• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Ooh La La It's Vegan
  • Home
  • About Meabout me icon
  • Blogblog icon for menu
  • Contact Us
  • Recipes
  • Photographyphotography icon for blog menu
  • Subscribesubscribe icon for blog menu
menu icon
go to homepage
search icon
Homepage link
  • Aboutabout me icon
  • Home
  • Contact
  • Recipes
  • Blogblog icon for menu
  • Subscribesubscribe icon for blog menu
  • Photographyphotography icon for blog menu
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Dinner Recipes

    Spiralized Zucchini Noodles with Pumpkin Sage Alfredo Sauce

    Published: Nov 3, 2017 · Modified: Aug 23, 2023 by Deborah · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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! 

     Zucchini Noodles
    Spiralized Zucchini Noodles with Pumpkin Sage Alfredo Sauce

    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. Now for some serious stuff.

    My Truth

    I've been postponing posting this post all week. Say that 5 times. What a tongue twister! Anyways, a few months ago, I found out I had skin cancer. Just knowing that there was a cancer growing in my body was enough to send me into a bit of a depression. I put off getting it removed for weeks. I don't really know why. Finally, last week I had the surgery. It's been a week. I have a huge bandage on my face and I haven't left my house since.

    I made the mistake of going to the restroom before he stitched me up and peeked under the dressing. Yikes! There was a huge hole in my face. I was devastated. After he sewed it up, it didn't look that bad. My nose is only deformed a little bit! I"ve been moping  around all week and finally, I knew what I had to do. Comfort food here I come! Hence my Spiralized Zucchini Noodles with Pumpkin Sage Alfredo Sauce. Creamy, rich, delicious, fantastic, amazing...this stuff is the bomb!

    It's amazing how much a plant-based meal can comfort and heal your soul. I really feel better on a full stomach knowing that what I prepared and ate was good for me and the environment. I always feel better when I cook, don't you? It interrupts my kismet, sends me on an alternate path.

    The Zucchini Noodles literally take only second to prepare as you can see me doing below. And the Pumpkin Sage Alfredo Sauce can be whipped up in minutes, just heat the ingredients for a bit and bam, you're done. The entire meal takes less than 30 minutes from prep to plate.

    A close up of a zucchini being spiralized on a table
    Spiralized Zucchini

    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.

    A plate of raw zucchini noodles on a white table
    Spiralized Zucchini Noodles

    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.

    Zucchini Noodles
    Spiralized Zucchini Noodles with Pumpkin Sage Alfredo Sauce

    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.

    Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!

    📖 Recipe

    Zucchini Noodles

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Main Dish
    Cuisine: Italian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Calories: 145kcal
    Author: Deborah

    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

    Nutrition

    Serving: 1serving | Calories: 145kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1286mg | Potassium: 580mg | Fiber: 2g | Sugar: 17g | Vitamin A: 572IU | Vitamin C: 36mg | Calcium: 147mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @oohlalaitsvegan or tag #oohlalaitsvegan!

    More Dinner Recipes

    • pinterest pin for vegan date night recipes
      32 Vegan Date Night Recipes For a Romantic Evening
    • overhead view of pot of stroganoff
      One-Pot Vegan Mushroom Stroganoff (With Creamy Marsala Sauce)
    • overhead view of 2 bowls of mushroom recipe o a white table
      Easy Shiitake Mushrooms Recipe Made Extra Sticky
    • avocado pasta topped with tomatoes in a white bowl
      How To Make The Best Avocado Pasta In 15 Minutes

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Web Stories

    Hi, I'm Debbye Jean!

    A BSN registered nurse and crazy vegan foodie, food photographer and recipe creator! I find the ultimate joy and comfort spending time in my kitchen sharing recipes with friends and family and I'd love to share my passion with you. Whether you're vegan, vegan-curious, or just cravin' more plants in your daily diet, let me show you how delicious plant-based eating can be so we can stay vibrant and healthy and do our part to reduce the suffering of animals used for food consumption worldwide.

    More about me →

    Popular

    • large pan of creamy white sauce on a cutting board
      How To Make Simple Vegan Béchamel Sauce (White Sauce)
    • overhead view of sweet potato breakfast hash in a cast iron skillet
      Easy Skillet Sweet Potato Breakfast Hash
    • slices of focaccia bread on a cooling rack
      Best Vegan Focaccia With Asparagus and Onion (No-Knead)
    • overhead view of potatoes on a skewer in a white serving tray
      Crispy Baked Accordion Potatoes (Viral TikToc Recipe)

    Trendy Vegan Snacks

    • overhead view of potatoes on a skewer in a white serving tray
      Crispy Baked Accordion Potatoes (Viral TikToc Recipe)
    • person dipping vegan cauliflower bites into dill ranch dressing
      Crispy Cauliflower Bites (GF Option)
    • plate of air fryer smashed potatoes on a wood table drizzled with garlic aioli
      Air Fryer Smashed Potatoes With Garlic Aioli
    • Vegan Vegetable Fritters | No Egg

    Never Miss a Recipe!

    Every week I send out new vegan recipes directly to your inbox. It's free. No spam. Unsubscribe whenever you want!

    Thank you for subscribing.

    banner showing where my blog has been featured in

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up Now!

    Contact

    • Contact
    • Work With Me

    AS AN AMAZON ASSOCIATE, I EARN A SMALL COMMISSION, AT NO EXTRA COST TO YOU, FROM QUALIFYING PURCHASES.

    Copyright © 2023 Ooh La La It’s Vegan on the Foodie Pro Theme