Spiralized Zucchini Noodles with Pumpkin Sage Alfredo Sauce
Light, healthy with an amazing flavor, these Spiralized Zucchini Noodles with Pumpkin Sage Alfredo Sauce are the perfect thing to decorate your Fall table with.
Servings: 4 servings
Ingredients
For the Pumpkin Sage Alfredo Sauce
- 5 large cloves garlic pressed/minced
- 1 teaspoon extra virgin olive oil
- 1 can 15 oz organic pumpkin puree
- 3 teaspoon softened Vegan butter
- 1 tablespoon fresh or dried sage ground with mortar & pestle
- 4 tablespoon grade A maple syrup
- 1 cup unsweetened almond milk
- 1 teaspoon fine sea salt
- 1 teaspoon white pepper
For the Zucchini
- 4 large zucchini spiralized
- 1 teaspoon extra virgin olive oil
- 1 teaspoon fine sea salt
Instructions
For the Zucchini
- Saute' the olive oil and garlic in medium sauce pan. Add the zucchini and toss until coated. Heat for 10 minutes for a crisper noodle, 20 minutes for a softer noodle. Set aside.
For the Pumpkin Sage Alfredo Sauce
- Saute the garlic in the olive oil in medium sauce pan on medium heat for a few minutes. Stir in the pumpkin puree, vegan butter, sage and maple syrup. Allow to simmer for 10 minutes.
- Add the Almond milk a little at a time until the sauce reaches your desired consistency. If you prefer a thinner sauce, use more Almond milk. If you prefer a thicker sauce, use less. Stir in the salt and pepper to taste. You can serve it like I did in the picture, by placing a dollop of sauce over each plate of zucchini noodles, or add it to the pot of noodles and stir it all together. Whichever way you choose, serve immediately with a spinach salad and some Chardonnay.
Notes
**To make this recipe fat-free, use vegetable broth when preparing the noodles and sauce instead of olive oil and omit the Vegan butter
**If you aren't a fan of garlic or sage, simply use less and it will taste just as good