Pumpkin Alfredo Recipe
This pumpkin alfredo is lusciously creamy and delicious. 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!
Ingredients
The Zucchini Spaghetti (Zoodles)
- 3 large zucchinis, cut with a julienne peeler
- 1 teaspoon sea salt
The Pumpkin Alfredo
- 1 recipe of Vegan Cauliflower Alfredo
- ½ cup canned pumpkin
- ½ teaspoon cayenne powder
- ¼ teaspoon ground cinnamon
To Serve
- ¼ cup toasted pumpkin seeds
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.3 large zucchinis, 1 teaspoon sea salt
- Prepare the Vegan Cauliflower Alfredo Sauce. Stir in the pumpkin, cayenne powder, and cinnamon.½ cup canned pumpkin, ½ teaspoon cayenne powder, ¼ teaspoon ground cinnamon
- Heat the olive oil in a frying pan over medium-high heat. Add the garlic and cook for 1 minute. Add the kale and let it cook until it is soft, about 2 minutes.1 teaspoon olive oil, 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 and toasted pumpkin seeds.¼ cup toasted pumpkin seeds
Serving: 1 serving = ¼ of the recipe, Calories: 178kcal, Carbohydrates: 16g, Protein: 8g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 852mg, Potassium: 930mg, Fiber: 4g, Sugar: 8g, Vitamin A: 8734IU, Vitamin C: 86mg, Calcium: 106mg, Iron: 2mg