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Creamy Pumpkin Sauce & Zucchini Noodles

A vegetarian dish for pasta lovers

  • Serves 4
  • 10 Ingredients
  • 30 min prep time

Ingredients

  • 1 ½ pumpkin puree
  • 1 ½ cups unsweetened cashew milk
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 2 sausages, or 100 g mushroom, sliced
  • 5 large kale leaves, stems removed, shredded
  • ½ tsp garlic powder
  • ½ teaspoon fresh chopped thyme
  • 4 large zucchini or sweet potato, spiralized or julienned
  • salt & pepper to taste

Directions

  1. In a medium size bowl, combine the milk and pumpkin puree, set aside.
  2. In a large pan, heat oil over medium, add shallot and sauté for 4 minutes, add garlic, sausage, kale garlic powder and thyme, cook until kale softens, stirring occasionally, about 3-4 minutes.
  3. Turn heat to medium-low, add the pumpkin mixture, and give a good stir. Add in the zucchini noodles, using tongs, mix to coat, place the cover askew and let simmer 1-2 minutes, stirring occasionally. Taste for flavour adding salt & pepper to taste.
  4. Dust with parmesan and serve with a slice of your favourite artisan bread.
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