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

• 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

👨‍🍳 Instructions

1. 1salt 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. 2make sauce: Prepare the Vegan Cauliflower Alfredo Sauce. Stir in the pumpkin, cayenne powder, and cinnamon.
3. 3saute 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. 4combine: 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. 5Serve topped with garlic kale and toasted pumpkin seeds.