Pumpkin Alfredo Recipe

Ingrédients

• 3 large zucchinis (cut with a julienne peeler)
• 1 teaspoon sea salt
• 1 recipe of Vegan Cauliflower Alfredo
• 1/2 cup canned pumpkin
• 1/2 teaspoon cayenne powder
• 1/4 teaspoon ground cinnamon
• 1 teaspoon olive oil
• 2 cloves garlic (very finely minced)
• 2 cups kale (torn)
• 1/4 cup toasted pumpkin seeds

Préparation

1. 1

   salt the zucchini: Place the julienned zucchini into a large bowl and sprinkle the sea salt over top. Use your hands to mix the two together well.

2. 2

   make sauce: Prepare the Vegan Cauliflower Alfredo Sauce. Stir in the pumpkin, cayenne powder, and cinnamon.

3. 3

   saute kale: 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.

4. 4

   combine: 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.

5. 5

   Serve topped with garlic kale and toasted pumpkin seeds.