Healthy Pumpkin Alfredo with Wilted Garlic Kale
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.
Ingredients
The Zucchini Spaghetti (Zoodles)
- 3 large zucchinis, spiralized or cut with a julienne peeler
- 1 teaspoon sea salt
The Healthy Pumpkin Alfredo
- 1 recipe of Dreamy Vegan Cauliflower Alfredo
- ½ cup canned pumpkin
- ½ teaspoon cayenne powder
- ¼ teaspoon ground cinnamon
The Wilted Garlic Kale
- 1 teaspoon butter, vegan, if needed
- 2 cloves garlic, very finely minced
- 2 cups kale, torn
To Serve
- ¼ 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.3 large zucchinis, 1 teaspoon sea salt
- Prepare the Dreamy Vegan Cauliflower Alfredo Sauce. Stir through the pumpkin, cayenne powder and cinnamon.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 a splash of water 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 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.¼ cup toasted pumpkin seeds, Optional: parmesan cheese or nutritional yeast
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