's a simple dinner recipe that is ready in just 35 minutes!
½ cup canned pumpkin, ½ teaspoon cayenne powder, ¼ teaspoon ground cinnamon
Melt the butter in a frying pan over medium-high heat. Add the garlic and cook for 1 minute. Add the kale and let it cook until the kale is soft, about 2 minutes.
1 teaspoon butter, 2 cloves garlic, 2 cups kale
Rinse the zucchini well under hot running water. Drain off all the water, squeezing the zucchini noodles until they are dry. Add the zucchini to the pan with the pumpkin alfredo sauce and mix together well.
Serve topped with garlic kale, toasted pumpkin seeds, and a little parmesan cheese or nutritional yeast.
¼ cup toasted pumpkin seeds, Parmesan cheese or nutritional yeast