If you’re a fan of healthy zucchini noodles, also try our pesto zucchini noodles and our 15-minute zucchini spaghetti recipe. While we’re big fans of zucchini noodles, we also love regular pasta and you can absolutely use that instead. Either way, it’s comfort food you can enjoy without feeling weighed down. We like to make it through the fall and winter months when we want something hearty but need a break from all the heavier winter foods. It’s gluten-free, vegan, and totally delicious! For the zucchini noodles:
Zucchinis – use a spiralizer or julienne peeler to make long noodles that resemble spaghetti. You can definitely use regular pasta noodles if you prefer! Sea salt – the salt helps the zucchinis release some of their water, giving them a more noodle-like texture.
For the pumpkin alfredo sauce:
Dreamy vegan cauliflower alfredo sauce – one recipe of this easy-to-make creamy sauce is where we start. No heavy cream in this vegan version! Canned pumpkin – we used canned pumpkin puree, but if you happen to have some fresh pumpkin purée on hand, use that! Cayenne pepper – for a little heat and to enhance the flavors. You can also omit it if you prefer. Cinnamon powder
For the garlic kale:
Butter – regular butter, or a dairy-free alternative works great, too. Garlic – to give flavor and liven up the kale. Kale – we use curly kale in the pictures, but any kale variety works.
To serve:
Toasted pumpkin seeds Parmesan cheese or nutritional yeast
This healthy pumpkin alfredo recipe has a lot going for it and it’s a complete meal on its own. If you have extra pumpkin alfredo sauce, there are so many delicious ways to use it!
Here are some other ways to use pumpkin alfredo sauce:
As a sauce for pizza In a casserole or baked pasta dish Drizzled over a grain bowl As a creamy dip with vegetables like broccoli or brussels sprouts
Did you make this?
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