Spiralized Zucchini Noodles with Pumpkin Sage Alfredo Sauce
These Spiralized Zucchini Noodles are topped with a rich and creamy Pumpkin Sage Alfredo Sauce for a taste so amazing, you’ll eat it right from the pot!
Imagine! Pasta without having to boil noodles. Did I just die and go to heaven? Guys, I’m telling you, if you have yet to own a spiralizer, it better be on your Christmas list. This thing is my new best friend. It makes twirly little vegetable noodles that are so light and healthy, you’ll never know they’re good for you. I haven’t tried other veggies on this thing yet, but stay tuned as you’re going to see a lot of this little gadget in the near future. Love pumpkin? Try my Vegan Pumpkin Mac and Cheese Bake.
The great thing about the recipe is that you can adjust it to suit your taste. For example, I love a lot of sage. And garlic. I put 5 cloves in this recipe. If you’re not a sage or garlic fan, just use less and it will still taste delicious. If you want it fat-free, use vegetable broth to heat the zucchini noodles and skip the oil and butter. Approaching a recipe with an open mind is what makes my recipes so appealing.
Once you finish making the sauce, you can mix it all together and serve it, or put it in a pile on top of the zucchini noodles. It’s such a fun dish to make and eat. Wait until you get a load of the noodles. They are so long and beautiful. You can even just heat them up with a little olive oil and sea salt and pepper and call it a meal. Really enjoyed making this meal. I hope you like it as much as we did.
In the mood for pasta? You’re going to love my hearty Tomato Basil Mushroom Pasta and my creamy Avocado Pasta, one of the very first recipes ever posted on Ooh La La It’s Vegan (formerly Vegan Vigilante) that’s been recently updated.
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Spiralized Zucchini Noodles with Pumpkin Sage Alfredo Sauce
Ingredients
For the Pumpkin Sage Alfredo Sauce
- 5 large cloves garlic pressed/minced
- 1 tsp extra virgin olive oil
- 1 can 15 oz organic pumpkin puree
- 3 tsp softened Vegan butter
- 1 tbsp fresh or dried sage ground with mortar & pestle
- 4 tbsp grade A maple syrup
- 1 cup unsweetened almond milk
- 1 tsp fine sea salt
- 1 tsp white pepper
For the Zucchini
- 4 large zucchini spiralized
- 1 tsp extra virgin olive oil
- 1 tsp 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.
